Vegetable Cutlet (Sihat)

Ingredients:
150 g (1) kari banana (a variant of banana) or 150 g yam
100 g (1/2) cup horsegram (kacang kuda), washed and soaked for 1 to 2 hours. Boiled with skin.
4 dried mushrooms, soaked for 20 minutes and sliced finely
1/2 cup wholemeal flour
2 green chillies, sliced finely
1 tsp turmeric powder
1 tbsp curry powder
1/2 tsp pepper
3 tbsps vegetable oil
salt to taste
8 small shallots + 1 cm ginger + 10 curry leaves, blended into paste

1. Peel banana, cut into cubes and boil in water with 1/2 tsp oil and turmeric powder.
2. Mash horsegram and banana with fork until fine.
3. Mix all ingredients except oil.
4. Knead until well-mixed. If dough is too thick, add a little water or low fat milk to get a texture suitable for shaping cutlets.
5. Divide into 10 portions. Shape the cutlet either into burger form or sylinder forn, suitable as 'finger food'.
6. Layer wok with banana leaf and a little oil. Heat up and grill cutlets. Add oil little by little until all the cutlets are cooked.

This recipe has been modified, Instead or frying, cutlets are grilled.

Serves 5