Hi Everyone! Today I am guest posting for a lovely lady named, Taruna, over at Easyfoodsmith. I was so honored when she asked me to come up with a recipe to share over at her very beautiful and clever blog. She recently had a beautiful Masala Spiced Roasted Beet Lassi drink that had me drooling to try it. What a clever vegetable lassi. She's a smart cookie for sure!! So head over and check out some of her great recipes and stop by to chat... she's a great lady. :)
3-4 large potatoes peeled and boiled (about 3-4 cups mashed)
1 cup finely chopped or grated carrot
1 cup finely chopped or minced onion
1 bell pepper finely minced
2 cups grated zucchini
2-3 green chilies finely minced
1 Tbs grated fresh ginger
2-3 cloves garlic grated
1Tbs cumin seeds crushed with mortar and pestle
1/2 tsp ground turmeric
2 tsp curry powder ( I used McCormick Brand)
1-2 tsp lime juice
2 tsp fresh mint minced
10-15 curry leaves minced
salt to taste
black pepper (to taste... I put a good amount of black pepper)
red chili flakes to taste
1 egg with water for egg wash
breadcrumbs as needed for dredging
canola oil needed to fry
1 minute. Then add all the other vegetables and cook for 7-10 minutes. The zucchini will render out some water so cook it until the water is cooked out. Then add the curry powder, turmeric, black pepper, red pepper and lemon juice.
Add mashed up potatoes. Cook and taste for salt and seasoning. Form into patties, any shape.
Beat one egg with 2 Tbs water to make an egg wash. Prepare bread crumbs for dredging. Dip cutlet into egg wash and breadcrumbs. Fry in hot oil (325-350 degrees) until golden brown. Drain on paper towels. Serve hot or at room temperature. Enjoy.
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