Vegetable Cutlet

VegetableCutlet.jpg

Ingredients


  • Beet, 1, Large diced
  • Carrot, 1, Large diced
  • Potato, 3, Large diced
  • Cabbage, 1, Cup shredded
  • Chili Powder, 1/2, Tsp
  • Pepper, 1/2, Tsp Black
  • Salt, 1/4, To taste
  • Sugar, 1, Pinch
  • Raisin, 1, Tbsp
  • Flour, 1/2, Cup
  • Milk, 1/2, Cup
  • Breadcrumb, coating
  • Oil, frying

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Vegetarian

Origin : India

Diet : A BloodType

Cooking Time

  • 01 Hr

Preparation Time

  • 10 Min

(4.9/5)

Properties


No pork No chicken

Methods


  1. Boil beet, carrots, potatoes, and cabbage until tender. Drain. Mash the vegetable with chili powder, pepper, salt, sugar and raisins. Divide into 12 balls and flatten. Chill for 1 hour. Make a batter with the flour and milk. Dip each cutlet into it. Then roll in breadcrumbs until well coated. Heat oil in large frying pan and fry until golden on both sides about 2 minutes per side. Drain and serve.

Ingredients


  • Beet, 1, Large diced
  • Carrot, 1, Large diced
  • Potato, 3, Large diced
  • Cabbage, 1, Cup shredded
  • Chili Powder, 1/2, Tsp
  • Pepper, 1/2, Tsp Black
  • Salt, 1/4, To taste
  • Sugar, 1, Pinch
  • Raisin, 1, Tbsp
  • Flour, 1/2, Cup
  • Milk, 1/2, Cup
  • Breadcrumb, coating
  • Oil, frying

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