Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, leftover keema sabji and egg yolk cutlet. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Leftover Keema sabji and egg yolk cutlet is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Leftover Keema sabji and egg yolk cutlet is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook leftover keema sabji and egg yolk cutlet using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Leftover Keema sabji and egg yolk cutlet:
- Take 1 cup leftover Keema sabji
- Take 5-6 leftover hard boiled egg yolk
- Prepare 1 medium sized boiled and mashed potato
- Prepare 1 medium sized finely chopped onion
- Get 4-5 tablespoons besan
- Get As per taste Salt
- Get 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 is going to wrap this up with this exceptional food leftover keema sabji and egg yolk cutlet recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
