Friday, March 20, 2015

Vegetable Cutlets


Today is the first day of spring... and we had snow!  Seriously!! I guess mother nature has some sense of humor.  I was hoping we were finally done with the harsh winter we had after we had a week of mild temperatures recently.  But it looks like we still had to get that last bit of "icing on the cake" to send old man winter packing. 
So I had to make some cutlets to brighten my day. I decided to do my Vegetarian Cutlets since it's Friday and Lent.   I usually make tuna fish cutlets, but we have been eating  a lot fish on Fridays since it's Lent so I decided to just make them vegetable and forgo the fish this time. 

These little spicy beauties certainly put a smile on my face as I look at the snow outside.  The good thing is it's going to be 60 degrees tomorrow!  So I can stomach this last snow... as long as mother nature doesn't decide to play a real joke and make it snow here in July.

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

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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