For Day 2 Week 3 of BM #33, Here are some nutritious cutlets which I served for my kids as an after school snack.
It is very difficult to get my kids to eat sprouts of any kind. So I found this neat way to make them eat the sprouts without grumbling!
My older one ate them in three different ways and enjoyed each one of them. She added the chutneys, yogurt and sev and gobbled a couple. Then she added some boiled chana to it, mashed the cutlets and ate it dunking in yogurt. She layered these on a bread slice and tried it later for dinner as well.
Whole Moong Dal soaked, drained and sprouted 1 cup
Mixed Vegetables coarsely chopped 1 cup
Potatoes, boiled and mashed 1/2 cup
Onions, finely chopped 1/2 cup
Bread Crumbs 3/4 cup
Ginger-Garlic-Coriander leaves paste 1 tsp
Salt, Chaat Masala, Red Chilli Powder and Garam Masala to taste
To Assemble - As per preference
Tamarind Date Chutney
Coriander Mint Chutney
Method Of Preparation -
Saute the onions, ginger garlic coriander leaves paste in a teaspoon of oil and set aside.
Cook the vegetables and coarsely grind the sprouted moong dal along with the vegetables.
Add in the sauteed onion mixture, mashed potato, flavors as per taste and bread crumbs.
Knead into a stiff dough. Pinch approximately 10-12 portions of the mixture.
Roll each portion of the dough and pat into a 2 inch disc and set aside.
Heat the griddle, drizzle some oil and gently arrange the prepared patties on it. Let it cook until the undersides are brown. Flip and let the other side cook too.
Remove onto paper towels.
To Assemble -
Before serving, top each of the cutlets/patties with Coriander-Mint chutney, beaten yogurt, Tamarind-Date Chutney and sev.
Add a few bread slices or buns to complete the meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.
Preparation Time 25 min
Makes 10-12 cutlets