Mixed Vegetable Cutlets

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Servings: 12 Difficulty: Advanced
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Indian-style light and flavorful appetizer that brings home-style flavor to your table
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This Indian appetizer features Cauliflower florets, Potatoes, diced & peeled, Green peas, frozen or fresh. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Mixed Vegetable Cutlets

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 542.5

Description

These savory cutlets combine steamed cauliflower, potatoes, and green beans with chickpeas and nuts for a hearty, protein-rich bite. Bound with soy milk and cornstarch, they are coated in a crunchy poppy seed batter and fried until golden. A perfect vegetarian appetizer or snack that showcases a medley of fresh vegetables and warm spices.

Ingredients

Directions

  1. Ghee for shallow frying
  2. Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot &
  3. cover with water.
  4. Put the carrots, beets & celery in a steaming basket, cover & place over the pot.
  5. Cook until the vegetables are tender-crisp.
  6. Drian, saving the water.
  7. Add the frozen peas, defrosted first, to the steamed vegetables.
  8. In a blender, while it is running, drop in the chilies.
  9. Add the chick peas, nuts & seeds & process until the peas are mashed.
  10. Some vegetable water may facilitate this.
  11. Add the cauliflower, potatoes, fresh peas, if using, & beans.
  12. Pulse on & off till they are coarsely mashed.
  13. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala.
  14. Mix well.
  15. Divide into portions.
  16. Line a baking sheet with waxed paper.
  17. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet.
  18. Cover & refrigerate for 30 minutes.
  19. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
  20. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
  21. Heat ghee to a depth of 3/4 inch.
  22. Without crowding, fry the cutlets in batches for 2 minutes each side.
  23. Drain & serve.
  24. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Nutrition Facts

Servings 12

Amount Per Serving
Calories 542.5kcal
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 2.2g12%
Cholesterol 0.9mg1%
Sodium 7433.5mg310%
Total Carbohydrate 75.5g26%
Dietary Fiber 17.9g72%
Sugars 18.9g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, appetizer, beans, beets, black, blending, carrots, cauliflower, celery, chick, chilies, chopped, cooked, cornstarch, cutlets, diced, finely, florets, flour, fresh
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