Mixed Vegetable Cutlets Recipe
Ingredients
| Potatoes | 1 Pound | |
| 1/2 lb.carrots, sliced | ||
| French Beans | 4 Ounce, chopped | |
| 2 oz. shelled peas | ||
| Onion | 1 , finely chopped | |
| 1 clove garlic, crushed 1 inch piece of fresh root ginger, finely chopped | ||
| Few coriander leaves, finely chopped | ||
| Gram flour | 3 Ounce | |
| Oil for deep frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the potatoes, carrots, beans and peas, separately, in boiling salted water until tender.
Then drain thoroughly.
Mash the potatoes and combine with the other cooked vegetables.
Add the onion, garlic, ginger, coriander leaves and salt and pepper to taste.
Mix well, then stir in 2 oz.of the flour to thicken.
Shape into small cutlets or rounds, each weighing about 2 oz..
Coat the cutlets with flour and deep fry in the hot oil until golden brown.
Then drain thoroughly.
Mash the potatoes and combine with the other cooked vegetables.
Add the onion, garlic, ginger, coriander leaves and salt and pepper to taste.
Mix well, then stir in 2 oz.of the flour to thicken.
Shape into small cutlets or rounds, each weighing about 2 oz..
Coat the cutlets with flour and deep fry in the hot oil until golden brown.
Chef
