Vegetable Cutlets Food

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.

VEGETABLE CUTLETS

Steps:

• Mix vegetables and parsley. Beat eggs with salt and add to vegetables, beating until mixture is well blended and smooth. Stir in matzo meal and let stand for 30 minutes.
• Form into patties about 3" in diameter and fry in shallow shortening until golden brown on each side. Drain on paper towels. Enjoy!

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

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.

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.

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!