Cutlet Topping On Salted Biscuits Recipe
Summary
Ingredients
| Mixed boiled vegetables | 10 Ounce, including french beans, green peas, carrots | |
| Onion | 1 , chopped | |
| Tomato | 1 , chopped | |
| Green chilies | 2 , chopped | |
| Chopped coriander | 2 Tablespoon | |
| Tomato ketchup | 1 Tablespoon | |
| Chopped mint leaves | 1 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Ghee | 2 Tablespoon | |
| Salt | To Taste | |
| Onion | 1⁄2 | |
| Green chilies | 2 | |
| Ginger | 1 Inch |
Nutrition Facts
Serving size: Complete recipe
Calories 632 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.9%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 80.4 mg26.8%
Sodium 869.3 mg36.2%
Total Carbohydrates 78 g26%
Dietary Fiber 18 g71.9%
Sugars 31.9 g
Protein 16 g31.2%
Vitamin A 134.9% Vitamin C 263.3%
Calcium 19.8% Iron 29.8%
*Based on a 2000 Calorie diet
Directions
Add the paste and fry again for 2 minutes.
Add the chillies, tomatoes, coriander, mint leaves, tomato ketchup and Worcestershire sauce. Cook for 3 minutes.
Add the vegetables and salt.
Put this mixture on salted biscuits, sprinkle with cheese and serve.
Note: You can also use this topping to fill canapes.
Chef
