- Food and Cooking
Vegetarian Recipe - Plantain Cutlet
Plantain Cutlets with Cilantro Chutney
This vegetarian plantain cutlet is one of my favorites. It is very tasty and can be served as a snack with cilantro chutney. By itself, it can also be a part of the main course.
The ingredients required for this recipe are easily available in any supermarket. If you have a tea party, the mixture can be prepared and kept in the refrigerator (for not more than a day), so that it can be taken out and readily used whenever required, without having to spend time on the preparation. The chutney can also be prepared similarly and stored for a day if required, although I like it fresh.
All photos in this hub are by the author (Photo credit : Aster56)
- Prep time: 15 min
- Cook time: 15 min
- Ready in: 30 min
- Yields: 5
- Green plantains 3
- Medium size onion 1
- Chopped cilantro leaves (1/4 cup)
- Chili powder Â½ tsp
- Cumin seed powder Â¼ tsp
- Garam masala powder Â¼ tsp
- A few mint leaves
- Juice of half a lime
- Salt to taste
- Coconut Oil for frying (about 3 to 4 tablespoons)
- Wash the plantains, put in a container and steam cook till it is soft. Do not pour water in the container or it will become pasty. I cooked in a pressure cooker for 8 minutes.
- Wash and cut the cilantro and mint leaves fine. Put it in a bowl.
- Cut onion fine and add it to the cut cilantro and mint leaves. Add chili powder, salt, and juice of half a lemon, cumin powder and garam masala powder to the bowl. Mix it well.
- Now remove the steamed plantains from the cooker. Peel and mash it well so that there are no lumps. Add it to the other ingredients in the bowl.
- Make small balls of the plantain paste mixture and press gently on the palm to make them flat into cutlets.
- Take a fry pan add 2 tablespoons oil and heat the pan well. Place the cutlets in the pan, reduce the heat to low, and let them fry for 5 minutes. Gently turn the cutlets over and add another tablespoon of oil.
- Note that since these cutlets do not have anything to bind, they can break easily and hence, they have to be gently moved while cooking on the pan. Once cooked, they won't break up that easily.
- Raise gas flame to high for a minute, then lower it to slow heat and let the cutlets fry for 5 minutes. Keep moving the cutlets around on the pan so that they all get evenly browned and cooked, and the ones in the middle don't get burnt.
- Once they're cooked, remove the cutlets from the pan. Serve hot with the cilantro chutney.
- Cut cilantro leaves (2 cups)
- Green Chilies 2
- Lime 1
- Salt to taste
- Take a bunch of cilantro and wash it well. Grind it into a smooth paste along with 2 green chillies. Add juice of one lime and salt to taste. Mix and transfer into a serving bowl.
- The chutney is ready to be served with the cutlets as a snack.