VEGETABLE CUTLETS
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
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
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
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
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
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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