I hadn’t blogged for so long and I promised I would cook for Jihva for ingredients by mahanandi, this month it was hosted by Vaishali from Happy Burp and the ingredient for this month was potatoes. As she rightly describes it, it’s the most versatile vegetable I have ever come across, it can be boiled, baked, fried in hundreds of ways. It is true that we have a love-hate relationship with it. As much as we love it, any potato dish is sure to be calorie loaded. For me any potato dish is an indugence and any preparation livens up the family meal.
I had cooked on 17th feb and all ready to publish it on the 1st of march…. even then I am only managing to publish it now because I had to go for an emergency surgery, that’s why they say you never know what’s in store for you tomorrow! So live all you have for today.
Here is the recipe for Cheese Veggie Cutlet which is enjoyed so much in my home.
(Makes 16 medium filled cutlets)
6-8 medium sized potatoes (boiled)
6-7 brown bread slices
Salt to taste
Finely chopped coriander leaves
Breadcrumbs (dried) for coating
1 egg or (1 tsp white flour mixed in water)
100g cheese (any will do especially mozzarella)
100g grated carrots
100g grated cauliflower
5-6 chopped green chillies
50g grated ginger
½ tsp coriander powder
Salt to taste
Combine the ingredients for the fillings with salt and coriander powder.
Grate the boiled potato in a large mixing bowl. Soak the bread slices in water, squeeze out the excess water from your hands and add to the grated potato. Add, salt to taste, chilly powder and jeera powder, chopped coriander leaves to the mixture and fold together.
Divide the potato-bread mixture into medium sized balls. Make a depression in each ball and fill with about 2 tsp of the filling mixture. Cover up the filling and shape into a patty or cutlet shape.
When patties or cutlets are ready, dip in a bowl with beaten egg (a mixture of water and 1 tsp maida can be mixed and used instead), and dip into a plate of dried breadcrumbs. Deep fry until golden brown and serve hot!