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1. |
Sauté corn, carrots, cabbage and garlic for five minutes or until soft. |
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2. |
Remove from the flame and cool |
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3. |
Mix the mashed potato, cheese, cooked vegetables into a soft dough |
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4. |
Divide the mixture into six equal portions |
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5. |
Shape each portion into cutlets |
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6. |
Shallow fry these cutlets in a non stick pan until crisp and golden |
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7. |
Serve warm with some homemade chutney or tomato ketchup |
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Makes approximately 6 cutlets |
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