How to Make Indian Spicy Vegetable Cutlets Asian Cooking Recipe Cuisine

India Spicy Vegetable Cutlets

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 large potatoes

1 cup dried red kidney beans, soaked overnight and boiled until soft or 2 cup drained canned red kidney beans

1 carrots, peeled and boiled until soft and coarsely mashed

2 tbsp neutral-flavored oil

2 cups finely chopped red cabbage

1/2 cup finely chopped green beans

1 egg

1/2 cup finely ground nuts, such as hazelnuts or cashew nuts

1/2 cup finely chopped fresh cilantro leaves

1 onion, finely chopped

1 tbsp peeled and minced fresh ginger

1 tsp cumin seeds, toasted and ground

1/2 tsp ground turmeric

1 tsp chili flakes

generous pinch of salt and pepper

1-2 tbsp bread crumbs plus 1 cup bread crumbs

oil for frying

Directions:

In a large saucepan, bring salted water to a boil, add the potatoes and cook until soft. Remover from the heat, drain, let cool just enough to handle and peel.

In a large bowl, combine the cooked potatoes, kidney beans and carrot and coarsely mash.

In a wok or skillet, add 2 tbsp oil and place over medium-high heat. Add the cabbage and green beans with a little salt and water and stir-fry until the water has evaporated. Set aside and let cool.

Add the cabbage and green beans to the mashed kidney beans and potatoes and stir to combine. Add the rest of the ingredients, except for the breadcrumbs. If the mixture is too wet, add 1-2 more tbsp of bread crumbs. 

Form patties that are about 3-4 inches in diameter and 1 inch thick. Turn the patties in the bread crumbs.


Fry patties in hot oil; shallow frying and deep frying can both be used. Handle carefully because they may fall apart. Wait till golden brown.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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