Here is a Leftover makeover Recipe –Vegetable Pulp Cutlets (Vegetable patties)
Here I am sharing the recipe of vegetable cutlets. To make these cutlets I used vegetable juice pulp, potatoes, Italian Seasoned Bread Crumbs and Spice powders..
INGREDIENTS:
- Potato – 2, medium size , boiled, peeled and mashed
- Vegetable juice pulp – 1 cup (You can use any leafy vegetables and carrots, cucumber etc., )
- Ginger garlic paste – 1 tsp.
- Italian Seasoned Bread Crumbs – 1 and 1/2 cup
- Baking powder – 1 pinch
- Turmeric powder – 1/4 tsp.
- Red Chilli powder -2 tsp
- Garam masala powder -1 tsp
- Salt needed
- Oil for deep frying
METHOD:
- Place 1 to 9 ingredients in a mixing bowl and mix well and bring to the consistency enough to form cutlets (little bit thinner than chapatti dough consistency). If you need, add more Bread Crumbs or 1/4 cup wheat flour and mix well to get dough consistency. Check for the salt.
- Make small balls out of the dough.
- Now make desired shapes.(Pat it flat to small round shape. Also you can make it oval, heart shape or any shape you desire)
- Heat oil in a frying pan over medium flame. When it is hot enough for deep-frying, slowly slide-in 3-4 patties in it. Do not overcrowded the pan. Make sure oil is hot enough otherwise cutlet may be break in oil while deep frying.
- Do not stir them for a minute after dropping in oil otherwise they may crack and break into pieces.
- Deep-fry them over medium flame until light brown on both sides. Flip them as required to cook evenly.
- Transfer them on a plate. Deep-fry remaining ones. Use kitchen absorbent paper to absorb excess oil from it.
- Enjoy vegetable Cutlets (Vegetable patties) hot with tomato sauce/ketchup with tea/coffee/cool drinks.
