Vegetable Cutlets Chutney Roll Recipes

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.

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!