I was making these Chicken and Vegetable Cutlets when Poosa said they might be visiting us on Saturday. I thought I would keep the cutlets in the freezer and fry them up when they come.
Somehow, I forgot all about these cutlets till Sunday. I think the power outage on Saturday made me slightly on the forgetful side.
In any case, these are a breeze to make and I love it that you can sneak some vegetables in there.
What You Will Need:
- Chicken, minced or cut very finely into little pieces - 1cup
- Onion, cut into tiny pieces - 1/2 cup
- Carrots, cut into tiny pieces - 1/2 cup
- Beans, cut into tiny pieces - 1/2 cup
- Potatoes, cubed - 3/4 to 1 cup
- Ginger, cut into tiny pieces and slightly crushed - 1 tsp.
- Garlic, cut into tiny pieces and slightly crushed - 1 tsp.
- Cilantro, crushed - 1 tsp.
- Meat Masala, - 1/2 to 1 tsp. (Either homemade or shop bought. I use a combination of both.)
- Egg, Beaten - 1
- Bread Crumbs - To coat the cutlets
Pressure the potatoes. When they are done, drain off any water content and keep them aside.
Meanwhile, saute onions along with ginger and garlic till the onions turn translucent.
Add the powders, leaves and salt. Stir well.
Tip in the veggies and the chicken, mix well and cook covered till done.
Allow the mixture to cool once it is cooked.
Mash the potato cubes and add them to the chicken-veggie mix. You might need to adjust the amount of mashed potatoes going in. Take a small amount of the mix and try to make a flattened round with it. If you are able to make the patty, then you are good. Take care to mix everything well together. If there are any large pieces of chicken, you can break them up as you go.
After everything is mixed well, take a small measure - like a big spoon or just use tablespoon measures to divide the mixture. Make patties out of them.
Dip each cutlet in the egg mix and then coat with bread crumbs.
Store them in the freezer and just heat up a bit of oil in a saute pan when you need to fry them- no need to deep fry. Turn once a side gets browned and cook till the other side gets done also.
Serve with sauces and or pickled onions or as an accompaniment to rice.
Linking this to Miz Helen's Full Plate Thursday of 2-7-13.