Hearty Cutlets ( Finger Foods for Kids )
by Tarla Dalal
Added to 96 cookbooks
This recipe has been viewed 46820 times
The beetroot gives this heart-shaped cutlet a nice pink colour making it very attractive to the eye. Filled with an assortment of vegetables, these cutlets are a tasty, nutritious snack. They make an ideal snack-box item too.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for a minute.
- Add the potatoes, carrots, french beans, cabbage, turmeric powder, chilli powder, green chilli paste and salt and mix well.
- Cover with a lid and cook till the vegetables are cooked, while stirring twice and between.
- Sprinkle the cornflour on the vegetables, mix well and cook again for another 1 to 2 minutes.
- Add the beetroot and mix well.
- Mash the vegetables using the back of a spoon and keep aside to cool slightly.
- Divide the mixture into 12 equal portions, shape each portion into a 67 mm. (2½”) in diameter, using a heart-shaped cookie cutter.
- Dip the cutlets into the flour mixture and roll in bread crumbs till they are evenly coated from both the sides.
- Heat the oil in a kadhai on a medium flame and deep-fry till they are golden brown in colour from both the sides. Drain on absorbent paper.
- Cool slightly and serve immediately with tomato ketchup.
Nutrient values per cutlet
|Vitamin A||166.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||23.9 mg|
|Folic Acid||19.6 mcg|
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