VEGETABLE RISSOLES

MIXED VEGETABLE RISSOLES

Anglo-Indian Finger Food - Steamed garden-fresh veggies are mashed and seasoned with herbs, then formed into small cigar shaped rolls and crumb fried to a golden brown. A delightful tea time snack or a starter at a Party. 

Ingredients

2 cups of any mixed vegetables such as carrots, peas, beans, potatoes, etc.

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 green chillie chopped finely

1 teaspoon red chillie powder

1 teaspoon cumin powder

2 teaspoons lemon juice

2 teaspoons chopped coriander leaves

1 teaspoon chopped mint

1 egg beaten

2 tablespoons flour

3 slices of bread

Salt to taste

4 tablespoons oil or butter for frying

Cook the mixed vegetables with a little water and salt till well cooked. Drain and mash well.

Mix in the chopped garlic, ginger, green chillie, red chillie powder, cumin powder, coriander leaves, mint and salt. Remove from heat and keep aside.

Soak the bread in water then squeeze dry. Mix it with the mashed vegetables.

Form small oval shaped rissoles with the mixed vegetable mixture.

Make a batter with the egg and flour.

Heat the oil in a shallow pan. Dip the Rissoles in the flour and egg mixture and fry the croquettes, a few at a time till golden brown.  Serve hot with onion rings and tomato sauce or tartar sauce