Potato & Vegetable Cutlets
Potato & Vegetable Cutlets
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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. | |