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Soak the black-eyed beans and lima beans for 1 hour and cook well.
Grind the cooked beans to the consistency of a paste.
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Prepare the mixed-vegetable curry as usual. Left over curries can also be used instead.
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Mix the vegetable curry with the beans paste prepared before and add chili powder, garam masala and salt.
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Make small balls out of the above mixture. Flatten the balls and smear bread crumbs on both sides.
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Bake the cutlets on a non-stick pan with oil and butter till golden brown. Serve hot with mint chutney and sauce.
Note: These cutlets are good for those people who have gas problems and are allergic to potatoes
Serves: 6
Preparation time: 20 minutes |
