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CoconutCutlets
CoconutCutlets
Ingredients
1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1" piece ginger grated finely
salt to taste
Method
Mix coconut, potatoes, chillies, ginger, salt, cornflour.
Knead to make a pliable dough.
Divide into ten-twelve parts, shaping each into a cutlet.
Mix breadcrumbs and coconut powder in a plate.
Roll each cutlet in crumb mixture.
Place in refrigerator till required or 10 minutes at least.
Heat oil in a frying pan, gently drop in a few cutlets, when oil
is hot.
Fry on medium flame till golden brown, flip sides.
Fry other side evenly, drain.
Place on kitchen paper for a few minutes to drain excess oil.
Serve hot with green and tamarind chutneys or tomato ketchup.
1 tbsp. cornflour
1/4 cup bread crumbs
2 tbsp. desiccated coconut powder
oil to deep fry
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