Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, leftover keema sabji and egg yolk cutlet. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
It's of leftover hard boiled egg yolk. You need of medium sized boiled and mashed potato. Add Keema sabzi with mashed egg yolk and potato.
Leftover Keema sabji and egg yolk cutlet is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Leftover Keema sabji and egg yolk cutlet is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook leftover keema sabji and egg yolk cutlet using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Leftover Keema sabji and egg yolk cutlet:
- Make ready 1 cup leftover Keema sabji
- Take 5-6 leftover hard boiled egg yolk
- Get 1 medium sized boiled and mashed potato
- Take 1 medium sized finely chopped onion
- Make ready 4-5 tablespoons besan
- Get As per taste Salt
- Prepare As required Oil for frying
In the past, I've left the yolks sitting in my fridge as long as I could, before sheepishly tossing them all in the trash. In the Stuff I've Googled series, we find ways to use up all those pesky leftover ingredients that tend to sit in our fridge until that dreadful moment when we uncover their moldy remains from behind the yogurt and strawberry jam containers. Here's what we've covered so far Egg Curry Recipe In Hindi Storing egg yolks is as easy as tossing them in the trash.
Instructions to make Leftover Keema sabji and egg yolk cutlet:
- Add Keema sabzi with mashed egg yolk and potato. Add chopped onion, besan and salt. Mix well.
- Make small cutlets from the dough. Heat oil and shallow fry the cutlets till they are brown on both side. Remove them on kitchen towel.
- Serve hot cutlets with your choice of chutney or sauce.
If you plan to use the yolks within a couple of days, you can keep them in the fridge. Just place them in an airtight container with some cold water. The water prevents the yolks from coagulating and drying out. Egg yolks work wonders in mayonnaise, sweet buttercream or creme brulee - or just crack them into a classic carbonara. When a recipe calls for egg whites, don't discard the excess, sunshine-orange yolks: they are a magical ingredient that can transform a drab dish into something divine and.
So that’s going to wrap it up for this special food leftover keema sabji and egg yolk cutlet recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
