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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 424.7 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Vegetable cutlet calories by ingredient
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Vegetable cutlet

Submitted by: XMANI76


Number of Servings: 10

Ingredients

    Carrots (1 cup chopped)
    Beans French - 1 cup chopped
    Green bell pepper - 1 cup chopped
    corn frozen - 1 cup chopped
    peas frozen - 1 cup chopped
    Boiled potatoes - 2 medium
    cumin seed - 1 tsp
    Chili powder - 1 tsp
    Ginger garlic paste
    a few broken cashew
    coriander powder and coriander leaf - 1 tsp
    Olive oil 1 tsp
    Turmeric powder 1/4 tsp

Directions

Cook all the vegetables together in very little water and squeeze all the water out on a muslin cloth. (Can use this water as a vegetable stock). Add 1 tsp of oil in a pan . When it is hot add the cumin seed. When this starts spluttering add the cashews and ginger garlic paste. Cook it for a min. Then add the turmeric and the coriander leaf. Then add the chili powder as per taste and coriander powder and salt. Keep stirring the mixture for 2 mins. Then add the cooked vegetable mixture. Do not yet add the cooked potatoes. Let the vegetable mixture absorb all the spices added, keep stirring and mix the powders with the vegetable for 2-3 mins. Grate the potatoes and mix with the vegetable after switching off the flame. ( YOu can either make dumplings and coat this mixture with bread crumbs and make a vegetable patty for sandwich or use it just like that with bread toast). You can place the lettuce, tomato slices and an onion slice to prepare the sandwich.

Number of Servings: 10

Recipe submitted by SparkPeople user XMANI76.






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