Recipe - Mixed Vegetable Cutlets

1 cup Cauliflower florets
1 cup Potatoes, minced & peeled
1 cup Green peas, frozen or fresh
1 cup Green beans, One fourth inch pieces
1 cup Finely shredded carrots
One half cup Finely shredded beets
One fourth cup Finely chopped celery
2 Hot green chilies, quartered
2/3 cup Cooked chick peas
3 tablespoon Almonds
3 tablespoon Walnuts
3 tablespoon Sunflower seeds
1 One half teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Turmeric
1 teaspoon Garam masala
Three fourths cup Soy milk
2 tablespoon Cornstarch
2 tablespoon Whole wheat flour
2/3 cup White poppy seeds
Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
a pot & cover with water. Put the carrots, beets & celery in a steaming
basket, cover & place over the pot. Cook until the vegetables are
tendercrisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick peas,
nuts & seeds & process until the peas are mashed. Some vegetable water may
facilitate this. Add the cauliflower, potatoes, fresh peas, if using, &
beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing
bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala.
Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, One half inch thick & place on the sheet. Cover & refrigerate for
30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds & set aside briefly to air
dry.

Heat ghee to a depth of Three fourths inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini