Vegetable Cutlets
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- Vegetable Cutlets
Ingredients
- 8 medium-sized potatoes
- 200 g carrots
- 200 g French beans
- 2 onions, finely chopped
- ½ cup finely chopped mint
- ½ cup finely chopped fresh coriander leaves
- Ginger-chilli paste, to taste
- Unrefined salt to taste
- Juice of 1 lime (or to taste)
- 1½ cup powdered roasted peanuts
Steam potatoes (unpeeled), carrots and French beans. Finely dice the carrots and French beans. Mash the potatoes.
Add finely chopped onions, mint and coriander. Add ginger-chilli paste, lemon juice and salt to taste.
Mix the ingredients and shape into 2″ diameter cutlets. Cover lightly with peanut powder and toast on a heavy iron griddle (tawa) on both sides, on low heat, until browned and done.
Serve with coriander and mint chutney / date chutney.
Variations
Add steamed beetroot and well drained tofu to the mixture. Other vegetables like peas also work well for this recipe.
Serves 6 – 8
