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Monday, April 25, 2016

Red Velvet Cutlet with Cream Cheese









Indian style healthy vegetable cutlets with a combination of beetroot, potato, and carrots along with the spices and cheese which is a perfect snack or can be used as a sandwich stuffing.

Ingredients:

2 cups boiled & grated potatoes
1 cup steamed & grated beetroot
1/2 cup steamed & grated carrot
1 cup breadcrumbs
300 gms cheese triangles / grated cheddar cheese (optional)
3 tbsp plain flour mixed with 9 tbsp of water (or more)
1 slice of bread
1 tsp chopped green chilies
1 tbsp grated ginger
1 tbsp grated garlic
2 tsp red chili powder
1 & 1/2 tsp roasted cumin powder
2 tsp amchoor powder
 1/4 tsp turmeric powder
1/4 tsp garam masala powder
Salt
Cooking oil

Method:
Preparation: Boil potatoes with skin. Peel and grate. Steam carrots and beetroot, grate and set aside. Mix plain flour with water to make a thin water-like consistency.
In a large bowl, add grated potatoes, carrots, and beetroot along with allspice powders, salt, green chilies, garlic, and ginger.
In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into the flour mixture and then into bread crumbs and give it a nice shape.
Heat few drops of oil in a nonstick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
Serve hot with any sauce of your choice.

Note: 
  • In case if the cutlet mixture becomes too soft and watery then add some breadcrumbs.
  • If it becomes too spicy or salty then add more boiled potato.
  • Cheese stuffing is optional and can be opted out.

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