Everybody loves cutlets. Did you know that there are Russian, Japanese and Italian (besides other) versions of the humble cutlet? It was a staple, before the burgers and the fried chicken came in vogue.
Here is a baked recipe for the health concious cutlet-lover.
Baked Vegetable Cutlet
The recipe yields 15.
Ingredients
Carrot - 1
Beans (chopped) – 5 - 6
Onions (finely chopped) - 2
Beetroot (grated) – One fourth
Green peas (boiled) – Half cup
Cauliflower florets - 2 tbsp
Tomato (chopped) - 1 small
Refined oil - 1 tbsp
Ginger - 1 small piece
Garlic - 2 cloves
Green chillies - 3
Potato (medium sized) - 3
Cornflour - 1 tsp
Salt, pepper - To taste
Maida (cornflour liquid 1:1 ) – Half cup
Rusk (coarsely powdered) – 3 - 4
For the masala powder
Clove - 1
Elaichi - 2
Mace powder - A tiny pinch
Cinnamon - A small piece
Cumin - A pinch
Fennel – One fourth tsp
Carom seeds ( aimodakam) - A pinch
For garnish
A pat of butter or cheese
Coriander leaves – One-and-a-half tbsp
Method
Steam and finely mash potatoes . In a wok, saute onions. Once onions wilt, add ginger-garlic-green chillies.
Saute until golden brown. Add the tomato cubes, cornflour (binding agent) and salt.
Once the mixture darkens, add the condiments (garam masala).
Add finely grated vegetables and green peas. Saute until cooked. Season and taste to check the flavours.
Sprinkle chopped coriander leaves. After mixing the mashed potatoes, form into elliptical shapes. You may use your hands, or coconut leaf blade “cutout” or even the biscuit cutter. Make them slightly thin.
Place all the patties in the refrigerator for 10 minutes. After dipping in the flour solution , coat with rusk powder. Place them in a very well - greased baking tray or one covered in aluminium foil.
Pre-heat oven at 230 degrees C for 10 minutes.
Bake at a lower 200 degrees C for 25 minutes. Take the pieces from the oven, cool slightly. Carefully invert.
If you like, add a blob of butter or cheese ( which will melt) on either side and bake for five more minutes.
Serve sizzling hot with a hot and sweet sauce served with a hot pot of tea or coffee.
To re-heat, microwave the cutlets briefly.
