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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Delecious, healthy and hi-fibre dish Ingredients:
1 cup toasted wheat germ |
1 cup soya flour |
2 large potatoes, boiled and mashed well |
1 bunch spinach, finely chopped |
1/2 medium grated bottlegourd |
1 carrot, grated |
1 onion, finely chopped |
1 inch crushed fresh ginger |
5 -6 garlic flakes, crushed |
3 green chilies, finely chopped |
1/2 teaspoon salt |
2 tablespoons oil, to shallow fry |
Directions:
1. Remove excess water from bottle gourd by pressing and all moisture from spinach using a fold of a napkin.
2. In a large mixing bowl add potatoes, all vegetables, garlic, chillies, ginger and salt.
3. Sprinkle half soya flour and wheat germ over ingredients.
4. Mix all ingredients to form a soft lump.
5. Make a thin paste of remaining soya flour, add a pinch or salt, keep aside.
6. Take portions of mixture, make cutlets os desired shapes.
7. Refrigerate till required, covering with a moist cloth.
8. Dip each cutlet in soya flour paste, and roll in remaining wheat germ.
9. Shallow fry a few at a time in a greased wok, till golden on both sides.
10. Serve hot with sauce.
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