Vegetable Cake

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   About three years ago, my husband and I dined at the Pineapple Room, a restaurant in Cheekwood Gardens (Nashville). It was here that I saw crab cakes for the first time, and ordered it with great excitement!

   Sadly, the first bit was not as exciting.  I guess I had built up my expectation to dizzying, unrealistic heights.  I can’t put it in words what I was hoping ‘crab cake’ would be, but it was more than what came on my plate.  On the flip side, it opened up my view about all kinds of cakes.  Whether it is crab, meat, vegetable or just soda or yeast cake, the chef has the liberty to dish out ingredients put together fried, baked or grilled and call it by whatever name he/she chooses.  Today’s post is one recipe like that which is familiar to most people and in everyone’s hands it takes on a different flavor and taste.  In my hometown, we call it cutlets and anywhere else it maybe known as cakes or burgers.   One thing is for sure, it's liked by both children and adults as we all like deep fried food.

   The recipe for the base can be coated with maida or eggs, and rolled in bread crumbs. It can be  deep fried or simply used inside a tortilla or roti and enjoyed.   Whichever way you choose, don’t forget to enjoy it.



Ingredients:
Potato           - 1 Huge Idaho Potato.
Bean             - 20 nos.. (about a cup when cut into tiny pieces)
Carrot           - 1 medium (about 3/4 cup when cut into pieces)
Peas              - 1/2 cup
Onions          - 1 small
Green Chilies - 6 nos
Ginger           - 1 Tspn
Garam Masala - 1/2 tspn
Canola Oil - 1 Tbspn for sauteeing
Oil - For deep frying


Method:
1. Pressure cook the potato for 1 whistle on high and then on low for one more whistle.  It takes about 20 minutes. If you don't know how to cook potato cook it the way you know but any moisture content in the end will make it difficult to form the cakes as well as moisture tends to break the cake when deep frying.  
2. Cook the peas with a little water in the microwave and drain off the water
2. Heat a tablespoon of oil and saute ginger followed with onions and green chilies.
3. Follow with green beans and taste to make sure the beans is done and then add peas and the carrot and saute for about 3 or 4 minutes
4. The sauteing should be on a medium flame and the end result should not have any water and yet vegetables should not be too fried. Add salt to taste
5. Peel the potato and mash with a fork and add the vegetables in and mix check for salt
6. Form small rounds of cakes this should make about 12.

Batter:
1. 1/2 cup of all purpose flour
2. Salt
3. About 1/2 cup of water

Method:
Add water to the flour and salt a little at a time to make a semi thick batter.  Not too runny nor too thick.  It should be more or less half cup of water a little this way or that may happen due to kind of all purpose flour etc.  Use your judgement

Heat oil for deep frying and when it has heated through (never smoking hot, that's only allowed when we are talking men ;)
dip the vegetable cakes in the batter and deep fry.

Contributor: Sunitha