Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, leftover keema sabji and egg yolk cutlet. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Leftover Keema sabji and egg yolk cutlet is something which I’ve loved my whole life.
To begin with this particular 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 that.
The ingredients needed to make Leftover Keema sabji and egg yolk cutlet:
- Get 1 cup leftover Keema sabji
- Make ready 5-6 leftover hard boiled egg yolk
- Prepare 1 medium sized boiled and mashed potato
- Make ready 1 medium sized finely chopped onion
- Get 4-5 tablespoons besan
- Make ready 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 for this exceptional food leftover keema sabji and egg yolk cutlet recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
