Mixed Beans Cutllets with herbed yoghurt dip, salad and veggies
Mixed Beans cutlets served with a herbed yoghurt dip and salads- A complete wholesome meal
Equipment
- Mixing bowl
- Pan for frying peas and corn
- Pan for frying cutlets
- Knives and Cutting Board
- Mixer grinder
Ingredients
Ingredients to make mixed bean cutlets
- 250 gm Cooked Kidney Beans
- 250 gm Cooked Cannellini Beans
- 3 Slices Bread, made into crumbs
- 1 Big Capsicum, finely chopped
- 1 tsp Red Chilli Powder
- Salt; to taste
- ½ tsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Chaat Masala
- 2-3 tsp Sesame Seeds
- Oil; for frying
Ingredients to make herbed dip
- 500 gm Yoghurt
- 1½ Cups Mixed Herbs ( Coriander, Mint and Parsley); finely chopped
- Salt; to taste
- ⅓ tsp Roasted Cumin Powder
Additionally
- ¾ Cup Peas
- ¾ Cup Corn
- ½ tsp Butter
- Salt; to taste
- ¼ tsp Black Pepper Powder
- Salad of your choice
Instructions
Method to make mixed bean cutlets
- Drain out the excess water and transfer kidney beans and cannellini beans to a mixing bowl.
- Add bread crumbs and chopped capsicum.
- Then add salt, red chiili powder, coriander powder, cumin powder and chaat masala.
- Mix everything. Using a masher, mash the beans roughly.
- Now take small portions of the mixture and round and flatten them like cutlets.
- Spread sesame seeds on a plate. Take each cutlet and place it on the bed on sesame seeds. The sesame seeds will get stuck to them. Follow the process for all the cutlets.
- Brush oil on a pan and fry the cutlets on medium heat till they turn crispy on the surface and get a nice golden brown colour.
Method to make herbed yoghurt dip
- In a mixing bowl, combine yoghurt and herb mix ( coriander, mint and parsley).
- Add salt and roasted cumin powder and mix well.
Method to prepare the veggies and salad
- Wash the salad greens and keep them aside.
- Boil peas and corn till they are cooked.
- In a pan, heat butter. Add cooked peas and corn.
- Add salt and pepper. Toss it and keep it aside.
Plating
- Take a serving plate according to the serving size.
- Place the yoghurt dip, salad, peas & corn mix and fried cutlets.
- Place a wedge of lemon and serve.