. Recipes: STUFFED VEGETABLE CUTLETS

STUFFED VEGETABLE CUTLETS

STUFFED VEGETABLE CUTLETS

INGREDIENTS:
750 gm Potatoes boiled ,peeled and mashed while still hot,
1 tbsp Onion finely chopped,
2 tsp Butter,
1/4 cup Peas shelled,
50 gm Carrot, finely chopped,
50 gm French Beans cut into 3 mm pieces,
6 Slices Bread Crusts Removed, 
1 tsp Ginger finely chopped,
1/4 tsp Cumin Seeds,
2 Green Chilies finely chopped,
1 tbsp Coriander Leaves, chopped,
1/2 tsp Salt, you can increase/decrease as per your taste.
300 ml Water,
1/4 tsp Mixed Spices Powder,
4 cups Cooking Oil.


PREPARATION:
To make stuffing, Melt Butter in a pan. Add Onion and Ginger. Fry till Onion is transparent. Add Cumin Seeds, Green Chilies, Peas , French Beans, Carrots and 1/4 tsp Salt. Stir for a few seconds  & then add 1/4 cup water. Stir them. Cover and cook on low heat till Vegetables are just tender and water has evaporated, stirring occasionally. Add Mixed Spices Powder and Coriander Leaves. Mix them thoroughly. Allow mixture to cool. Now, put Bread in remaining Water (1 cup) for 15 seconds . Squeeze out Water. Mix Bread , Potatoes and Salt. Divide into 36 portions. Make 2 patties 4 cm in diameter using 2 portions. Put 1 tsp stuffing in centre of 1 patty. Cover with second patty. Press edges to seal. Gently pat all around to give an even shape. Assemble remaining patties in the same way. Heat oil in deep - fry pan on high heat for about 5 minutes. Add 5 cutlets one after the other. Reduce heat to medium. Fry till Golden Brown. Remove and drain. Fry remaining cutlets in the same way, increasing heat after each batch. STUFFED VEGETABLE CUTLETS are ready to serve.


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