Try this Mixed Vegetable Cutlets recipe, or contribute your own.
Suggest a better descriptionPlace the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 12 | ||
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Calories: 139 | ||
Calories from Fat: 57 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.4mg | 1 % | |
Potassium 357.2mg | 9 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 12.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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