Vegetable Cutlet
Instructions:
- 1 cup/l00g/4oz beetroot, diced
- 1 cup/l00g/4oz carrots, diced
- 2 cups/225g/8oz potatoes, diced
- 1 ½ cups/l00g/4oz cabbage, shredded
- ½ tsp/2.5ml chilli powder
- ½ tsp/2.5ml ground roasted cumin
- salt and freshly ground black pepper
- Large pinch sugar
- 1 tbsp/15ml raisins (optional)
- ½ cup/50g/2oz flour
- ½ cup/120ml/4oz milk
- breadcrumbs
- oil for deep frying
- Boil the beetroot, carrots, potatoes and cabbage together until tender. Drain.
- Mash the boiled vegetables with the chilli, roasted cumin, black pepper, salt, sugar and raisins. Divide into 12 balls and flatten. Chill for 1 hour.
- Make a batter with the flour and milk and dip a cutlet in it. Then roll it in breadcrumbs until well coated.
- Heat the oil in a large frying pan and fry the cutlets for 2-3 minutes turning once, until crisp and golden. Serve with coriander chutney.
- Serves 4-6