Vegetable Cutlet



        1 cup/l00g/4oz beetroot, diced
        1 cup/l00g/4oz carrots, diced
        2 cups/225g/8oz potatoes, diced
        1 ½ cups/l00g/4oz cabbage, shredded
        ½ tsp/2.5ml chilli powder
        ½ tsp/2.5ml ground roasted cumin
        salt and freshly ground black pepper
        Large pinch sugar
        1 tbsp/15ml raisins (optional)
        ½ cup/50g/2oz flour
        ½ cup/120ml/4oz milk
        oil for deep frying
How to make
Vegetable Cutlet

    Boil the beetroot, carrots, potatoes and cabbage together until tender. Drain.
    Mash the boiled vegetables with the chilli, roasted cumin, black pepper, salt, sugar and raisins. Divide into 12 balls and flatten. Chill for 1 hour.
    Make a batter with the flour and milk and dip a cutlet in it. Then roll it in breadcrumbs until well coated.
    Heat the oil in a large frying pan and fry the cutlets for 2-3 minutes turning once, until crisp and golden. Serve with coriander chutney.
    Serves 4-6

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