Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious vegetable cutlets.
Ingredients:
For Stuffing:
Oil – 1 tsp
Ginger Chilli Paste – 2 tsp
Cabbage (finely chopped) – 1/4 Cup
Onion (finely chopped) – 1/4 Cup
Carrot (finely chopped) – 1/4 Cup
French Beans (finely chopped) – 1/4 Cup
Corn Starch – 2 Tbsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Dry mango/ Amchur Powder – 1/4 tsp
Salt – to taste
Cilantro/ Coriander Leaves (finely chopped) – 2 Tbsp
Potato (boiled, peeled and mashed) – 3/4 Cup
For Shaping –
Oil – 2 tsp
Bread crumbs – 1/2 Cup or as required
Oil – for shallow frying
source
(19049)
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