Vegetable Cutlets Recipe
Ingredients
| Onions | 2 , chopped | |
| Oil and butter for frying | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1 heaped tsp curry powder or garam masala | ||
| 500 g/1 lb cooked vegetables, a mixture or one kind | ||
| Eggs | 2 , beaten | |
| Fresh or dried breadcrumbs | ||
Directions
Cook the onions in a little oil or oil and butter until very soft and lightly browned.
Add the garlic and curry powder or garam masala and cook for 3-4 minutes.
Stir in the vegetables, mashing a little, without reducing everything to a mush.
Turn into a bowl and, while the mixture is still hot, add the beaten egg to give a soft, but not sloppy mixture - you may not need all of it.
Shape into small cakes.
Roll in breadcrumbs (do not use coloured ones, please) and fry in hot oil.
Drain on absorbent paper and serve hot, warm or cold, with a dollop of plain yoghurt.
If, like me, you do not like onions, fry the garlic and spices in hot oil then add lots of chopped fresh mint or parsley.
Add the garlic and curry powder or garam masala and cook for 3-4 minutes.
Stir in the vegetables, mashing a little, without reducing everything to a mush.
Turn into a bowl and, while the mixture is still hot, add the beaten egg to give a soft, but not sloppy mixture - you may not need all of it.
Shape into small cakes.
Roll in breadcrumbs (do not use coloured ones, please) and fry in hot oil.
Drain on absorbent paper and serve hot, warm or cold, with a dollop of plain yoghurt.
If, like me, you do not like onions, fry the garlic and spices in hot oil then add lots of chopped fresh mint or parsley.
Chef
