New Update
| Main ingredients | Pizza sauce, Olive oil, Garlic, Onion, Red capsicum, Green capsicum, Corn kernels, Fresh red jalapenos, Fresh basil leaves, Crushed black peppercorns, Dried mixed herbs, Black olives, Mixed cheese, Dried breadcrumbs, Tomato ketchup, Oil, Potatoes, Red chilli flakes, Refined flour, Corn flour |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Stuffing
- ¼ cup pizza sauce
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- ¼ cup chopped red capsicum
- ¼ cup chopped green capsicum
- ½ cup boiled corn kernels
- 2 teaspoons chopped fresh red jalapenos
- 5-6 fresh basil leaves, shredded
- Salt to taste
- Crushed black peppercorns to taste
- ½ teaspoon dried mixed herbs
- 2 teaspoons chopped black olives
- ½ cup grated mixed cheese
- Dried breadcrumbs for coating
- Tomato ketchup to serve
- Oil for deep frying
- Covering
- 4-5 medium potatoes, boiled, peeled and mashed
- Salt to taste
- Crushed black peppercorns to taste
- ½ teaspoon red chilli flakes
- ½ teaspoon dried mixed herbs
- Coating
- ½ cup refined flour (maida)
- ¼ cup corn flour
- Crushed black peppercorns to taste
Method
- To make the stuffing, heat olive oil in a pan, add garlic and sauté for 30 seconds.
- Add onion, mix and sauté till golden brown.
- Add red capsicum, green capsicum, boiled corn kernels, jalapenos and basil leaves, mix well and saute for 2-3 minutes.
- Add salt, crushed black peppercorns, dried mixed herbs and black olives, mix well and saute for 1 minute.
- Add pizza sauce, mix well and cook on medium heat for 1 minute. Transfer the mixture into a bowl and allow to cool.
- To make the covering take mashed potatoes in a bowl, add salt, crushed black peppercorns, red chilli flakes and dried mixed herbs and mix well.
- To make slurry, take refined flour in a bowl, add corn flour, crushed black peppercorns and ½ cup water and mix well.
- Heat sufficient oil in a kadai.
- Once the stuffing has cooled, add cheese and mix well.
- To make each cutlet, take a portion of potato mixture, shape it into a ball, make a cavity in the centre, stuff it with a generous portion of the stuffing, bring the sides to the centre and seal. Press it lightly to shape it like a cutlet.
- Dip each cutlet in the slurry and coat it well with the breadcrumbs.
- Gently slide the cutlets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the cutlets in a serving plate and serve hot with tomato ketchup.
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