Recipe by kusum gupta
These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)
Top Review by Charishma_Ramchandani
These marvellous little babies are soooo addictive, I bet nobody can eat just one!!! I made these this evening since it's the Weekend and we have friends' coming over this evening. I did make some minor changes. I used fresh celery instead of cabbage as I was all out of cabbage. I used pav bhaji masala instead of mango powder as I was all out of mango powder. I used 1 1/2 tsps. of corriander powder as well, even though it wasn't mentioned here, I did use it. As for the potatoes, I used 5 medium sized ones and not 5 large ones. I totally am against deep-fried food, so, I baked these at 200C(in my oven that was pre-heated to 200C) for 20 minutes and then allowed these little treats to sit inside the oven for another 20 minutes before serving. I found that there was no need to flip these, add more oil, and bake on the other side. This way as they were, they looked so appetising, colourful and also, most importantly, HEALTHY!. I served these with Tomato Ketchup. These also would go well with green chutney. Everyone enjoyed them and wanted more! It's a good thing I'm all out of celery and cabbage at the moment, or I'd be making these forever! ;)
- 5 large potatoes, boiled
- 2 -3 slices bread
- 1 cup green peas
- 3⁄4 cup grated carrot
- 3⁄4 cup grated cabbage
- 2 tablespoons gram flour (or all purpose flour)
- 1⁄2 cup breadcrumbs
- 1 tablespoon oil, plus oil for deep frying as needed
- 1 teaspoon crushed mild green chili
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon mango powder
- 1⁄2 teaspoon red chili powder
- 1 tablespoon chopped green coriander
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- Mash the potatoes along with the bread slices.
- (It is better to mash potatoes while they are still hot.) Add all the seasonings.
- Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
- Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
- Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
- Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
- Drain the cutlets on paper towels.
- Serve hot with'Mint Coriander Chutney' or ketchup.
- Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
- Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
- Turn, adding more oil as needed.
- Bake for another 15 minutes.