Name: Vegetable Cutlets recipe by Sharon Dcosta at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup boiled and mashed potatoes; 1/4 cup carrots (finely chopped); 1/4 cup onions (finely chopped); 1/4 cup frenchbeans (finely chopped); 1 tablespoon soya sauce; 1 tablespoon oil; Salt to taste; 1/4 cup flour; 1 cup Bread crumbs; 3 tablespoon chickpea flour (besan)

ABOUT Vegetable Cutlets RECIPE

A twist to the regular vegetable cutlets, this recipe has vegetables and the slight tang of soya sauce. They can be served as starters or as an accompaniment with rice and gravy.

Ingredients Serving: 4

1 cup boiled and mashed potatoes
1/4 cup carrots (finely chopped)
1/4 cup onions (finely chopped)
1/4 cup frenchbeans (finely chopped)
1 tablespoon soya sauce
1 tablespoon oil
Salt to taste
1/4 cup flour
1 cup Bread crumbs
3 tablespoon chickpea flour (besan)

Instructions

In a pan heat oil, saute onions, carrots and french bean with a little salt.
Add a little water if required and cook till the vegetables are soft. Add soya sauce and mix well. Set aside to cool.
In a bowl take mashed potatoes and cooked vegetables. Mix well and shape into balls. Flatten with hands.
In a small bowl, mix chickpea flour with water to make a batter.
Coat cutlets in flour, dip in chickpea batter and roll in breadcrumbs.
Deep fry till they are golden brown and serve hot with mint chutney and tomato ketchup.

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