Wednesday, July 24, 2013

Vegetable Cutlets

Yum



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. :)


I hope you enjoy the Veggie Cutlets that I made today.  It's a wonderful dish and my son who is not the biggest veggie fan, loved them.  That's a big deal in my house. :)   So thanks for taking the time to check out my recipe... enjoy. 

 
 Ingredients:
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



 Directions:
Heat 1 Tbs of canola oil in the pan, add crushed cumin seeds, curry leaves, mint leaves, ginger, garlic, onion, chilies, salt and saute for 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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15 comments:

  1. Thank you so much dear for your kind words. And also my thanks to you for this wonderful post and taking time to do a guest post especially for the EFS readers. I really appreciate all your effort. :-)

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  2. Oh, those look delicious. Dudette's not a big veggie fan either, but shaping these like chicken nuggets and frying them might just turn her around. Clever, wonderful idea.

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  3. Now that is my kind of cutlet!! Ramona it looks so good!

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  4. looks amazing, fried vegetables equals amazingness!

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  5. You are speaking my language!! Yummmmmmmmmmmmmy!

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  6. Your veggie cutlets look terrific, Ramona...so perfectly breaded! So many different veggies could be added!

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  7. I wish I had a few dozen of these! They look smashing, Ramona. A great way to get my daily dose of veggies :) heehee.

    ~Jess

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  8. Awesome recipe! Perfect for kids and grownups alike!

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  9. This is new and different, I wouldn't mind having veggie nuggets for a change, looks delicious!

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  10. Lovely looking cutlets & its perfectly fried. They look very tempting & the pics are amazing

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  11. Love these cutlets!! Very nice recipe to share.

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  12. This is a fun and delicious way to up our veggie intake. I would have to make a mountain of these to fill my kids.

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  13. Looks perfect & yummy.. Makes me crave for some now :)

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  14. Ramona, these sound absolutely delicious! Pinning to try it later!

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