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Vegetable Gold Coin

Ingredients
  Bread loaf 1 Large, sliced
  Onions spring 4
  Carrots 100 Gram (Around 4 Ounce)
  French beans 100 Gram (Around 4 Ounce)
  Capsicum 1 Large
  Celery head 1 Small
  Potatoes 2
  Soya sauce 2 Teaspoon
  Chili powder 1 Teaspoon
  Ajinomoto 1⁄2 Teaspoon
  Plain flour 1⁄3 Pint
  Bread crumbs 3 Tablespoon
  Oil 4 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Chili sauce 1 Tablespoon
Directions

Boil the potatoes and mash them coarsely.
Chop the vegetables very finely.
Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture.
Stamp out small rounds from the bread slices with a biscuit cutter.
Put a little mixture on each round, and press well by hand.
Make a paste of the flour in 1/2 teacup of water. Apply this paste over the vegetables.
Sprinkle the bread crumbs over the vegetables. Deep fry in oil.
Serve hot dotted with chilli sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4275 Calories from Fat 1228

% Daily Value*

Total Fat 140 g214.7%

Saturated Fat 22 g109.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6943 mg289.3%

Total Carbohydrates 659 g219.6%

Dietary Fiber 48.5 g193.8%

Sugars 24.9 g

Protein 98 g196.7%

Vitamin A 391.8% Vitamin C 408.7%

Calcium 87.3% Iron 176.2%

*Based on a 2000 Calorie diet

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Vegetable Gold Coin Recipe