Vegetable cutlets

Ingredients

• Potatoes-1kg Boiled without skin (Mashed)
• Peas-1 cup
• Carrot-3
• Broad Beans (sem ki phali)-1 cup (chopped)
• cauliflower-1 (separate flowers)
• Green chili-4 chopped
• Coriander-1bunch
• Mint leaves-1bunch
• mustard seeds (grind)-1/2tbsp
• black pepper-1tbsp
• red chili-1/2tbsp
• white cumin (baked) grind-1tsp
• onion-2
• salt-as required
• Lemon-2
• Egg beaten-2
• Bread crumbs-1 pack
• garlic cloves-2
• oil-as required

Method

• Take a frying pan put oil with garlic, golden brown it.
• Now put peas, broad beans, cauliflower, carrot n cook it for a while n chopped it in a chopper.
• After that take mashed potatoes and add that chopped mixture,  onion, green chili, coriander, mint leaves, mustard seeds, red chili, black pepper, lemon mix it well.
• Now give them a shape of a kebab, dip it in beaten eggs n fry if until they become golden brown

Shrimp Cutlets

Ingredients:

• 8 jumbo shrimp
• 1 tbsp dry sherry
• 1 egg beaten
• 2 tbsp cornstarch
• Oil for deep frying
• Sprig of Chinese parsley (optional) 

 Directions:

1. Hold the shrimp firmly by the tail and remove the shell, leaving the tail shell piece intact. Cut the shrimp in half lengthwise almost through to the tail and remove the dark intestinal vein. Flatten the shrimp to resemble cutlets. Sprinkle with the sherry.
2. Dip the cutlets in beaten egg, then in the cornstarch; repeat. Heat the oil to 180°C/350°F. Deep-fry the shrimps for 2 to 3 minutes. Drain on absorbent kitchen paper. Arrange on a serving plate and garnish with Chinese parsley, if used. Serve plain or with sweet soy bean sauce.

Tuna Cutlets

Ingredients:

• 2 X 400 gm cans of tuna (in brine or oil)
• 1 medium sized onion chopped very fine
• 1/2 cup very finely chopped coriander
• 2 tsps very finely chopped mint leaves
• 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 eggs
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp aamchur powder (raw mango powder)
• 1/4 tsp garam masala
• Salt to taste
• 1/2 cup sooji/ semolina
• Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

Preparation:

• Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
• Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
• Spread half the Sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!
• Form the fish mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
• While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
• Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
• The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like green chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich....

potato cutlets with a twist

Ingredients:

2 large potatoes
mozzarella cheese
Chinese salt
pepper
salt
spring onion
coriander
bread
water
curry leaves
red chili flakes

method:

boil and mash the potatoes then in a separate pan add very little oil and sizzle curry leaves and add it to mash potatoes, then add salt , pepper, Chinese salt, red chili flakes , spring onion and coriander and mozzarella cheese and mix well, form round shapes then soak bread in water (breads edges should be taken off) and drain the excess water by pressing in between palms, roll the potato balls in the bread and make a firm round ball now shallow fry and serve in skewers :)