Mixed Veg Cutlets - Chrysl

Recipe by Chrysl Castelino












Ingredients:
1 small carrot
1 small capsicum
1/2 cup cabbage
1/2 cup broccoli florets
1/4 cup green peas
5-6 french beans
1 potato (boiled and mashed)
1 small onion (finely chopped)
8-10 cloves garlic (finely chopped)
2-3 green chillies (finely chopped)
1" ginger (finely chopped)
2 tbsp chopped coriander leaves
2 tbsp chopped spring onion
2 tbsp bread crumbs
1 tsp pepper powder
1 tsp soy sauce
1/4 tsp garam masala powder
1/2 lime - juice 
salt to taste
2-3 tbsp oil

For The Crumb Coating
1/4 cup maida/ all purpose flour
1 cup bread crumbs
1 egg (lightly beaten)
oil for frying

Steps:
  1. Finely chop all the vegetables except for the green peas, by hand or in a food processor.

  2. In a pan, heat oil.
  3. Add the ginger, garlic and green chillies and fry till aromatic.
  4. Add chopped onions and fry till lightly browned.
  5. Now add all the vegetables except for the mashed potato.
  6. Cook on high flame, mixing continuously.
  7. Once the vegetables are tender, add soya sauce, pepper powder, garam masala, salt to taste and lime juice. Make sure the mixture is completely dry and free of any liquid from the vegetables. Transfer to a plate and cool completely.
  8. Add the egg, coriander, spring onion, mashed potato and bread crumbs to the cooled vegetable mixture. Mix well and shape into cutlets .
  9. Place the cutlets in the freezer for about half an hour so that they firm up.
  10. Now dust the cutlets in maida, dip in egg and then coat with bread crumbs.
  11. Shallow or deep fry the cutlets till crisp on both sides.
  12. Serve hot with chipotle mayo or tomato ketchup.
  13. ENJOY!

Notes: