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“Delecious, healthy and hi-fibre dish”
READY IN:
30mins
SERVES:
3
YIELD:
6 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove excess water from bottle gourd by pressing and all moisture from spinach using a fold of a napkin.
  2. In a large mixing bowl add potatoes, all vegetables, garlic, chillies, ginger and salt.
  3. Sprinkle half soya flour and wheat germ over ingredients.
  4. Mix all ingredients to form a soft lump.
  5. Make a thin paste of remaining soya flour, add a pinch or salt, keep aside.
  6. Take portions of mixture, make cutlets os desired shapes.
  7. Refrigerate till required, covering with a moist cloth.
  8. Dip each cutlet in soya flour paste, and roll in remaining wheat germ.
  9. Shallow fry a few at a time in a greased wok, till golden on both sides.
  10. Serve hot with sauce.

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