Mixed Vegetable Cutlets

Ingredients:

1 c Cauliflower florets
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 ts Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
3/4 c White poppy seeds
3 tb Sunflower seeds
3 tb Walnuts
3 tb Almonds
1 c Potatoes, diced & peeled
1 c Green peas, frozen or fresh
1 c Green beans, 1/4 inch pieces
1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies, quartered
3/4 c Cooked chick peas
Ghee for shallow frying

Method:

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water.
Put the carrots, beets & celery in a steaming basket, cover & place over the pot.
Cook until the vegetables are tender-crisp.
Drian, saving the water.
Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies.
Add the chick peas, nuts & seeds & process until the peas are mashed.
Some vegetable water may facilitate this.
Add the cauliflower, potatoes, fresh peas, if using, & beans.
Pulse on & off till they are coarsely mashed.
Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala.
Mix well.
Divide into portions.
Line a baking sheet with waxed paper.
Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet.
Cover & refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
Heat ghee to a depth of 3/4 inch.
Without crowding, fry the cutlets in batches for 2 minutes each side.
Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"