RECIPE BY:

Sunny Kulwinder Singh (Owner of Glassy Junction)

INGREDIENTS:

• 2 large red potatoes – peeled, boiled, shredded cold
• 1 ½ cup Indian Cottage Cheese, shredded
• 2 cups chopped baby spinach
• ¼ cup peas
• 2 tbsp salt
• 1tsp black pepper
• 1 tsp coriander powder
• 1 tsp cumin powder
• 3 tsp cornflour
• 1 tsp ground cashew nuts
• Cobram Estate Light Extra Virgin Olive Oil – for frying

MINT SAUCE:

• ½ cup mint leaves
• ½ cup coriander leaves
• 1 shallot diced
• 3-4 tbs Greek yoghurt
• 1 tsp grated ginger
• Salt and pepper

METHOD:

• Preheat the oil in a deep fryer to 170C.
• In a bowl, combine the potatoes, cheese, baby spinach, peas, salt, pepper, coriander powder, cumin, cornflour and cashew nuts – mix well with hands by moving ingredients around and pressing it down into the bowl.
• Make 2cm thick patties and spread these out on a plate.
• In the deep fryer, fry patties for 3-5 minutes at 170C until it’s 80% done; lift basket and rest for 1-2 minutes, then fry once more for 1 minute at 190C – this makes the patties nice and crispy!
• Mint sauce: blend the mint leaves, coriander leaves and shallot into a paste and then add Greek yoghurt, salt and pepper and fresh ginger – mix well.
• To serve, place vegetarian cutlets over green salad and top fresh coriander, and the delicious mint sauce.