Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Kappa Cutlet (Cassava Cakes) Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasKappa Cutlet (Cassava Cakes) Recipe - Cooking Index

Kappa Cutlet (Cassava Cakes)

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlTurmeric
2/3 lb 302g / 10ozCassava root
2 tablespoons 30mlVegetable oil
1 teaspoon 5mlMustard seed
2   Fresh curry leaves
3   Onions - finely sliced (medium)
2   Green chiles - finely chopped
1   Fresh ginger - (1"), finely chopped
1 cup 146g / 5.1ozFresh bread crumbs - generous
  Oil - for deep-frying
  Salt and pepper

Recipe Instructions

Prep: Peel the cassava root and into small chunks.

1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan.

Description: "Cassava is steamed, mashed and lightly tempered with curry leaves and green chiles; fried in a crumb crust."

Start to Finish Time: 0:50

NOTE: Cassava is a regular ingredient of many Keralan dishes. There are bitter and sweet varieties of cassava, both of which should be eaten only when cooked. Use in place of potato; it has the same texture (but looks very similar to a yam). Curry leaves are small, shiny flat leaves with a highly fragrant flavour - a specialist item to be found in Indian shops.

Source:
Rasa W1, Kerala Vegetarian Restaurant, London

Rating

Average rating:

1.3 (3 votes)

Submit your rating:

Click a star to rate this recipe.