Cabbage Cutlets / Eggetarian Cabbage Cutlets



If I buy cabbage, I'm always about either Chinese or a chutney. Well, sometimes fritters for an evening snack. I learnt this recipe from my mom and it tastes very good, hence sharing it here. So, everybody's cabbage doesn't weigh the same, so check on the spices like green chilli paste, red chilli powder and cinnamon and clove powder, add just as needed, alter accordingly and make the cutlets. Otherwise they might turn out to be spicy.. Taste the cabbage mixture and make the decision.. 


                                      To make this recipe, you'll need : 

Cabbage (chopped)
1 nos , mine weighed about 560 grams
Onion  (chopped)
2 medium sized
Green chilli paste
 2 teaspoons
Turmeric  powder
1/4th teaspoon (no picture)
Ginger garlic paste
1 Tablespoon
Red chilli powder
1 ½ Tablespoons
Coriander powder
 2 Tablespoons
Cinnamon and clove powder
 1/4th teaspoon 
Salt
To taste 
Chickpea flour / besan
4 TBs
Cilantro / coriander
handful
Eggs
2 nos beaten
Oil
2 TB for 1st step + 2 TB for pan frying the cutlets

                                                       
                                                               Method : 

1. Add oil (2 TB) to a cook pot, when the oil turns hot, add the chopped onions and saute until translucent. Add ginger garlic paste and cook for a minute. Add green chilli paste and cook until its properly fried in the oil. 

2. Next, add chopped cabbage and give it a good mix. Let the cabbage cook completely. 

3. Now add red chilli powder, cinnamon and clove powder (alternatively you could use garam masala powder), coriander powder, turmeric powder and salt. Give it a good mix. 

4. Now add chickpea flour and cook for about 2 minutes or so. This is added as a binding agent. If your mixture is not good enough to hold cutlet shape, try adding 1 spoon extra. This should fix your problem.

5. Finally, add the chopped coriander leaves and leave it to cool down a bit. 

6. When the mixture is warm, make cutlets or patties with the cooked cabbage mixture.

7. Dip the patties in the beaten egg mixture, cover the entire cutlet carefully and pan fry (2TB oil) until the egg layer is cooked on all the sides, forming a nice brown layer. 

8. Transfer the cutlets on a kitchen towel for the extra oil to absorb. 

9, Cutlets are ready and you can enjoy them with your rice and dal or just on it's own. 

                                                                     
                                                                  Pictorial : 


1. Add oil (2 TB) to a cook pot, when the oil turns hot, add the chopped onions and saute until translucent. Add ginger garlic paste and cook for a minute. Add green chilli paste and cook until its properly fried in the oil. 






2. Next, add chopped cabbage and give it a good mix. Let the cabbage cook completely. 




3. Now add red chilli powder, cinnamon and clove powder (alternatively you could use garam masala powder), coriander powder, turmeric powder and salt. Give it a good mix. 







4. Now add chickpea flour and cook for about 2 minutes or so. This is added as a binding agent. If your mixture is not good enough to hold cutlet shape, try adding 1 spoon extra. This should fix your problem.



5. Finally, add the chopped coriander leaves and leave it to cool down a bit. 



6. When the mixture is warm, make cutlets or patties with the cooked cabbage mixture.


7. Dip the patties in the beaten egg mixture, cover the entire cutlet carefully and pan fry (2TB oil) until the egg layer is cooked on all the sides, forming a nice brown layer. 






8. Transfer the cutlets on a kitchen towel for the extra oil to absorb. 

            9, Cutlets are ready and you can enjoy them with your rice and dal or just on it's own.




Enjoy! 

Thank you for visiting Blessy's  Kitchen :)



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