Dry fruit cutlets Recipes

How to Prepare / Make / Cook - Dry fruit cutlets ?

½ kilo potatoes, boiled, peeled and mashed to a fine paste. 3 slices of bread, trimmed and soaked in milk and squeezed dry. 4 green chillies, minced. 1 small bunch very finely sliced coriander leaves. Lime juice to suit taste. Salt and chilli powder to taste. 2 cups fine bread crumbs.

For Filling. 50 grams each of cashewnuts, walnuts. Peanuts, almonds, charoli, pistachio nuts and raisins. 1 tblsp. Roasted and ground cumin seeds. Pinch of sugar. A couple of halved walnuts. Salt and chilli powder to taste. 1 small piece coconut, cut into thin slices.

Fry coconut to a red colour and set aside. Also fry all the nuts with the exception of halved walnuts and slice them fine. Blend together sliced nuts, fried raisins, coconut, cumin seed powder, sugar, salt and chilli powder and set aside. Mix together potatoes, bread, chillies, coriander, salt and chilli powder and knead to a very smooth mixture. Divide the potato mixture and the filling into equal parts, shape the potato mixture into cups. Fill with the stuffing, bind the edges together and shape into smooth rounds and roll them in the bread crumbs. Then press a halved walnut gently in the centre of one golden brown colour. Drain thoroughly, cover the walnut with a piece of foil and serve hot with tomato chutney or ketchup.