Vegetable Cutlets With Green Chutney Food

VEGETABLE CUTLETS WITH GREEN CHUTNEY

Steps:

• Peel the potatoes.
• Mash finely.
• Add greenpeas and beetroot.
• Dip the bread slices in water for a few seconds.
• Remove.
• Press softly to drain water.
• Mix with the potato mixture.
• Add all the spices and salt.
• Add onion, coriander leaves and lime juice; mix.
• Make small sized balls of this mixture.
• Press them and give them an oval shape.
• Roll the cutlets in breadcrumbs.
• Shallow fry in hot oil.
• Meanwhile, prepare the chutney by grinding all the ingredients together in a grinder/blender.
• Serve cutlets with green chutney and tomato ketchup.

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.

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!

VEGETABLE CUTLETS

Steps:

• Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
• Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
• Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.