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Indian Pea Cutlets

Veggie.Lover's picture
Ingredients
  Onion 1 Medium, chopped
  Butter/Vegetable oil 2 Tablespoon
  Frozen green peas 10 Ounce, thawed, drained (1 Package)
  Ricotta cheese 1 Cup (16 tbs)
  Bread crumbs 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Cayenne pepper/1/2 teaspoon chili powder 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Chickpea flour/Whole wheat flour 1⁄3 Cup (5.33 tbs)
  Water 2 Cup (32 tbs)
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
Directions

In a large skillet, saute onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt and cayenne pepper or chili powder. Let cool.
Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.
For coating: Place chickpea or whole wheat flour in a small wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.
Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pea
Preparation Time: 
5 Minutes

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