Wednesday, September 24, 2014

Peanut Cutlet

Roasted Peanuts – 2 cups, coarsely powdered
Potatoes – 4, medium sized boiled, peeled and mashed
Bread Slices – 5 to 6
Green Chilies – 6 to 8
Ginger – 1 inch piece
Coriander Leaves – few, chopped
Bread Crumbs – 2 cups
Oil - required for deep frying
Salt as per taste

Grind together the green chilies, ginger and coriander leaves to a fine paste. Cut the corners of the bread and dip the bread slices in water and squeeze dry. Transfer to a large bowl.
Add the mashed potatoes, peanuts, green chili paste, salt and mix well. Make small balls and shape them into cutlets of desired shapes. Heat oil in a frying pan. Roll the cutlets in the breadcrumbs and add to the hot oil. Fry until golden brown. Remove and drain excess oil.
Serve with sauce or chutney of choice.

Inspired from here

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