| By : Mrs. Geetanjali ( Posted on :02 Feb, 2007 ) | Total Views : 384 | Previous | Next |
Making time: 30 minutes
Makes: 8-9 cutlets
Shelflife: Best fresh after frying. 1 day refrigerated Unfried
Ingredients
• 1 cup toasted wheat germ
• 1 cup soya flour
• 2 large potatoes, boiled and mashed well
• 1 bunch spinach finely chopped
• 1/2 medium bottle gourd grated
• 1 carrot grated
• 1 onion finely chopped
• 1" piece ginger crushed
• 5-6 garlic flakes crushed
• 3 green chillies finely chopped
• salt to taste
• oil to shallow fry
Directions
1. Press out all excess water from bottlegourd.
2. Press out all moisture from spinach, by dabbing in the fold of a napkin.
3. Take potatoes in a large mixing bowl.
4. Add all vegetables, garlic, chillies, ginger and salt.
5. Sprinkle half soya flour and wheat germ over ingredients.
6. Make a thin paste of remaining soyaflour.
7. Add a pinch or salt, keep aside.
8. Mix all ingredients of bowl by hand, to form a soft lump.
9. Take portions of mixture, form cutlets shaping as desired.
10. Refrigerate for 10 minutes, or till required, covering with a moist cloth.
11. Dip each pattie in soyaflour paste, and roll in remaining wheatgerm.
12. Shallowfry a few at a time in a greased skillet, till golden on both sides.
13. Serve hot with sauce or chutneys.
