VEGAN: vegetable cutlet with mashed potato

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Vegetable Cutlet with Mashed Potatoes and Mixed Vegetables

 

Recipe By :United Nations International School 1997

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potatoes -- peeled

1 1/2 cups mixed raw vegetables -- see TIP

2 ginger root slices (1-inch thick each) -- finely chopped

3 garlic cloves -- minced

2 teaspoons curry powder -- or to taste

2 teaspoons salt

1/2 large lemon -- juice, only

red pepper flakes -- to taste

1/2 cup prepared bread crumbs -- (seasoned)

4 tablespoons vegetable oil -- see TIP

 

TIP - MIXED RAW VEGETABLES: grated carrots, finely chopped cauliflower, peas,

chopped green beans, and corn kernels

 

1. Bring to a boil 4 cups salted water in a large pot. Add potatoes. Boil until

tender, 20 to 30 minutes. Drain well and mash until smooth.

 

2. In a medium saucepan over moderate heat, boil vegetables with very little

water until al dente (firm to the bite), about 3 to 5 minutes. Mash vegetables

together lightly.

 

3. Once vegetables have cooled, mix with mashed potatoes. Stir in ginger,

garlic, curry, salt, lemon juice and hot pepper. Form round, oval or pear shaped

patties, 1 to 1.5-inches thick. Roll in bread crumbs.

 

4. Heat vegetable oil over moderately high heat in a nonstick frying pan. When

oil is hot, reduce heat to moderate and saute vegetable cutlets. Turn to brown

both sides, about 5 minutes per side.

 

[TIP - OIL - Alternatively toss bread crumbs with 1 tablespoon oil. Coat the

patties; arrange on nonstick baking sheet; bake preheated 425F oven for 10 to 15

minutes or until lightly browned. est: 143 Calories; 3g Fat (19.0% calories from

fat)]

 

Description:

" INDIA: Alu Sabji Tikki "

Cuisine:

" India "

Source:

" International Home Cooking: UNIS 50th Anniversary Cookbook [iSBN 0965860310] "

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Per Serving (excluding unknown items): 204 Calories; 10g Fat (42.8% calories

from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

931mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : Mashed potatoes, rather than grains, such as bulgur, make this

vegetarian standard very smooth. Serve with homemade tomato soup and coriander

chutney, these cutlets make a great Sunday night supper. They're also excellent

as miniature appetizers.

 

Nutr. Assoc. : 0 911 629 0 0 0 0 0 196 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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