Sprout Cutlet Rolls

17Sprout Cutlet Rolls Step14 6Jul15

Ingredients

1 cup Sprouted moong, cooked

5 potatoes, boiled and mashed

1/2 cup roasted groundnuts, coarsley ground

1 onion, chopped

1 cup coriander leaves, chopped

3 green chillies, chopped

1 tsp. ginger-parlic paste

1 tsp. coriander seeds, coarsely powdered

1 tsp. sugar

Salt to taste

2 tbsp. Flour (maida)

Bread crumbs, as needed

Oil, for shallow frying

Sandwich Rolls:

6 long soft rolls

12 slices tomatoes

6 lettuce leaves

Tomato Ketchup

Butter, salt, pepper to taste

Mix the mashed potatoes, boiled moong, chillies, coriander leaves, ginger-garlic paste, onion, coriander powder, sugar, groundnut powder and salt.  Divide and roll the mixture into cutlets.  Make a runny paste of the flour, dip the cutlets in the paste, rolls in bread curmbs and shallow fry in hot oil till crisp and brown. Serve as an accompaniment with any meal.

For sandwiches, slit rolls and butter both sides. Arrange one lettuce leaf on the lower side. Cover with two tomato slices.  Add salt and pepper.  Put one or two cutlets and cover wth top.  Heat in a oven for a few seconds and serve with ketchup.

17Sprout Cutlet Rolls Step1 6Jul15 17Sprout Cutlet Rolls Step2 6Jul15 17Sprout Cutlet Rolls Step3 6Jul15 17Sprout Cutlet Rolls Step4 6Jul15 17Sprout Cutlet Rolls Step5 6Jul15 17Sprout Cutlet Rolls Step6 6Jul15 17Sprout Cutlet Rolls Step7 6Jul15 17Sprout Cutlet Rolls Step8 6Jul15 17Sprout Cutlet Rolls Step9 6Jul15 17Sprout Cutlet Rolls Step10 6Jul15 17Sprout Cutlet Rolls Step11 6Jul15 17Sprout Cutlet Rolls Step12 6Jul15 17Sprout Cutlet Rolls Step13 6Jul15 17Sprout Cutlet Rolls Step15 6Jul05 17Sprout Cutlet Rolls Step16 6Jul15

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