Banana cutlets

Ingredients

• 2 medium unripe green bananas, unpeeled
• ¾ cup water
• 2 tbsp plain flour
• ½ cup breadcrumbs
• 1 tsp ground cumin
• 1 tsp chilli powder
• ¾ cup roasted crushed peanuts
• 1 tsp raw mango powder (see Note)
• ½ tsp or lemon juice
• 2 tbsp chopped coriander
• salt, to taste
• oil, to shallow fry
• mint chutney or green chutney, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Place the bananas in a saucepan, add water and cook for 30 minutes, covered, until just tender when tested with a knife.

Once cooked, set aside to cool. Drain and remove from pan, then peel and mash the banana.

In a mixing bowl, combine the bananas, coriander leaves and remaining spices, mixing well. Add 1 tbsp plain flour and 1 tbsp breadcrumbs, mix. Divide the mixture into 8 portions and roll into balls or heart-shaped cutlets. Sprinkle remaining flour on the cutlets and roll in the breadcrumbs. Set aside.

Heat 1 tbsp oil in a large frying pan, add half the cutlets and cook for 3 minutes or until golden. Add another 1 tbsp of oil to the pan and flip them over. Cook for about 3 minutes or until golden on the other side. Repeat with remaining oil and cutlets.

Serve with mint chutney or any other green chutney.

Note

• Green mango powder is also called amchur, or amchoor, available from Herbie's Spices and Indian food shops.

Photography by Alan Benson