COOK WITH NANCY

Ingredients:

Vegetabes for saute

1/3 cup cabbage,finely chopped
2 spring onions,finely chopped
3 tbsp, cilantro and mint leaves,finely copped
1/3 cup green capsicum,finely chopped
1/4 cup red capsicum,finely chopped
2 tsp ginger,finely chopped
1 carrot,grated
1 tbsp oil

For Cutlets :

1 1/3 cups Paneer grated
3/4 cup ,sabudana /sago cooked
1 potato, boiled and mashed
1.5 tbsp rice flour
2 tbsp besan/gram flour
1 tsp chaat masala
1/4 tsp turmeric powder
salt to taste
2 green chillies,finely chopped (I did not use)
1 tsp red chilli powder

FOR COATING:

2  tbsp corn flour
water as needed
3/4 cup bread crumbs

Other Ingredients:

Oil for deep frying + for greasing palm


Method:
                  CHECK HERE HOW TO MAKE THIS RECIPE
                         https://youtu.be/_uvBKq55Osc


Heat skillet with 1 tbsp oil,add ginger and saute for 30 seconds.

Add red,green capsicum,cabbage,green onions.Saute for 5 minutes.vegetables should be cooked until crisp.(Don't over cook the veggies)

Now add grated carrot,saute for another 1-2 minutes .

Transfer the vegetables to a plate.(This stops them from over cooking)

In a mixing bowl add all ingredients mentioned above for patties along with sautéed vegetables.Combine well together.

Now make small size balls out of the mixture. (grease your palm if its sticky)

Press into disc.

In a bowl mix corn flour with just enough water to make thin slurry.

In a plate add bread crumbs.

Now dip the prepared patties/cutlets into corn flour slurry and then coat it in the bread crumbs.

Repeat the process with rest of the remaining cutlets.

Heat oil in pan, and slowly drop the cutlets into the  oil and fry until golden brown and crispy.

Remove and place it in the paper towel to drain excess oil.