When I was a kid , I was very fuzzy with food. I have to say my kids are better than me. I hardly eat vegetables, fruits or even meat, you might be wondering what did I eat ? Yes, that's a different story. As a fuzzy eating kid still I loved cutlets a lot, whether it's a veg or non veg. Do you know why I liked this a lot, since whenever I get cutlets, I also get ketchup as a dip. There are times I used to think, without ketchup cutlets are tasteless, silly isn't. Anyway not any more I think the same way and I'm not still that little fuzzy kid.
This good old cutlet recipe is not too technical to make and it also includes very simple ingredients which will be available in almost any Indian kitchen. These cutlets taste delicious just on it's own, or served with ketchup. You can enjoy these cutlets also as a burger with cheese melted on top.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Potatoes- 300 g( boiled and mashed)
Carrot- 1 medium sized finely chopped
Beans- 50 g finely chopped
Onion- 1 medium sized finely
Ginger garlic paste- 1 tsp
Turmeric powder- 1/4 tsp
Chilli powder- 1/4 tsp
Curry powder- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil- 1 tbsp
Turmeric powder- 1/4 tsp
Salt- 1/2 tsp
Bread crumbs- 200 g
Plain flour- 100 g
Oil for frying
Boil and mash about 5 medium sized potatoes. Heat the oil in a pan, add the cumin seeds, then add ginger garlic paste and onion. Fry it in medium heat until the onion looks transparent, do not let them burn. Quickly add the carrot and beans mix it well. Cover the pan and cook until the vegetables are soft, this might take about 3 minutes.
Add the spice powder and salt, mix it well. Finally add the mashed potatoes and mix it well until the masala gets evenly coated. Take it off from heat and let it cool down for 10 minutes.
Meanwhile for coating beat the egg, turmeric and salt in a bowl. Spread the flour and breadcrumbs in separate plates. Take the vegetable mixture and form it into patties shape. To get a perfect round shape, use a round cutter or a cup. Form the patties and keep it in a separate plate. Dip the patties one by one in the flour and dust the excess flour. Then dip them one by one in egg and keep it in a plate. Finally roll them in the breadcrumbs and keep it separately. Spread them in a plate such that they don't touch other, cover with a cling film and put it in a refrigerator for minimum 2 hours. This will help the patties firm a little and the shape will not be deformed when frying.
Heat oil in a pan, take the patties out from the refrigerator and fry them two to three at a time in medium heat. Fry them on both sides until they look golden in colour. The oil level in the pan should be such that, the patties get half immersed in the oil, so that they get evenly fried.
Serve hot with ketchup and salad.
If you are a vegetarian you can also use gram flour mixed with water like a thick paste for coating instead of eggs.
This recipe goes to Kid's Delight- Street food by Srivalli and Appetizer Recipes by Charitha, also linking this to Let's Do Brunch.