Vegetable Cutlet

Vegetable Cutlet

Ingredients:

  • 1/2 cup – Frans Bean, Strings Removed, Finely Chopped, Blanched
  • 1/2 cup – Ghiya, Peeled, Grated
  • 1/4 cup – Cabbage, Grated
  • 1/4 cup – Spinach, Finely Chopped
  • 2 tsp Zeera
  • 1 1/2 tsp Ginger , Chopped Fine
  • 1 tsp Coriander Powder
  • 1 1/2 tsp Amchur (Mango Powder)
  • Salt To Taste
  • 2 tsp Green Chillies, Finely Chopped
  • 1 cup Besan
  • Oil

Method:

  • Dry roast the zeera in a non stick pan and add the ginger, stir around till well mixed. Add the beans, ghiya, cabbage and spinach. Stir over high heat to dry the excess moisture.
  • Add the coriander, amchoor, salt and chilli, turn a few times, then remove from the flame. When cool, add the besan, mix and form into round or oval outlets.
  • Heat a nonstick pan, brushed with oil. Brown cutlets first on one side then the other, adding the remaining oil only if needed. Serve hot with chutney.
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