Semolina Vegetable Cutlets Food

VEGETABLE CUTLETS ( INDIAN )

Steps:

• Peel and mash the potatoes.
• Mix together all ingredients except the semolina.
• Shape into patties with a greased hand.
• Roll in crumbs or rawa. Heat oil to deep fry.
• Fry in hot oil on medium, till crisp and brown.
• Turn, repeat for other side.
• Drain on paper towels.
• Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
• Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!

SEMOLINA VEGETABLE CUTLETS

Steps:

• Boil water and salt in a pot.
• Add semolina and stir well.
• Cook until the water is absorbed.
• Allow the mixture to cool.
• Fold in all the other ingredients.
• Knead well and shape into cutlets(the shape you give is your choice).
• Shallow fry the cutlets in oil.
• Drain on clean kitchen paper towels.
• Serve hot with green chutney or tomato ketchup.
• Enjoy!

VEGETABLE CUTLETS

Steps:

• Mash the potatoes along with the bread slices.
• (It is better to mash potatoes while they are still hot.) Add all the seasonings.
• Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
• Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
• Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
• Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
• Drain the cutlets on paper towels.
• Serve hot with'Mint Coriander Chutney' or ketchup.
• Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
• Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
• Turn, adding more oil as needed.
• Bake for another 15 minutes.

RATNER'S VEGETABLE CUTLETS

Steps:

• Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
• Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
• Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
• Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
• Bake for 45 minutes, or until lightly golden browned. Serve hot.