Gujarati cuisine has many versions of vegetarian cutlets. The most popular are made with potato or mixed vegetables. These banana cutlets are a variation suitable for diabetics and Jain Gujaratis, who don’t eat root vegetables.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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.
• Green mango powder is also called amchur, or amchoor, available from Herbie's Spices and Indian food shops.
Photography by Alan Benson