Simple Way to Prepare Speedy Leftover Keema sabji and egg yolk cutlet

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, leftover keema sabji and egg yolk cutlet. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Leftover Keema sabji and egg yolk cutlet is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Leftover Keema sabji and egg yolk cutlet is something that I’ve loved my whole life. They’re fine and they look wonderful.

Twenty plus delicious ways to put those leftover egg yolks to good use to make pudding, ice cream, and more. Or did someone in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks? Egg yolks may be too heavy for some recipes, but their velvety rich taste and texture are perfect for these. 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.

To begin with this recipe, we have to prepare a few components. You can have leftover keema sabji and egg yolk cutlet using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Leftover Keema sabji and egg yolk cutlet:

1. Make ready 1 cup leftover Keema sabji
2. Prepare 5-6 leftover hard boiled egg yolk
3. Get 1 medium sized boiled and mashed potato
4. Prepare 1 medium sized finely chopped onion
5. Make ready 4-5 tablespoons besan
6. Take As per taste Salt
7. Prepare As required Oil for frying

If you make a lot of egg white scrambles or omelettes, you may find yourself tossing yolks often. Put them to good use instead with these recipes. Pakistani Keema cutlet (soft and juicy Bohra style). An easy recipe for deliciously soft cutlets.

Instructions to make Leftover Keema sabji and egg yolk cutlet:

1. Add Keema sabzi with mashed egg yolk and potato. Add chopped onion, besan and salt. Mix well.
2. 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.
3. Serve hot cutlets with your choice of chutney or sauce.

Pakistani Keema cutlet (soft and juicy Bohra style). An easy recipe for deliciously soft cutlets. The spices are moderate and you may add more chillies or chat masala for spicier kabab. Oil tends to get foamy while frying cutlets so separate beating of egg yolk and white helps overcome this problem. See more ideas about egg yolk recipes, recipes, leftover egg yolks.

So that is going to wrap it up with this special food leftover keema sabji and egg yolk cutlet recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!