iii
Stuffed Vegetable Cutlets
Serves 9
Yield: 18 cutlets
2 tsp / 10 ml
butter
1 tbsp / 15 ml
onion
finely chopped
1 tsp / 5 ml
fresh
ginger
finely chopped
1
∕
8
tsp / 0.6 ml
cumin seeds
2
green chillies
finely chopped
1
∕
4
cup / 40 g
peas
shelled or frozen
1
2
∕
3
oz / 50 g
green beans
cut into
1
∕
8
inch / 3 mm pieces
1 small (1
2
∕
3
oz / 50 g)
carrot
finely chopped
1 tbsp / 15 ml
salt
1
1
∕
4
cups / 300 ml
water
1
∕
4
tsp / 1.3 ml
garam masala
powder
1 tbsp / 15 ml
coriander leaves
chopped,
lightly pressed into tbsp
6 slices
bread
crusts removed
(each 3
1
∕
2
inch x 3
1
∕
2
inch x
3
∕
8
inch / 9 cm x 9 cm x 1 cm)
5 large (1lb 11 oz / 750 g)
potatoes
'boiled' (see page 17),
peeled and mashed while still hot
Oil for Frying
2 cups
/ 480 ml
1. To make stuffing:
Melt butter in pan. Add onion and ginger.
Fry till onion is transparent. Add cumin seeds, green chillies, peas,
beans, carrots and
1
∕
4
tsp/1.3 ml salt. Stir a few seconds. Add
1
∕
4
cup/60 ml water. Stir. Cover and cook on low heat (about
11 minutes) till vegetables are just tender and water has evaporated,
stirring occasionally. Add
garam masala
powder and coriander leaves.
Mix. Remove and keep aside. Allow mixture to cool. Wash and wipe
dry pan.
2.
Immerse each bread slice in remaining water (1 cup/240 ml)
for 15 seconds. Squeeze out and discard water. Break bread into
tiny pieces. Mix bread, potatoes and remaining salt (2
3
∕
4
tsp/
13.8 ml). Divide into 36 portions. Make 2 patties about 1
1
∕
2
inch/3.8 cm
in diameter using 2 portions. Place 1 tsp (heaped)/8 g stuffing in
centre of one patty. Cover with second patty. Press edges to seal.
Gently pat all around to give an even shape (about 2 inch/5 cm diameter
and
3
∕
4
inch/1.9 cm thick patty). Assemble remaining patties in the
same way.
3.
Heat oil in pan on high heat about 7 minutes (190 °C). Add
4 patties one after the other. Reduce heat to medium. Fry till golden
brown. Remove and drain. Fry remaining patties in the same way
(increasing heat after each batch and reducing heat to medium
after adding patties). Serve hot, accompanied with chutney or
tomato ketchup.
•
