Enjoy these crisp garden green cutlets this monsoon with a hot cup of tea.
2 cups cabbage, finely chopped or grated
1 medium sized carrot, grated
8-10 french beans, finely chopped
Salt to taste
1 tsp red chilli sauce
1/4 tsp ajinomoto
1/8 tsp edible orange red food colour
2 spring onions with greens, finely chopped
1 medium sized green capsicum, seeded and finely chopped
2 mashed and boiled potatoes
2 tsp corn flour
5 tsp refined flour
Oil to deep fry
Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt and red chilli sauce,ajinomoto and edible orange red food colour.
Add spring onion, green capsicum, mashed and boiled potatoes, refined flour and 2tbsp of cornflour. Mix thoroughly.
Shape into cutlets Heat sufficient oil in a kadhai and deep-fry cutlets in small batches for three to five minutes on medium heat or until golden brown. Drain and place on an absorbent paper.