Créé avec l’IA
Vegetable Potato Cutlets
30 min 180 kcal par portion Facile
Ingrédients
4 Portions
- potato400 g
- cornflour60 g
- cabbage80 g
- carrot80 g
- tomato60 g
- vegetable oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- cumin powder0,5 teaspoon
Instructions
- 1
Boil the potatoes until they are soft. Peel and mash them in a large mixing bowl.
- 2
Finely chop the cabbage, carrot, and tomato. Squeeze out excess water from the cabbage and carrot if needed.
- 3
Add the chopped cabbage, carrot, and tomato to the mashed potatoes.
- 4
Add cornflour, salt, black pepper, and cumin powder to the mixture. Mix everything well until you get a smooth, non-sticky dough.
- 5
Divide the mixture into equal portions and shape them into flat, round cutlets.
- 6
Heat the vegetable oil in a non-stick pan over medium heat.
- 7
Place the cutlets in the pan and cook for 3-4 minutes on each side, or until they are golden brown and crisp.
- 8
Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.
- 9
Serve hot with your favorite chutney or sauce.
