Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, leftover keema sabji and egg yolk cutlet. It is one of my favorites food recipes. This time, I’m gonna make it a 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 foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Leftover Keema sabji and egg yolk cutlet is something that I have loved my whole life.
To get started with this particular recipe, we must 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 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
- Take 1 medium sized finely chopped onion
- Prepare 4-5 tablespoons besan
- Make ready As per taste Salt
- Take As required Oil for frying
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.
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 your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
