I am not a great fan of banana flower but somehow this cutlet is one of my favourites. It tastes that good.
Banana flower – 2 cups, finely chopped in your food processer ( Please discard the outer dark layers & use only the light coloured leaves, otherwise your cutlet will turn bitter)
Cooked & mashed potato – 1 cup
Turmeric powder – a pinch
Mustard seeds – 1/2 tsp
Onion – 1 large, finely chopped
Garlic – 2 big cloves, minced
Greenchilly – 2 numbers, slit
Ginger – a small piece
Curry leaves – a few
Cilantro – 3 tbsp, chopped
Garam masala powder – 1/2 tsp
Pepper powder – 1/2 tsp
Egg – 1 small, beaten well
Bread crumbs – as needed
Oil – as needed
Cook the finely chopped banana flower adding 1/4 cup of water, 1 tsp of salt & a pinch of turmeric powder for 15-20 minutes / till done.
Heat oil & splutter the mustard seeds. Add the finely chopped onions, garlic, ginger, greenchilly & torn curry leaves. Saute till the onion mixture turns golden brown. Add the cooked banana flower & stri fry on high heat till the mixture becomes dry.
Add the mashed potato, garam masala, pepper powder & chopped cilantro. Make small lemon sized balls from the mixture. Dip each ball in the beaten egg & roll in bread crumbs. Flatten them slightly with your palm.
Heat oil & fry the cutlets on medium high heat ( otherwise the cutlets will break) till brown on both sides.
Serve hot with tomato ketchup.
You can add 1/4 cup cooked carrots to these cutlets if you like.