Veg Cutlets(Cutlets of leftover vegetables)

Clearance Cutlets

Clearance sale is most sort after by ladies because they can shop to their heart content without husbands cribbing too much. One day I was talking to my daughter-in –laws mother and she told she has made clearance dosa. I was intrigued by such name for the dosa and wanted to learn it from her. She laughed and said Mrs. Pant this name is given by me only and I call it so because whatever dals are left at the end of month I add to the remaining boiled rice and make dosa from it thus clearance before bringing groceries takes place and so Clearance Dosa!. I got the idea for naming these cutlets from her and thus came the name Clearance Cutlets. As the name suggests whatever vegetables are left in fridge and the old bread all is used in these cutlets. Wonderful use for the vegetables which we do not want to repeat again in next meal is converting them to Clearance Cutlets. I make it for breakfast with burger buns, for snacks I serve them with onion rings and chutney.

Preparation Time:5-10 min.

Cooking Time: 30 min

Servings: 6-8 Clearance Cutlets

Ingredients Required For Making Clearance Cutlets:

• 2-3 Large serving of Left over vegetables

• 4-5 Bread pieces

• 1 Teaspoon Garam masala

• 1-2 Green chilies

• 1-2 cm. Ginger Piece

• 2-3 Sprigs of Fresh Coriander leafs (Cilantro)

• Salt to taste

• 2 ml. Olive oil / cooking oil (optional)

Direction For Making Clearance Cutlets:

• Wash drain and cut Coriander sprigs.

• Grate ginger.

• Remove seeds from green chilies and cut fine.

• Dry all the liquid of the vegetables if they have curry.

• Mash the left over vegetables nicely.

Left Over Vegetables

Mashed Left Over Vegetables

• Crush the bread slices and make nice crumbs from it.

Bread Crumbs

• In a bowl Take

• Mashed Vegetable

• Bread crumbs

• Finely cut chilies

• Grated ginger

• Finely cut coriander (Cilantro)

• Garam masala

• Salt

• Mix nicely to make uniform mixture for cutlets

Mixture for Clearance Cutlets

• Divide the mixture to 6-8 parts.

• Make round ball from each ball and flatten by pressing between your palms.

• Heat a Tawa (Iron plate) / Pan and place the flattened balls on the tawa/pan.

Clearance cutlets on the Tawa

• Cook till the side touching the tawa gets golden brown color.

• 

Cutlets Cooked On One Side

• Turn upside down and cook the other side also till it becomes brown.

Clearance Cutlets

• 
  If you want 1 ml oil can be sprinkled on each side and shallow fried for 1 min. on each side. (Optional)

• Serve hot with chutney and onion rings for snack.

Clearance Cutlets Served With Coriander-Mint Chutney and Onion Rings

• Cut a burger bun apply chutney on one side of the bun, Apply butter on the other side of the bun. Place salad leaf on the side with chutney, place the cutlet on the salad leaf, spread some tomato sauce and place one salad leaf on the top of sauce. Put the butter side bun on the top of all and hold them by a long tooth pick. Vegetarian, healthy, least oily Burger is ready.

Tips:

• Since salt is there in vegetables, therefore taste before adding salt to the cutlet mixture.

• Vegetables with gravy / Rajma /Chole also can be used, but only after their gravy has been dried completely.Mashed rajma, chole (Chick peas), kala chana (Black gram taste wonderful in these cutlets.

• Oil is not required at all to make these cutlets as oil of cooked vegetables is sufficient.

• The tawa / Pan which is used should be thick otherwise cutlets will burn and not get cooked nicely.

• Always use non-stick vessels for cooking oil requirement reduces many folds.

Suggested Variations:

• If bread is not there but vegetables are left in fridge / from previous meal then do not rush to get bread. Wash 1 tea cup (150 ml.) poha crush nicely and use instead of bread. You will have to knead nicely.

• Corn flour / Rice flour can be used instead of bread.

• Finely cut celery / parsley can be added instead of coriander.

• One medium size finely cut onion can be added to the cutlet mixture. (3/4 Teacup cut onion).