Recipe of Quick Leftover Keema sabji and egg yolk cutlet

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, leftover keema sabji and egg yolk cutlet. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Leftover Keema sabji and egg yolk cutlet is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Leftover Keema sabji and egg yolk cutlet is something which I have loved my whole life.

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

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

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

Steps 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’s going to wrap it up with this exceptional food leftover keema sabji and egg yolk cutlet recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!