Mixed Vegetable Cutlets
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: < 30 minutes
Ingredients:
1 cup cauliflower florets
1 cup potatoes, diced & peeled
1 cup green peas, frozen or fresh
1 cup green beans, 1/4 inch pieces
1 cup finely shredded carrots
1/2 cup finely shredded beets
1/4 cup finely chopped celery
2 each hot green chiles, quartered
2/3 cup cooked chick peas
3 tablespoons almonds
3 tablespoons walnuts
3 tablespoons sunflower seeds
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 teaspoon garam masala
3/4 cup soy milk
2 tablespoons cornstarch
2 tablespoons whole wheat flour
2/3 cup white poppy seeds
oil for shallow frying
Directions:
Place the cauliflower, potatoes, fresh peas and green beans in the bottom of a pot and cover with water.
Put the carrots, beets and celery in a steaming basket, cover and place over the pot.
Cook until the vegetables are tender-crisp. Drain, saving the water.
Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chiles. Add the chick peas, nuts and seeds and process until the peas are mashed. Some vegetable water may facilitate this.
Add the cauliflower, potatoes, fresh peas, if using, and beans. Pulse on and off till they are coarsely mashed.
Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric and 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 and place on the sheet. Cover and refrigerate for 30 minutes.
Whisk the soy milk, cornstarch and flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds and set aside briefly to air dry.
Heat oil to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/67/Mixed_Vegetable_Cutlets52217.shtml
Recipe ID: 8343
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