Mixed Vegetable Cutlets Recipe

Ingredients

Directions

1. Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water.
2. Put the carrots, beets & celery in a steaming basket, cover & place over the pot.
3. Cook until the vegetables are tender-crisp.
4. Drian, saving the water.
5. Add the frozen peas, defrosted first, to the steamed vegetables.
6. In a blender, while it is running, drop in the chilies.
7. Add the chick peas, nuts & seeds & process until the peas are mashed.
8. Some vegetable water may facilitate this.
9. Add the cauliflower, potatoes, fresh peas, if using, & beans.
10. Pulse on & off till they are coarsely mashed.
11. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala.
12. Mix well.
13. Divide into portions.
14. Line a baking sheet with waxed paper.
15. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet.
16. Cover & refrigerate for 30 minutes.
17. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
18. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
19. Heat ghee to a depth of 3/4 inch.
20. Without crowding, fry the cutlets in batches for 2 minutes each side.
21. Drain & serve.
22. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"