Cutlet Recipe

1. Steam or boil veggies until just done. Drain any excess moisture. Mash them well.
2. Add breadcrumbs, ginger, chilies, garam masala, and salt to taste to the veggies.
3. Mix everything well. It should not be a sticky dough. If needed, add more breadcrumbs to reduce stickiness.
4. Form into 13 to 14 patties and set aside.
5. Make a slightly thin batter of besan and water. Dip each patty in the batter on both the sides.
6. Coat well with the breadcrumbs. Set aside for 5 to 10 minutes.
7. Heat oil for shallow frying and fry patties on both the sides until golden.

Who doesn’t like warm Cutlet ? Make sure you pack them in a steel tiffin box or kitchen storage containers that are insulated, to keep cutlet not just hot, but also fresh.

Trivia

1. Oregon potato farmers harvested 35,000 acres in 2006 yielding over 1.8 billion pounds of potatoes.
2. Contrary to a common misconception, potatoes are not high in calories. One medium sized potato contains 110 calories, while a one-cup serving of rice has 225 calories, and a cup of pasta has 155 calories.