Bhatia Fusion · New dishes from leftovers
Vegetable Cutlets
Leftover-vegetable potato patties
Crumb-coated fried patties made by mashing leftover cooked vegetables (any saag) into boiled potato with ginger and green chilli. Uses up: any leftover boiled or cooked vegetable dish.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Soak the bread slices in water and squeeze them dry. Put them in a bowl with the vegetables, mashed potato and ginger paste.
Mash thoroughly, then add salt and the chopped green chillies and mix well.
Stir the corn flour into the bread crumbs. Shape the vegetable mixture into round patties and coat each in the crumb mix.
Heat oil in a kadai and fry the cutlets until golden brown on both sides.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Hot, as a snack or as a side at dinner, with Dharan ji Chutney or ketchup.
Recipes mentioned here
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 2 g
- Carbohydrate
- 12 g
- Fat
- 8 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
760 kcal
- Protein
- 12 g
- Carbohydrate
- 73 g
- Fat
- 46 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Purnima Asar.
See the original recipe and photos