Indian spiced Clonakilty Veggie Pudding cutlets
Serves: Makes 15 cutlets • Prep Time: • Cook Time:
Enjoy our new Clonakilty Veggie Pudding not just as a breakfast fry but as a replacement to various meat involved recipes. These delicious ‘Indian Spiced Cutlets’ are simply irresistible on it’s own with a condiment of choice or you can try adding it to your wraps or homemade burger’s for that perfect comfort food feeling!
400g Clonakilty Veggie Pudding
4 large potatoes (peeled and boiled)
1 cup green peas
2 scallions (finely chopped)
1 tsp groud tumeric
1 tsp ground cumin
1 tsp ground coriander powder
Salt and pepper to season
1 1/2 cup panko bread crumbs
3 tbsp of oil for frying
1. Unpack the Clonakilty Veggie Pudding and gently crumble it into a large mixing bowl. Add the boiled potatoes, green peas, all the spices and using your hands mix until well combined
2. Take a large tablespoon of the mixture in your hands and make a patty or a cutlet. Dip it in panko breadcrumbs
3. Het the oil on a non-stick pan and pan fry the cutlets on a medium heat, for about 4 to 5 mins, until nice and brown on both sides.
4. Serve right away with tomato ketchup or any condiment of your choice
A big thanks to Shilpa Razniewska for creating this delicious recipe.