VEGAN MILLET CUTLET

Ingredients

• 2 Potatoes (steamed and peeled)
• 2 Carrots (peeled and steamed )
• 1 cup Green peas (boiled)
• 1/2 cup Quinoa (cooked)
• 1/2 cup Little millet (cooked)
• 1/4 cup Cilantro (finely chopped)
• 1/8 cup Mint (finely chopped)
• 2 tsp Red chilli powder
• 1 tsp Ginger garlic paste
• Salt (to taste)
• 1 tbsp Coriander powder
• 1 tsp Chaat masala
• 1 tsp Garam masala
• 1 tsp Turmeric powder
• 3 tbsp All purpose flour
• 1 tsp Salt
• 1/2 cup Water
• 1/2 cup Poha / Flattened rice
• 1/2 cup Plain corn flakes
• 1/4 cup Bread crumbs
• 1 tsp Chilli flakes (optional)
• Oil

Instructions

1. 1

   --- Steaming the veggies ---

2. 2

   Peel and chop the potatoes, carrots, green peas and steam for about 10 min and once they're tender to fork remove them and let them cool down to room temperature.

3. 3

   --- Making the Cutlet mix ---

4. 4

   In a mixing bowl add cooked quinoa, cooked little millet, veggies, spices, cilantro, mint and mash them using a potato masher until everything is well combined.

5. 5

   --- Frying the cutlets ---

6. 6

   In a bowl add APF(All purpose flour), salt and water and make a slurry, keep aside.

7. 7

   Add crushed corn flakes, poha, breadcrumbs, chilli flakes(optional) to a plate and keep aside.

8. 8

   Take a handful of cutlet mix at a time and shape them according to your like and repeat for the remaining mix and place them on a plate.

9. 9

   Heat a skillet and add 2 tbsps of oil and in the meantime take one cutlet at a time, dip them in the slurry and coat them in bread crumb mix and place them on skillet.

10. 10

    Shallow fry these shaped cutlets and Cook on both until it turns crispy and golden brown. Repeat the process for remaining shaped cutlets.

11. 11

    Serve them warm with your choice of condiments. I have served with Pudina chutney and khatta meetha chutney. Bon appétit.