Vegetable Cutlet

Ingredientsfor 10 servings

• 1/2 cup Beetroot(Grated
• 1/2 cup Carrot(Grated
• 2 cup Potato(Boiled and mashed
• 1 tsp Green chillies(Chopped
• A small piece Ginger — chopped
• 2 nos Onion — chopped
• 2 sprig Curry leaves — chopped
• 4 sprig Coriander leaves — chopped
• 2 cup Bread crumbs
• 1 tbsp Salt
• 1 tsp Fennel seeds — crushed (Perinjeerakam)
• 1 tsp Chilly powder
• 1/4 tsp Cinnamon powder (Karugapatta)
• 1/4 tsp Cloves powder (Grambu)
• 1/2 tsp Turmeric powder
• 2 nos Eggs Beaten

Preparation

1. Step 1

   Heat a small amount of oil in a pan.

2. Step 2

   Cook curry leaves, green chillies, ginger and onion.

3. Step 3

   When they goes golden brown, add crushed fennel seeds, chilly powder, cinnamon powder, cloves powder, turmeric powder and Let it cook for 3 minutes.

4. Step 4

   Add beetroot, carrot and salt and Let it cook for 5 minutes.

5. Step 5

   Finally add potatoes and coriander leaves and Stir everything together thoroughly.

6. Step 6

   When the mixture is cool, make an oval or round shape and set aside.

7. Step 7

   Heat enough oil for frying. Dip each cutlet in the egg and then roll in the bread crumbs. Fry in the hot oil till golden brown and crisp.

8. Step 8

   When both sides of Vegetable Cutlets are golden brown, remove from the oil.

9. Step 9

   Vegetable Cutlet is ready.

10. Step 10

    Serve Vegetable Cutlet hot.