- Vazhakoombu/ Banana flower – 1 small or 1 cup, chopped fine
- Potato – 2 large
- Onion – 1 medium, finely chopped
- Ginger – 1/2 inch, chopped fine
- Garlic – 8 – 10, chopped fine
- Green chillies – 5-6, finely chopped
- Curry leaves – 2 sprig, chopped
- Turmeric powder – 1/4 tsp
- Pepper powder – 1 tsp
- Garam masala – 1/2 tsp
- Coriander leaves – 2 tsp, chopped
- Lemon juice – 1 tsp
- Egg white – of 1-2 eggs
- Bread crumbs – 1/4 – 1/2 cup
- Salt – To taste
- Oil – For deep-frying
1. Remove 3-4 outer layers of the banana bud and chop it really fine into a vessel with water, salt, oil and turmeric powder. After 15 mts drain and squeeze out the extra water.
2. Cook the potatoes and mash them well with salt and turmeric powder.
3. Heat oil in a pan and add the chopped onion. Sauté until light brown. Add the chopped green chillies, ginger and garlic. Sauté for 2 minutes. Then add chopped vazhakoombu and salt. Cover and cook for 2 minutes. Open the lid and stir fry until dry. Now add the turmeric powder, chilly powder, pepper powder and garam masala. Stir for a few seconds and add the lemon juice, mashed potato, curry leaves. Stir at low flame until all the moisture content is completely gone. Check for salt and pepper powder. When it is cooled, make small balls out of it.
4. Beat the egg white adding little salt. Flatten the balls to desired shapes. Dip them in the egg-white and then in the bread crumbs. Heat oil in a pan and deep fry the cutlets (you can also shallow fry it). Drain on to paper towels. Serve hot with tomato sauce.
- You can refrigerate the flattened balls dipped in egg white and bread crumbs for 2 days or can even freeze them.
- You can add more bread crumbs/ maida if the cutlet breaks while frying or if it doesn’t hold shape.
- You can also use store bought mashed potatoes.