These little savoury cakes are no big deal, really. But its comfort food and are such great on your taste buds, that you will not stop at one. Guaranteed.
An instant hit with kids, they lap it up without a fuss or whine. A very effective way to make your child eat vegetables. Sandwich them between two slices of bread smeared with green mint chutney and tomato ketchup or place it on a chappathi or tortilla, topped with sour cream and veggies to make a wrap. In any way or form they taste DIVINE!
I have deep fried these little beauties to golden perfection, but you could roast them on a flat griddle or bake them in an oven. Your call.
To make 8-10 small cutlets:
- 3-4 potatoes, boiled and mashed
- 1/2 cup crumbled paneer/cottage cheese
- 1 grated carrot
- 1/2 cup bread crumbs or crumbled bread
- 2-3 green chilies, minced – optional
- 1/2 tsp ginger
- 2-3 tbsp chopped coriander
- salt to taste
- 1/4 tsp jeera powder
- 1/2 tsp amchur powder/dry mango powder – optional
- oil for deep frying or a few spoons to saute on the griddle
- Serving Suggestions: green mint chutney and tomato ketchup
Mix together all the ingredients except the oil. Take a handful and form a flat round. Repeat with the rest. Totally makes around 8-10 small cutlets. Thats it. Now, you could gently roast them on a flat griddle with minimal oil, or brush with little olive oil and bake in an oven at 200 degree celsius or simply deep fry in hot oil.
For best result, refrigerate for 30 minutes, before deep frying in hot oil. This is to avoid them splitting in oil and it helps to make them crisp and crunchy.
Serve with green chutney and tomato ketchup.
Note: Add any vegetable you want your kid to eat. These protein and vitamin A enriched cutlets are a sure shot way to hide the goodness of vegetables.