Vegetable Cutlet

Servings 4

Nutrition Information per serving (in grams)

Carbohydrates – 6, Protein – 24, Fat –  22

 Ingredients:

Melons/pumpkins cooked and mashed to mashed potato consistency – 2 cups (any of the summer melons cooked, water drained), Finely chopped veggies (green beans, long beans, carrots, kohlrabi) – 2 cups, Chopped Onion – 1 cup

Grind together:     Green Chilies – 2 or 3 according to spicy heat, Garlic – 3 cloves, Ginger – 1 inch cube chopped

Sesame Oil or Coconut oil – 2 tbsp Butter/Ghee for frying the cutlets, Cilantro chopped – 1 cup, Turmeric powder – 1 tsp. Salt to taste. Almond Flour, Eggs (optional) for egg wash

 Directions:: Cook melons in microwave until the middle is soft.  Drain the water in a colander with a cheese cloth. Mash it until it has the consistency of mashed potatoes.  Add the coconut/Sesame oil in a skillet and add the chopped onions and fry until it becomes transparent.  Then add the ground chilly/garlic/ginger mix.  Add turmeric and salt. Fry until the sauce is mild flavored.  Add the chopped veggies and cook until done.  Add the veggies to the mashed melon and mix in the cilantro. The consistency must not be too thin – add almond flour to make it thick. Make flattened patties (about palm sized) and set aside. Dip the patties in beaten up eggs (optional) and then cover it with almond flour and fry both sides until nicely browned in a skillet with butter or ghee.