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Рецепт Mixed Vegetable Cutlets
by Global Cookbook

Mixed Vegetable Cutlets
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  Порций: 12

Ингредиенты

  • 1 c. Cauliflower florets
  • 1 c. Potatoes, diced & peeled
  • 1 c. Green peas, frzn or possibly fresh
  • 1 c. Green beans, 1/4 inch pcs
  • 1 c. Finely shredded carrots
  • 1/2 c. Finely shredded beets
  • 1/4 c. Finely minced celery
  • 2 x Warm green chilies, quartered
  • 2/3 c. Cooked chick peas
  • 3 Tbsp. Almonds
  • 3 Tbsp. Walnuts
  • 3 Tbsp. Sunflower seeds
  • 1 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Turmeric
  • 1 tsp Garam masala
  • 3/4 c. Soy lowfat milk
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Whole wheat flour
  • 2/3 c. White poppy seeds
  •     Ghee for shallow frying

Инструкции

  1. 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 till the vegetables are tender-crisp. Drian, saving the water. Add in the frzn peas, defrosted first, to the steamed vegetables.
  2. In a blender, while it is running, drop in the chilies. Add in the chick peas, nuts & seeds & process till the peas are mashed. Some vegetable water may facilitate this. Add in the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off until they are coarsely mashed. Transfer to a mixing bowl, add in the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
  3. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & chill for 30 min.
  4. Whisk the soy lowfat milk, cornstarch & flour in a flat bowl till smooth.
  5. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
  6. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 min each side. Drain & serve.