Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Mixed Nuts | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 potatoes
- 1 egg
- 250 g corn kernels
- 1 Tbsp coriander, chopped
- 1 onion
- green chilis (optional)
- 50 g mixed nuts, chopped
- 2 Tbsp tomato purée
- 20 g pomegranate seeds (fresh)
- salt and pepper to taste
- 1 g saffron
- 1 Tbsp milk to soak saffron
Directions
Soak saffron in warm milk.
boil and mash potatoes.
add egg, tomato puree, salt and pepper and saffron and knead till smooth.
now add rest of ingredients.
knead again till you feel no lumps in it. make in to a shape of small cutlets.
put a spoon of butter on an iron girdle or in a frying pan.
now shallow fry the cutlets till slightly golden.
or else bake them in a moderate oven till lightly browned.
serve with mint chutney or tomato ketchup.