Mixed Vegetable Cutlets

Recipe Ingredients

1 cup	146g / 5.1oz	Cauliflower florets
1 cup	146g / 5.1oz	Potatoes - diced & peeled
1 cup	237ml	Green peas - frozen or fresh
1 cup	160g / 5.6oz	Green beans - 1/4 inch pieces
1 cup	110g / 3.9oz	Finely shredded carrots
1/2 cup	118ml	Finely shredded beets
1/4 cup	27g / 1oz	Finely chopped celery
2		Hot green chilies - quartered
2/3 cup	157ml	Cooked chick peas
3 tablespoons	45ml	Almonds
3 tablespoons	45ml	Walnuts
3 tablespoons	45ml	Sunflower seeds
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Garam masala
3/4 cup	177ml	Soy milk
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Whole wheat flour
2/3 cup	73g / 2.6oz	White poppy seeds
		Ghee for shallow frying

Recipe Instructions

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"

Source:
Nancy in Chennai

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