Vegetable Cutlets You Have To Try

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Vegetable Cutlets

"These smooth vegetarian patties are first rate for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the facet. You can also add cauliflower or corn if you pick out."

Ingredients :

2 large potatoes, peeled and diced
1 carrot, peeled and diced
half cup clean inexperienced beans, trimmed and snapped
1/4 cup frozen green peas
1 egg
1 half of cups bread crumbs
half teaspoon garam masala
1/4 teaspoon cayenne pepper
salt to flavor
1/four cup vegetable oil for frying

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce warmness to low, cowl, and simmer 15 mins, until potatoes are tender. Drain veggies, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
Mix the egg, three/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the aggregate into small patties approximately 1/2 inch thick. Dredge the patties within the final bread crumbs to coat.
Heat the oil in a big skillet over medium warmth, and fry the coated patties till golden brown. Drain on paper towels.

Notes :

We have determined the dietary value of oil for frying primarily based on a retention fee of 10% after cooking. The specific quantity may vary relying on cook time and temperature, element density, and the precise form of oil used.

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