Mixed Vegetable Cutlets

Servings: 12
Ingredients:

1 c  Cauliflower florets
1 c  Potatoes, diced and peeled
1 c  Green peas, frozen or fresh
1 c  Green beans, 1/4 inch pieces
1 c  Finely shredded carrots
1/2 c  Finely shredded beets
1/4 c  Finely chopped celery
2 ea Hot green chilies, quartered
2/3 c  Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 ts Garam masala
3/4 c  Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c  White poppy seeds
Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas and green beans in the bottom of
a pot and cover with water. Put the carrots, beets and celery in a steaming
basket, cover and place over the pot. Cook until the vegetables are
tender-crisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick
peas, nuts and seeds and process until the peas are mashed. Some vegetable
water may facilitate this. Add the cauliflower, potatoes, fresh peas, if
using, and beans. Pulse on and off till they are coarsely mashed. Transfer
to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric and
garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick and place on the sheet. Cover and refrigerate
for 30 minutes.

Whisk the soy milk, cornstarch and flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds and set aside briefly to
air dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain and serve.

Adapted from Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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