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Pan fried breaded Vegetable Cutlet Recipe

These are breaded cutlets (patties) made of mashed potatoes, minced vegetables, nuts, and spices

Vegetable cutlets were popular on University campuses during 1950.

Ingredients

1. Potatoes: 1 Cup, boiled, peeled and mashed. Do Not over boil potatoes. They should be slightly undercooked. I use Russet potatoes.

2. Mixed Vegetables: 3 Cups, You can buy frozen mixed vegetables. They may be thawed, and boiled. Do NOT over cook. Drain well taking out as much water as possible. Mince in a food processor using pulse, or in an electric blender

3. Ginger : 1 Tablespoon, peeled and finely chopped

4. Garlic: 3 Cloves, peeled and minced

5. Cilantro: ¼ cup, washed, pick leafs discard stem, chop

6. Serrano: 1 to 2, washed and finely chopped

7. Amchoor: 1 teaspoon

8. Cumin powder: 2 teaspoons

9. Coriander powder: 1 teaspoon

10. Fenugreek seed powder: ¼ teaspoon

11. Cinnamon powder: ½ teaspoon

10. Salt: 1 teaspoon or to taste

11. Cayenne powder: ½ teaspoon or to taste. Remember , we already have hot Serrano

12. Walnuts or Cashews: 1 Tablespoon chopped

13. Bread crumbs : 1¼ Cup

14. Canola oil: ¼ cup for frying

Method

Step 1: Vegetable Patties

1. Mix all ingredients 1 through 12 together.

2. Add and mix about 1 cup of bred crumbs. Wait 5 minutes. The bread crumbs will absorb moisture and act like a binder. Knead like dough. You want the consistency of stiff dough. If needed add more bread crumbs.

3. Make patties about ½" thick, and 3" round. Dust the patties with breadcrumbs on both sides.

4. Let the patties rest for 15 to 30 minutes.

Step 2: Frying

On a griddle heat a teaspoon of canola oil. You want to cook on low to medium heat slowly. Dust patty with bread crumbs. Fry the patties till underside starts to get brown about three minutes. Turn the patties over and cook another 3 minutes.

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