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Veggie Potato Cutlets | Lunch | Snack

These simple vegetable cutlets are an especially easy and quick snack to put together if you have boiled or mashed potatoes handy. Add other vegetables and spices and bake or pan fry. Serve with cilantro, ketchup, or chutneys of choice. Serve these as a snack, breakfast, or side.


Ingredients


2 teaspoons safflower or other neutral oil, plus more for frying 1/2 cup finely chopped red or white onion 5 cloves garlic, minced 1 (1-inch) knob of ginger, minced 4 medium potatoes, chopped (3 cups) 1/4 cup water 1/2 cup chopped carrots 3/4 cup chopped green beans, cauliflower, cabbage or other vegetables 1/2 cup fresh or frozen green peas, thawed if frozen 3/4 to 1 teaspoon salt 1 1/2 teaspoons Garam Masala 1 1/2 teaspoons Chaat Masala or dry mango powder 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne 1 cup bread crumbs, divided




Instructions


1. Heat the 2 teaspoons of oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and ginger and cook for 2 minutes. Stir frequently so the garlic doesn’t stick. 2. Add the potatoes and water, and mix well. Cover and cook for 12 minutes. Stir well. Add the carrots, other vegetables, peas, and salt. Mix well. Add another tablespoon of water if the potatoes begin to stick. Cover and cook at medium heat for another 12 to 14 minutes, or until the potatoes and the vegetables are tender.

3. Transfer the cooked vegetables to a bowl. Let them cool slightly. Mash well with a potato masher. Add the garam masala, chaat masala, coriander, and cayenne and mix well. Taste, and add more salt if needed. Add 1/2 cup breadcrumbs and mix in so the mixture can be easily shaped. Add more breadcrumbs if needed. Shape the mixture into 2 to 3-inch round patties. Lightly coat the patties in breadcrumbs. 4. Heat 1 to 2 teaspoons of oil in a skillet over medium heat. Move the skillet around to coat with oil. Place patties in the pan and cook for 6 to 8 minutes on each side. Repeat with the remaining batter. Variations: Add 1/2 teaspoon fennel seeds or cumin seeds, or 1 teaspoon coriander seeds to the vegetable mixture at Step 4. Add raisins and chopped nuts to the patties. To bake: Preheat the oven to 425°F. Bake for 12 minutes. Broil for 1 to 2 minutes to brown the edges. To make with mashed or cubed boiled potatoes: Skip Step 2 and add the potatoes at the end of Step 2. Mix in, cover and cook for 2 minutes to heat through. Continue with Step 3.



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©2020 For The Fasting Vegan, By MWM Digital

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