Raw Banana and Mint Cutlets

banana mint cultets
banana mint cultets

The Escapades household loves cutlets and patties in almost all forms. In fact to make up for the slacking away here, after I read this post of Nupur’s on after school snacks, I pulled out a few frozen ones that I had sitting in the fridge and made them to go with my chai today.

My formula is real simple, a nice starchy vegetable with lots of body as the base, add any more vegetables of choice, bread crumbs, spices, herbs to taste, shape up into cutlets, fingers or bullets and fry in a shallow pan with very little oil. infact, for about a dozen or so of the cutlets, i use just about a tablespoon of oil.

Raw Banana Mint Cutlets

(Makes 12)

2 medium Raw Bananas (boiled with skin on and peeled)

1 medium Potato (boiled and peeled)

1/2 cup Fresh Pudina (Mint Leaves)

1 slice of fresh / dried bread

salt to taste

1/2 teaspoon lemon juice

1 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala (optional)

In a large bowl, add the boiled and peeled green banana, peel the potato and add it to the bowl. with your fingers, mash it till there are no lumps.

grind together the bread, mint leaves, red chilli powder and garam masala (if using) and add it to the banana-potato mix. Sprinkle the salt and lemon juice and mix.

Make 12 equal parts, roll between your palms into a ball and flatten slightly.

heat a pan with a teaspoon on oil (i used a non stick one). when the pan is hot, place the cutlets without overcrowding them and fry on both sides till golden brown. Repeat with all the cutlets. Serve with sauce as an appetizer, or with ragda or as a side with a nice dal/ sambhar and rice. you can also stuff this into a roti with salad and a bit of this spread to make a roll.

4 Comments Add yours

  1. Preheat oven to 450F. Line a baking sheet with aluminum foil; spray with cooking spray or brush with oil. Cut sweet potatoes into 1-inch matchsticks*; place them in a large bowl. (I like my fries “rustic” so I don’t peel them, plus the skin is loaded with nutrients!) Add oil, toss until evenly coated. Sprinkle with flour, salt and pepper. Toss until all the flour has stuck to the sweet potatoes and there is none left at the bottom of the bowl. Spread sweet potatoes into one layer on baking sheet without overcrowding (you will have to bake in batches). Bake in oven for 10 minutes; give them a quick stir and continue cooking until cooked through and slightly brown, about 8-10 minutes longer. Remove from oven and pair with your favorite dipping sauce.

  2. Sundar says:

    hi arundati…when you say ‘raw banana’ you just mean plantain, right?

    1. arundati says:

      yes, the green plantain used for cooking

  3. sowmya says:

    im sowmya n i like to be a part of ur workshop so please let me know when is the next section n the proceeds
    thank u

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