Vegetable cutlet
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Convection
- 00:05 | -
Stage 2
200 °C
- Steam
- 00:06 | -
- 5
R E C I P E
| 1 | kg | Potatoes |
| 300 | g | Carrot dice |
| 300 | g | Green Peas |
| 100 | g | Ginger, Garlic & green chilli paste |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 500 | g | Bread crumbs |
| 1 | pinch | Red chilli |
| 1 | pinch | Cumin powder |
| 1 | pinch | Garam masala powder |
| Ingredients | ||
| Steam potatoes, carrots, green peas seperately. Peal and chop potatoes, carrots then mix along with green peas, mash them. They should be slightly chunky. Add ginger, garlic and green chilli paste, red chilli, cumin and garam masala powder. Add bread crumbs, mix well. Make a thick slurry of refiened flour and water keep aside. Make cutlet using mould dip in the slurry and apply bread crumbs keep in the chiller. |
| 1. Food Preparation |
| Cook by syraying some oil or apply combi phase. |
| 2. Cooking Instruction |
| Serve along with green chutney or tomato ketchup. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
