Hot and spicy cutlets are my favorite on cold days. They tickle the palate, elevate my mood and are immensely popular with my family and friends.
I usually only use potatoes to make cutlets, but this time I added some of the heirloom cushaw that are growing abundantly in my backyard as well. The results were delicious. Everyone took more than two helpings and they all wanted to know my recipe.
- 1 medium-sized cushaw (or butternut squash)
- 2-3 medium-sized potatoes
- 1/2 cup cilantro
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- pinch of asafetida
- 1 cup rice flour
- Wash and cut cushaw and potato into large pieces. Cook until soft and drain water. (You can use this to make vegetable stock.)
- Add everything else except the rice flour and mash the vegetables using a wire whisk. Add rice flour and mix well.
- Shape the dough into rounds and cook on a nonstick pan. You can spray a little olive oil if you want to.
- Turn the cutlets over and cook until they are golden brown on both sides. This is a delicious snack that can be enjoyed straight or with ketchup. It's gluten-free and grease-free!