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Vegetable Cutlets with Potato, Cabbage, Fresh Ginger and Chiles

Suvir SaranThis recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here

This recipe comes from Suvir and his co-writer, Stephanie Lyness, with whom he is writing a new cookery book. Stephanie Lyness is a very well respected food writer and editor in the US.


5 medium red-skinned potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into eighths
4 medium carrots, coarsely grated
1 firmly packed cup chopped Savoy or green cabbage
3 tablespoons canola oil
1 medium red onion, chopped
4 jalapeno chiles, stemmed, seeded and finely minced (some seeds reserved)
1 firmly packed cup chopped, stemmed spinach or other green
1/2 inch fresh ginger, peeled and finely chopped
1/2 cup chopped fresh cilantro
1/4 teaspoon ground garam masala (optional)
2 cups canola oil
4 large eggs, beaten with a fork until frothy
2 cups dried breadcrumbs
Lemon wedges, for serving

  • Simmer the potatoes in a pot of salted water to cover by about 2 inches for 8 minutes. Add the carrots and simmer 5 more minutes. Add the cabbage and simmer until the potatoes are tender, 3 to 5 more minutes. Drain well.
  • Meanwhile, heat the oil in a large sauté pan over medium heat. Add the onion, the chiles with some seeds, the spinach, ginger and 1/4 teaspoon salt and cook until the onion is wilted, 4 to 5 minutes.
  • Add the drained potato-carrot-cabbage mixture to the sauté pan and cook, mashing with a potato masher to mash the potatoes and blend all of the vegetables, until the mixture is fairly dry, 4 to 5 minutes. Stir in the cilantro, garam masala, if using, and salt to taste. Scrape into a bowl and let stand until cool enough to handle.
  • Line a cookie sheet with parchment paper. Pour the beaten eggs into a shallow bowl; spread the breadcrumbs out onto a plate. Measuring about 1/2 cup of the vegetable mixture per cutlet, shape into eight 3/4-inch-thick patties, coat each with breadcrumbs, and place them on the paper-lined cookie sheet. Then dip each patty in egg and again in breadcrumbs and return to the cookie sheet.
  • Heat the oil in a 12-inch sauté pan over medium-high heat to 350º. Line a large plate or another cookie sheet with paper towels. Cooking 4 at a time, fry the patties in the oil until nicely browned all over, 1 to 2 minutes per side. Drain on the paper towels. Serve hot with the lemon wedges.

Serves 4

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at