Mixed vegetable cutlets

Yield: 12 Servings

Ingredients:

1 c Cauliflower florets
1 c Potatoes diced & peeled
1 c Green peas frozen or fresh
1 c Green beans
1/4 inch pieces
1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies quartered
2/3 c Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 ts Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c White poppy seeds

Instructions:

Ghee for shallow frying Place the cauliflower potatoes fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots beets & celery in a steaming basket cover & place over the pot. Cook until the vegetables are tender-crisp. Drian saving the water. Add the frozen peas defrosted first to the steamed vegetables. In a blender while it is running drop in the chilies. Add the chick peas nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower potatoes fresh peas if using & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl add the steamed vegetables salt pepper turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi The Art of Indian Vegetarian Cooking