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Cutlet

  • 3servings
  • 20minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E
MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium Potato, (boiled , peeled & mashed)

  2. 1/2 tsp garam masala powder

  3. 2 green chillies (finely chopped)

  4. 1 tsp ginger garlic paste

  5. 1 tsp chopped coriander leaves

  6. 1 tsp cashew nuts (chopped)

  7. 1 cup bread crumbs

  8. Salt (to taste)

  9. 1 tbsp ghee (clarified butter)

  10. Oil (for shallow frying the cutlets)

  11. 3 cups peas and carrots (chopped finely, boiled and drained well, You can use beets, carrots, peas, cabbage,etc)

  12. 1 tsp red chilli powder

  13. 1 tsp dhania (coriander) powder

  14. 1 tsp cumin powder

  15. 1/2 tsp Fennel

Instructions Jump to Ingredients ↑

  1. Heat the ghee and add the ginger-garlic paste and green chillies. Fry for about a minute.Now add the cashewnuts and all the powdered spices. Add the coriander leaves. Fry for 1/2 a minute. Now add all the drained vegetables and mix well.If there is any water, fry till all moisture is totally lost. Mix in the mashed potatoes and salt to taste. Make flat rounds of the above. Shallow fry on both sides till golden brown. Eat when hot with chutney.

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