Category : Vegetables
Author : 63
Hits : 3334
Date : 28/11/2002
8 Bread slicesCarrots(chopped finely) 100 gms. 2 lbs French beans(chopped finely)2-1/2 oz Potatoes1 Capsicum (chopped finely)2 Spring onions (chopped fine)1/4 tsp Chili powder1 tsp Soya sauce1/4 tsp Ajinomoto 1/2 cup Flour2 tbsp Seasame seeds1-1/2 tbsp OilOil for frying Salt and Pepper to taste
1.Boil and mash potatoes.2.Heat oil, add the chopped vegetables and ajinomoto. Saute for 4 minutes.3.Add potatoes, soya sauce, chili powder and salt. Mix well and cook for another 5 minutes.4.With a cutter or a sharp lid of a bottle, cut out small rounds of 1½ inch diameter of the bread slices.5.Put a little cooked vegetable mixture over each bread round and press in place.6.Add ¼ cup water to the flour and make a smooth paste.7.Apply a little paste over the potatoe mixture, taking care to apply the paste nicely on the edges of the potato dome. So as to join the potatoes with the bread.8.Sprinkle seasome seeds on top and press gently.9.Deep fry in hot oil. Turn sides quickly as the bread turns brown very fast.10.Serve hot with chili-garlic sauce.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich