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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, October 13, 2012

RAILWAY VEGETABLE CUTLETS

                

RAILWAY VEGETABLE CUTLETS

Serves 6             
Preparation time 45 minutes
Ingredients
1 cup of chopped boiled vegetables such as peas, carrots, French beans etc,
3 potatoes boiled and mashed,
2 onions chopped finely,
2 green chillies chopped,
1 teaspoon chopped mint,
1 teaspoon finely chopped ginger,
½  teaspoon pepper powder,
salt to taste,
3 tablespoons oil,
2 tablespoons flour,
3 tablespoons breadcrumbs

Heat oil in a pan and fry the onions and ginger till golden brown. Add the chopped green chillies and sauté for a few minutes. Now add the cooked vegetables, and salt and mix well. Cook on low heat for about 5 minutes. Set aside to cool for some time. Mix in the mashed potato and mint. Make even sized balls with the mixture and form into round flat cutlets. Mix the flour with a little water to make a paste. Heat oil in a flat pan. Dip each cutlet / pattie in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides. Serve hot with tomato sauce or chutney.