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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.
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Ingredients:
3-4 large potatoes peeled and boiled (about 3-4 cups mashed)
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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
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Beat one egg with 2 Tbs water to make an egg wash.
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