Asian Spicy Recipes - Vegetable Cutlets

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF INDIA
Vegetable Cutlets Ingredients
10 oz 10 oz 10 oz 2 large 4 medium 14 oz 11/2 tbsp 1 1/4 tsp 1 1/4 tsp 4 1/4 tsp 1/4 tsp 1 1/4 tsp 1 pinch 1/2 cup 1/2 cup	Green beans (cooked and chopped) Broccoli florets (cooked) Peas, cooked and mashed) Potatoes (boiled and mashed) Carrots (cooked and mashed) Beets (cooked and diced) Ginger (grated) Cumin (ground and roasted) Coriander (ground and roasted) Green chiles (seeded and chopped) Turmeric Cardamom powder Sambhar spice Cumin seeds All-purpose flour Breadcrumbs Salt (adjust to taste) Vegetable oil
Method Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt and sambhar spice and mix thoroughly with your fingers Heat 5 tbsp vegetable oil in a large skillet and fry the cumin seeds for a few seconds Add vegetable mixture and continue to fry for 10 minutes and set aside to cool Take a portion of the vegetable mixture (about the size of a small egg) and form it into a heart shaped cutlet Roll in the flour and breadcrumbs until well coated and transfer to a platter Repeat until all the vegetable mixture has been used up Place platter in the fridge and chill for 1 hour Heat vegetable oil to a depth of 1 inch in a skillet When hot, fry the cutlets until golden brown, turning once to brown evenly Drain on paper towels and serve with chutney