Potato & Vegetable Cutlets

Potato & Vegetable Cutlets

Ingredients

  • 4 Medium potatoes, boiled & mashed
  • 1 cup peas, steamed & coarsely crushed
  • 1/2 cup spinach (washed, dried and chopped)
  • 1/2 cup paneer, grated (or 1/2 cup ricotta cheese)
  • 1/2 cup Baking Free™ gluten-free All Purpose Flour (as needed for binding)
  • 1 teaspoon garlic, minced or paste
  • 1/2 teaspoon grated ginger
  • pinch of tumeric
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • juice of 1 lemon
  • vegetable or olive oil for frying

Directions

Step 1
Combine all the ingredients in a bowl. Let the mixture chill in the refrigerator for at least an hour.
Step 2
Heat a little oil in a wide shallow nonstick pan.
Step 3
Roll out 12 equal sized balls and press slightly. Add to the frying pan in batches. Fry until golden on both sides and warm through.
Step 4
Serve hot with yogurt and chutney. Makes 12 cutlets, serves 6.