Mixed Vegetable Cutlets Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cauliflower florets,
1 cup: Potatoes, diced & peeled
1 cup: Green peas, frozen or fresh
1 cup: Green beans, 1/4 inch pieces
1 cup: Finely shredded carrots,
1/2 cup: Finely shredded beets,
1/4 cup: Finely chopped celery,
2 each: Hot green chilies, quartered
2/3 cup: Cooked chick peas,
3 tbsp: Almonds,
3 tbsp: Walnuts,
3 tbsp: Sunflower seeds,
1 1/2 tsp: Salt,
1/4 tsp: Black pepper,
1/2 tsp: Turmeric,
1 tsp: Garam masala,
3/4 cup: Soy milk,
2 tbsp: Cornstarch,
2 tbsp: Whole wheat flour,
2/3 cup: White poppy seeds,
Ghee for shallow frying,
Directions:
Place the cauliflower, potatoes, fresh peas & green beans in the
bottom of a pot & cover with water. Put the carrots, beets & celery
in a steaming basket, cover & place over the pot. Cook until the
vegetables are tender-crisp. Drian, saving the water. Add the
frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts & seeds & process until the peas are mashed. Some
vegetable water may facilitate this. Add the cauliflower, potatoes,
fresh peas, if using, & beans. Pulse on & off till they are coarsely
mashed. Transfer to a mixing bowl, add the steamed vegetables, salt,
pepper, turmeric & garam masala. Mix well. Divide into portions.
Line a baking sheet with waxed paper. Flatten a portion into an
almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover &
refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
Dip each cutlet into the batter, roll in poppy seeds & set aside
briefly to air dry.
Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets
in batches for 2 minutes each side. Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Source from luhu.jp
bottom of a pot & cover with water. Put the carrots, beets & celery
in a steaming basket, cover & place over the pot. Cook until the
vegetables are tender-crisp. Drian, saving the water. Add the
frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts & seeds & process until the peas are mashed. Some
vegetable water may facilitate this. Add the cauliflower, potatoes,
fresh peas, if using, & beans. Pulse on & off till they are coarsely
mashed. Transfer to a mixing bowl, add the steamed vegetables, salt,
pepper, turmeric & garam masala. Mix well. Divide into portions.
Line a baking sheet with waxed paper. Flatten a portion into an
almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover &
refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
Dip each cutlet into the batter, roll in poppy seeds & set aside
briefly to air dry.
Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets
in batches for 2 minutes each side. Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Source from luhu.jp