CARROT POTATO CUTLETS

INGREDIENTS

  • Carrots 2 (boiled)
  • Potatoes 2 to 3 (boiled)
  • Salt to taste
  • Black pepper ½ tsp
  • Red chilli ½ tsp (crushed)
  • Cumin ½ tsp (crushed)
  • Coriander leaves as required
  • Mint leaves as required
  • Egg 1 – 2

COOKING DIRECTIONS

Mash together boiled carrots and potatoes.

Mix in salt, black pepper, crushed red chilli, cumin, coriander and mint leaves.

Slightly wet your hands and make patties of the mixture.

Heat oil in a frying pan, dip in beaten egg and fry till golden.

Serving Suggestion: Place a lettuce leaf on a plate.

Neatly arrange cutlets on the lettuce leaf.

Garnish with carrot slices, cucumber and lemon slices.

Serve with chilli garlic sauce.

Tip: You can also use boiled and mashed green peas in cutlets.

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