Vegemiteandrosemarycutlets Recipes

VEGETABLE CUTLETS

Vegetable Cutlets image

These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.

Provided by DHANO923

Categories Appetizers and Snacks Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 large potatoes, peeled and diced
1 carrot, peeled and diced
½ cup fresh green beans, trimmed and snapped
¼ cup frozen green peas
1 egg
1 ½ cups bread crumbs
½ teaspoon garam masala
¼ teaspoon cayenne pepper
salt to taste
¼ cup vegetable oil for frying

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.

Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g

VEGETABLE CUTLETS

Vegetable Cutlets image

Make and share this Vegetable Cutlets recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups finely chopped cooked green peppers
1 1/4 cups tightly packed grated raw carrots
1 1/4 cups tightly packed chopped raw spinach
3 medium potatoes, boiled and mashed
1 tablespoon grated raw onion
1 tablespoon minced parsley
3 eggs
1 1/2 teaspoons salt
1 1/4 cups matzo meal
melted vegetable shortening

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!

Nutrition Facts : Calories 172.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 79.3, Sodium 490.6, Carbohydrate 32, Fiber 3.3, Sugar 2.4, Protein 6.2

VEGEMITE AND ROSEMARY CUTLETS

Vegemite and Rosemary Cutlets image

Make and share this Vegemite and Rosemary Cutlets recipe from Food.com.

Provided by Mandy

Categories Lamb/Sheep

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons vegemite
1/4 cup honey
2 tablespoons rosemary, finely chopped
2 tablespoons oil
12 lamb cutlets, trimmed

Steps:

COMBINE the Vegemite, honey, rosemary and oil to form a marinade. Pour over the cutlets and refrigerate for 2 hours.
BARBECUE the cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.

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