POTATO CUTLETS
A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.
Provided by BRIDLE
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
- Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
- Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
Nutrition Facts : Calories 150 calories, Carbohydrate 16.2 g, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 502.5 mg, Sugar 0.3 g
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
RATNER'S VEGETABLE CUTLETS
This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.
Provided by blucoat
Categories Potato
Time 1h
Yield 15 cutlets
Number Of Ingredients 10
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.
VEGETARIAN CUTLETS ( POTATO AND NUT ....REALLY!!!)
Make and share this Vegetarian Cutlets ( Potato and Nut ....really!!!) recipe from Food.com.
Provided by Wild Thyme Flour
Categories Potato
Time 35m
Yield 10 large cutlets, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion in the oil until lightly coloured.
- Mix the potatoes with the egg yolks, nuts, yeast extract, salt and pepper.
- Add the onions.
- Place mixture onto a floured board, divide and shape into cutlets.
- Flour, egg and crumb the cutlets and fry in hot oil until golden brown.
- An asparagus sauce would be suitable to serve with this recipe.
Nutrition Facts : Calories 423.1, Fat 35.4, SaturatedFat 4.8, Cholesterol 56.6, Sodium 102.8, Carbohydrate 22.8, Fiber 4, Sugar 2.5, Protein 8.4
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