Hearty Cutlets ( Finger Foods for Kids )
Viewed: 58610 times
Tarla Dalal
• 08 October, 2010
-2281.webp)
-2281.webp&description=The%20beetroot%20gives%20this%20heart-shaped%20cutlet%20a%20nice%20pink%20colour%20making%20it%20very%20attractive%20to%20the%20eye.%20Filled%20with%20an%20assortment%20of%20vegetables%2C%20these%20cutlets%20are%20a%20tasty%2C%20nutritious%20snack.%20They%20make%20an%20ideal%20snack-box%20item%20too.)
Table of Content
The beetroot gives this heart-shaped cutlet a nice pink colour making it very attractive to the eye. Filled with an assortment of vegetables, these cutlets are a tasty, nutritious snack. They make an ideal snack-box item too.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
40 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
55 Mins
Makes
12 cutlets
Ingredients
Main Ingredients
- 2 tbsp oil
- 1/2 cup finely chopped onion
- 1 cup peeled and finely chopped potatoes
- 1 cup peeled and finely chopped carrot
- 1 cup stringed and finely chopped french beans
- 2 cups finely chopped cabbage
- 1/4 tsp turmeric powder (haldi)
- 1 tsp green chilli paste
- salt to taste
- 1 tsp chilli powder
- 3 tbsp cornflour
-
1/2 cup boiled and finely chopped beetroot
-
1/2 cup plain flour (maida) mixed with 5 tbsp water
- bread crumbs for the coating
- oil for deep-frying
For Serving
Method
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for a minute.
- Add the potatoes, carrots, french beans, cabbage, turmeric powder, chilli powder, green chilli paste and salt and mix well.
- Cover with a lid and cook till the vegetables are cooked, while stirring twice and between.
- Sprinkle the cornflour on the vegetables, mix well and cook again for another 1 to 2 minutes.
- Add the beetroot and mix well.
- Mash the vegetables using the back of a spoon and keep aside to cool slightly.
- Divide the mixture into 12 equal portions, shape each portion into a 67 mm. (2½”) in diameter, using a heart-shaped cookie cutter.
- Dip the cutlets into the flour mixture and roll in bread crumbs till they are evenly coated from both the sides.
- Heat the oil in a kadhai on a medium flame and deep-fry till they are golden brown in colour from both the sides. Drain on absorbent paper.
- Cool slightly and serve immediately with tomato ketchup.
Hearty Cutlets ( Finger Foods for Kids ) recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Hearty Cutlets ( Finger Foods for Kids )
The Nutrient info is complete
Natasha
Oct. 8, 2014, 12:34 p.m.
What of we want to bake it in oven ? On which mode,temperature and time?
5
-14583.webp)
