Vegetable Chops, Sabzi Chop

*****- Preparation – ***** Rinse and peel potatoes, carrots and beet and cut into cubes about 2cm. Put in a saucepan with a l of water and do on medium heat for about 20 min, until all vegetables are soft. Pour into a colander and drain.

Rinse and chop white cabbage, peel and chop onions as well. Heat ghee in a saucepan or karai and cook the onions in it over medium heat until golden brown. Add white cabbage and saute the whole thing at low temperature, stirring, for about 10 minutes.

Press the cooked vegetables through a potato ricer and put them in a suitable bowl with the stewed vegetables, stir in the cumin, paprika, chili spice and salt. If necessary, add a little breadcrumbs to make the mixture easy to shape. Now form 12 flat, round chops from the quantity.

Mix the egg and put it in a plate, turn the 12 chops first in the egg and then in the breadcrumbs on the other side.

Heat oil in a frying pan or possibly a saucepan, roast the vegetable chops in batches on both sides for 2-4 min each until golden brown.

Serve with mint sauce, lime pickles or apple chutney.

*****————————— Info —————————

tb=El, ts=Tl, md=medium

Bon appetit and …may the exercise succeed

Tip: You can use butter instead of clarified butter in most cases.

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