Here goes the second one.
I could have never rushed so much in my life to post…..just in case I loose my enthu and change my mind.
Here’s another healthy snack. Make them ahead – flash freeze and bake as and when needed.
The picture is before baking. Couldnt take one after that !
Baked vegetable cutlets
Preparation time – 20 minutes
Cooling time – 1 hour
Baking time – 25 minutes
3 boiled potatoes
2 grated carrots
1 grated zucchini
½ cup corn
2 flakes of garlic grated
1 cup multigrain breadcrumbs (just use fresh bread pulsed in a blender)
1 tspn olive oil
1 tbspn chopped parsley
½ tspn black pepper powder
½ tspn mint leaves chopped
In a pan add the olive oil and cook garlic for a few seconds
Add the corn, zucchini and carrots and cook for about 2 minutes till they are dry.
Now allow to cool.
Add the boiled potatoes and bread crumbs
Mix in the herbs and mash well
Shape into small cutlets any shape
Roll into bread crumbs
Put it in the fridge for about 1 hour or flash freeze them
Preheat the oven to 160 deg and use olive oil spray on the tray and on top of the cutlets
Bake for about 20 minutes turning sides