Brussel sprouts hara bhara cutlets
 
Prep time
Cook time
Total time
 
Quantity of Ingredients might slightly vary depending on your produce type and season.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 8
Ingredients
  • 2 cups - diced potatoes
  • 1½ cup - halved brussels sprouts
  • 4 tbsp - oil
  • 5 - green chillies. Add more if you love spicy.
  • 1 tbsp - jeera powder
  • 1 tbsp - fresh ground coriander powder - optional
  • ½ cup spring onion or onion - optional
  • ½ cup - fresh coriander
  • Salt
  • 2 tbsp - corn starch (In India it is called corn powder)
  • ½ tbsp - water
  • 4 tbsp - seasoned bread crumbs. (If you have plain bread crumbs at home, add dried
Instructions
  1. Dice potatoes to even sized pieces. Fill pan or cooker with 2 cups of water and cook potatoes till soft. Do not over-cook. If over-cooked they retain lot of water and you cannot shape them to cutlets. If you are not confident how much to cook, while steaming potatoes, keep pricking with fork. If fork doesn't slide in, keep cooking till it slides.
  2. Pour 2 tbsp oil in a pan. Heat to medium. Add green chillies, brussels sprouts and onion. Do not add spring onion. Cook for 2 minutes, add salt and stir. Close the lid and cook for 10 minutes till brussels sprouts are soft. Turn off and let them cool.
  3. Blend cooked brussels sprouts mixture coarsely.
  4. Add salt and ground brussels sprouts to potatoes. Mash together till well mixed. Add coriander and spring onion.
  5. Make even, desired sized balls. Press them a bit flat. Keep them aside.
  6. Add water to corn starch in a bowl. Stir till well mixed. Thicker the cornstarch batter is, crunchier cutlets are. But it is hard to roll cutlets in thick batter. You make judgement what you like.
  7. Roll cutlets in cornstarch, then in bread crumbs.
  8. Add oil to a griddle (tawa). If you are making many cutlets, use electric griddle. Only electric griddle, you can fry all at same time.
  9. Place cutlets on oil and press lightly. Pressing makes cutlet flat and fries evenly. Fry cutlets on both sides till golden brown.
  10. Serve hot with ketchup or cilantro chutney. Optionally serve with lettuce leaf, cucumber rounds or radish rounds.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/brussels-sprouts-hara-bhara-cutlets/