Ingredients:
- Potatoes: 500 gms boiled and peeled.
- Bread: 2 slices soaked in water and squeezed.
- Bread crumbs: 1 cup. Salt to taste.
For filling:
- Cabbbage, Green peas: 100 gms each
- Grated coconut: 2 tblsps
- Corriander leaves: one handful,
- Ginger: one small piece,
- Green chillies: 2 minced
- Sugar: ¼ tsp,
- Turmeric Powder: ¼ tsp,
- Cumin seeds: 1 tsp
- Salt and chilli powder as per taste.
- Lime juice: a little as per taste.
Method:
Shred the cabbage and shell the peas. Steam the vegetables. Mas the peas coarsely mix with all the filling ingredients. Mix together potatoes, bread, salt and knead to a smooth mixture.
Segregate potatoes and the filling into equal portions. Form cutlets out of each portion ( one portion of potatoes and one portion of filling).
Roll on bread crumbs. Deep fry to golden brown. Remove excess oil and serve with chutney.
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