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Veg Cutlets
I love a barbecue and after turning into a vegetarian I thought about how I can make a veggie barbecue interesting. So I thought instead of minced meat maybe IÂ can mash veg and make little cutlets out of them that can be eaten in any type of breads, from flat breads, pittas, wraps, cobs etc or just simply on its own.
Veg Cutlets: Text
Ingredients:
2 large potatoes
2 large carrots
75g frozen peas
1tsp Ginger, chilli, garlic paste
1stp chilli powder
1tsp cumin powder
¼ tsp garam masala
Corn flour to bind
Salt to taste
Oil to shallow fry
Method:
1) Steam the potato and carrots until almost cooked and add it the peas until all have cooked through.
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2) Remove the veg into a large bowl and mash a little, then add in the spices and corn flour a teaspoon at a time to combine all the ingredients together. The mixture will be a little sticky but to test if it holds together press the mixture together in your palm and roll into a ball. If this stays together it is ready but if its too sticky a little more corn flour.
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3) Once all combines make golf sized balls from the mixture and place on a dish on the side and gently press each ball down to flatten a little, keep the cutlets to about 1 cm thickness. Set in fridge to firm up for approximately 30 minutes.
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4) Once its had time to firm up, take out the fridge and heat up your non-stick frying pan with 1 tbsp of oil, on a medium/slow heat. When its feels warm place the cutlets in the pan and cook until golden brown on each side and if required place a lid to help the centre heat through as it was chilled. This step can also be on the barbecue, place the cutlets on an oiled foil tray and straight onto a hot barbecue. Allow to make slightly blackened marks on each side and leave covered on the barbecue to heat thoroughly.
Veg Cutlets: Text
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