I got some fresh banana blossom from Indian store a day back while going for pongal shopping,they were quite fresh and kinda rare for us to get this much fresh veggies, needless to say immediately i picked them and i was quite happy to get them after a long as i'll always goes for tinned ones..After making some gravy with that fresh banana blossom, there were some leftovers chopped & cooked banana blossom which i turned as this healthy cutlets with rolled oats crust..They tastes awesome as side dish or for snack when served with ketchup..Sending this cutlets to
Veggie for a month - Potato guest hosted by Divya, event by
Priya..
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Srivalli,
Reva,
Monika,
PJ,
PriyaVaasu,
Jay,
Azeema,
Ayeesha,
Veena&
Soumya for their yummy recipes as we guys are running blogging marathon..
3nos Potatoes (cooked & mashed)
1cup Banana blossom (chopped& cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
1/2tsp Fennel seed powder
1tsp Garam masala powder
2tbsp Cornflour
1/4cup Rolled oats
Oil
Salt
Few curry leaves
Take the mashed potatoes, cooked banana blossom chunks,fennel seed powder, garam masala powder,mix everything well with salt and keep aside..heat few drops of oil, sauté the chopped onions,chopped green chillies with curry leaves, once the onions turns transculent,put off the stove..Add the cooked veggies to the potato mixture, mix everything well until they turns as a dough..make a thick white sauce with cornflour and water..
Make medium sized round shaped cutlets from the mixture,dip the cutlets in the cornflour paste and roll over the rolled oats, arrange this cutlets in fridge for an hour..Shallow fry them until the crust turns brown..
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