The recipe I would like to share today is my mother’s stuffed vegetable cutlet recipe.
Stuffed Veggie Cutlet
Cooking time: 45 mins
Makes 5 – 6
- Potatoes – 2, medium-sized
- Carrot – 1, small
- Green peas – 3 tbsp
- Green chilli – 1
- Onion – ½, medium-sized
- Pepper – 1 tsp
- Fennel seeds – 1 tsp
- Ginger – tiny piece
- Garlic – 1 clove
- Salt, to taste
- Low fat oil – 1 tsp (for sauté) + for deep-frying (can be reused)
- Wheat flour – ½ cup
- Bread crumbs – 7 or 8 tsp
- Dry grind the pepper and fennel together and keep aside.
- Boil the potatoes and carrots separately.
- Peel the skin of the potatoes and mash them, adding some salt and the ground pepper and fennel mix. When they have been sufficiently mashed and mixed with the spices, make balls of mashed potato and keep aside.
- Mash the carrots separately and keep aside.
- Boil the green peas lightly, if not pre-cooked, and coarsely grind them a little so that they are half mashed.
- Heat a little oil in a pan. Add the chopped ginger, garlic and onion and sauté lightly.
- When the aroma begins to waft about, add the mashed carrot and coarsely ground green peas. Add salt and pepper and cook for a few minutes till they come together. Remove from heat.
- Make a batter by mixing the wheat flour with salt and adding water little by little, till reaches a pancake batter consistency.
- Take a potato ball and flatten it on your palm. Scoop up 1 – 1 ½ tsp of the carrot and peas mixture. Make the cutlets by covering the mixture with the edges of the potato patty like a dumpling.
- Dip the cutlets in the batter and roll it in the bread crumbs. Keep aside.
- Heat the oil for deep-frying. The oil should be enough to cover the potato balls.
- When the oil is ready, drop the batter coated stuffed potato balls in the pan and fry till they are browned on all sides.
- Serve the stuffed vegetable cutlets with tea.
Recipe source: Raji Thillainathan.