Vegetable Cutlet

The word “Cutlet” derived from French cotelette or Kotelett. Cutlet is a thin slice of meat from the leg or ribs of veal, pork, or mutton. Vegetable cutlet is used in different ways in different countries. Especially cutlet is very nutritious and delicious also. In America, cutlet is prepared with chicken. Cutlets are used in several different meals. In Britain, Cutlet is called a ‘chop’. In India, cutletis made of chicken, beef, fish or mutton. So vegetable increases its taste with cutlet. The method of cooking of the recipe is not very difficult. The method of cooking of vegetable cutlet is as follows;

Ingredients:

• 1 kg vegetables
• ½ teaspoon ground black pepper
• ½ teaspoon chilli powder
• 1 teaspoon roasted ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon minced ginger
• 2 teaspoons lemon juice
• ½ teaspoon tasting salt
• 1 tablespoon tomato catsup
• 3 tablespoons chopped onion
• 4 green chillies
• 1 bay leaf
• 1 egg, beaten
• 1 cup breadcrumb
• 2 tablespoons coriander leaves
• Oil for frying
• Salt to taste

How to prepare:

• Potato, cauliflower, carrot, green peas, papaya, beans, green banana etc. are suitable for making cutlet.
• Take any 4-6 kinds of vegetables available measuring 1 kg. Boil the vegetables in just enough water. Do not overcook. As soon as boiling is over, drain and keep the pan with the vegetables uncovered over low heat until the excess water dries up.
• Peel the vegetables if needed. Grind the vegetables without any liquid. Set aside.
• Heat 1 tablespoon of oil, fry the onion, green chillies and bay leaf and grind into paste.
• Place the matched vegetables, onion paste, salt and the remaining ingredients except the breadcrumb and egg in a mixing bowl. Mix well. Divide into 16 portions.
• Shape cutlet of each portion, dip in the beaten egg and dust with the breadcrumb.
• In a frying pan, heat oil and fry the cutlet evenly brown. Remove on an absorbent kitchen paper.

Serve at lunch, dinner, or tea party with sauce. Serve 10.