Indian Pea Cutlets

AuthorVeggie Fest Team

Pea-Cutlet

Category, CuisineDiets, Yield4 Servings

Enjoy this classic Indian appetizer with your choice of chutney or ketchup.

Ingredients

 1 medium-sized onion, chopped
 1 green chili, chopped (optional)
 3 tablespoons vegetable oil
 1 10-ounce package frozen green peas, thawed and drained
 2 medium potatoes, peeled, boiled and mashed
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 teaspoon mango powder (found in Indian grocery stores)
 ¼ cup fresh cilantro
 1 teaspoon salt
 ½ teaspoon red chili powder (found in Indian grocery stores, not Mexican variety)
 1 teaspoon coriander powder
 1 teaspoon cornstarch

Instructions

1

In a large skillet, add 1 tablespoon of the oil and sauté onion for 3 to 5 minutes. Add the optional green chili and sauté for 1 additional minute. Add mashed peas and cook for 2 minutes. Remove from heat. Stir in mashed potatoes, fresh bread crumbs, mango powder, coriander powder, salt, red chili powder, cilantro, and cornstarch. Let cool.

2

Form into round cutlets. Refrigerate at least 30 minutes to firm.

3

On medium-hot heat, skillet-fry in remaining 2 tablespoons vegetable oil until browned on both sides. Serve with chutney or ketchup.

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Ingredients

 1 medium-sized onion, chopped
 1 green chili, chopped (optional)
 3 tablespoons vegetable oil
 1 10-ounce package frozen green peas, thawed and drained
 2 medium potatoes, peeled, boiled and mashed
 1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative
 1 teaspoon mango powder (found in Indian grocery stores)
 ¼ cup fresh cilantro
 1 teaspoon salt
 ½ teaspoon red chili powder (found in Indian grocery stores, not Mexican variety)
 1 teaspoon coriander powder
 1 teaspoon cornstarch

Directions

1

In a large skillet, add 1 tablespoon of the oil and sauté onion for 3 to 5 minutes. Add the optional green chili and sauté for 1 additional minute. Add mashed peas and cook for 2 minutes. Remove from heat. Stir in mashed potatoes, fresh bread crumbs, mango powder, coriander powder, salt, red chili powder, cilantro, and cornstarch. Let cool.

2

Form into round cutlets. Refrigerate at least 30 minutes to firm.

3

On medium-hot heat, skillet-fry in remaining 2 tablespoons vegetable oil until browned on both sides. Serve with chutney or ketchup.

Indian Pea Cutlets