Title: MIXED VEGETABLE CUTLETS
Categories: Vegetables, Indian
Yield: 12 servings
1 c Cauliflower florets 3 tb Sunflower seeds
1 c Potatoes, diced & peeled 1 1/2 ts Salt
1 c Green peas, frozen or fresh 1/4 ts Black pepper
1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric
1 c Finely shredded carrots 1 ts Garam masala
1/2 c Finely shredded beets 3/4 c Soy milk
1/4 c Finely chopped celery 2 tb Cornstarch
2 ea Hot green chilies, quartered 2 tb Whole wheat flour
2/3 c Cooked chick peas 2/3 c White poppy seeds
3 tb Almonds Ghee for shallow frying
3 tb Walnuts
Place 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"
