Vegetable Gold Coin Recipe

I Am Loving It!
submitted by shantihhh at ifood.tv

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Bread loaf1 Large, sliced
 Onions spring4
 Carrots100 Gram (Around 4 Ounce)
 French beans100 Gram (Around 4 Ounce)
 Capsicum1 Large
 Celery head1 Small
 Potatoes2
 Soya sauce2 Teaspoon
 Chili powder1 Teaspoon
 Ajinomoto1⁄2 Teaspoon
 Plain flour1⁄3 Pint
 Bread crumbs3 Tablespoon
 Oil4 Tablespoon
 Oil2 Cup (32 tbs) (For Deep Frying)
 Salt To Taste
 Chili sauce1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4275 Calories from Fat 1228

% Daily Value*

Total Fat 140 g214.7%

Saturated Fat 22 g109.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6943 mg289.3%

Total Carbohydrates 659 g219.6%

Dietary Fiber 48.5 g193.8%

Sugars 24.9 g

Protein 98 g196.7%

Vitamin A 391.8% Vitamin C 408.7%

Calcium 87.3% Iron 176.2%

*Based on a 2000 Calorie diet

Directions

Boil the potatoes and mash them coarsely.
Chop the vegetables very finely.
Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture.
Stamp out small rounds from the bread slices with a biscuit cutter.
Put a little mixture on each round, and press well by hand.
Make a paste of the flour in 1/2 teacup of water. Apply this paste over the vegetables.
Sprinkle the bread crumbs over the vegetables. Deep fry in oil.
Serve hot dotted with chilli sauce.
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