Ingredients

  • 1 1/2 cups Carrots chopped fine and steamed
  • 8 Medium potatoes cooked and mashed
  • 1 cup Green peas steamed
  • 1 cup Corn kernels steamed
  • 4 Green chillies de-seeded and chopped fine
  • 1 1/2 bunches Fresh coriander chopped
  • 9 Wholemeal bread slices soaked in warm water and squeezed completely dry
  • 4 tsp Salt
  • 1 tbsp Plain flour
  • 6 tsp Leggo’s Tomato Paste
  • Breadcrumbs as required
  • 2 eggs
  • 2 tbsp GC Xec Xec Curry Paste

Method

Combine in large bowl: carrots, potatoes, peas, corn, chillies, coriander, bread, salt, flour, tomato paste, egg and GC Xec Xec Curry Paste.

Taste and add salt if required.

Add breadcrumbs gently while mixing the above, until the mixture holds together. [NOTE: Expect the mixture to be ‘sticky’].

Form a medium-sized ball of the mixture in your palm, using breadcrumbs to help shape the pattie. You can also use a spatula to shape the pattie on a cutting-board.

Fry cutlets in shallow oil in non-stick fry pan, only turning gently when one side is well-browned – to prevent patties from breaking up.

Serving Suggestions

For a light work lunch with GC Tamarind Chutney and a salad

In wraps or burgers

With Red Lentil curry and Rice