Title: Mixed Vegetable Cutlets
Categories: Vegetable Indian
Yield: 12 Servings

1	c	Cauliflower florets
1	c	Potatoes, diced & peeled
1	c	Green peas, frozen or fresh
1	c	Green beans, 1/4 inch pieces
1	c	Finely shredded carrots
1/2	c	Finely shredded beets
1/4	c	Finely chopped celery
2		Hot green chilies, quartered
2/3	c	Cooked chick peas
3	tb	Almonds
3	tb	Walnuts
3	tb	Sunflower seeds
1 1/2	ts	Salt
1/4	ts	Black pepper
1/2	ts	Turmeric
1	ts	Garam masala
3/4	c	Soy milk
2	tb	Cornstarch
2	tb	Whole wheat flour
2/3	c	White poppy seeds
		Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

previous

next