Mixed Vegetable Cutlets Recipe

Category: Vegetables
Rating: 3.39
Servings: 12

Ingredients

1 cup cauliflower florets
1 cup potatoes, diced & peeled
1 cup green peas, frozen or fresh
1 cup green beans, 1/4 inch pieces
1 cup finely shredded carrots
1/2 cup finely shredded beets
1/4 cup finely chopped celery
2 hot green chilies, quartered
2/3 cup cooked chick peas
3 tablespoon almonds
3 tablespoon walnuts
3 tablespoon sunflower seeds
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 teaspoon garam masala
3/4 cup soy milk
2 tablespoon cornstarch
2 tablespoon whole wheat flour
2/3 cup white poppy seeds
1 ghee for shallow frying

Directions: How to Cook Mixed Vegetable Cutlets

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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