Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, leftover keema sabji and egg yolk cutlet. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Leftover Keema sabji and egg yolk cutlet is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Leftover Keema sabji and egg yolk cutlet is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have leftover keema sabji and egg yolk cutlet using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Keema sabji and egg yolk cutlet:
- Prepare 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
- Prepare 4-5 tablespoons besan
- Make ready As per taste Salt
- Make ready 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.
Steps 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 it up with this special food leftover keema sabji and egg yolk cutlet recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
