Tuesday 14 February 2012

VeG Cutlet


Carrot - 1 cup (grated)
Beans - 1 cup(finely chopped)
Beetroot - 1 cup (grated)
Potato - 2 (boiled)
Onion - 2 (finely chopped)
Green chilly - 2 (finely chopped)
Curry leaves - 2 spring (chopped)
Egg white - of 2 eggs
Pepper pwd - 1 tsp
Salt
Oil
Bread crumbs

Cook carrot + beans + beet root
Heat some oil in a pan and saute onions +chillirs +curry leaves
In this add the boiled potatoes aftr mashing it and the cooked veggies and enough salt and mix well and form lemon sized balls
Press each ball in ur palm and dip them in the egg white and cover it with bread crumbs and deep fry in oil till golden brown
Serve hot with tomato ketchup.

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