Cheese Veg Fingers, uummm! Doesn’t it sound yummy?? Undeniably, it does!! So our next recipe is lovely crisp Cheesy Vegetable Fingers. Butter tossed vegetable coalesced with cheese & potato base and then coated with crisp cornflakes is just irresistible. They form fantastic finger food for kids for their party appetizer, outdoor picnics, and even lunch boxes. These yummy Cheesy veg fingers can be made and easily stored in a freezer for 3 months. Spiciness can be adjusted as per your taste depending upon whether it’s made for kids or for yourself.
Veg Cheese Fingers
Winters are nearing and that’s when you seriously crave for some hot soups or hot crisp munchies to go along with your hot ginger or masala tea or coffee, Cheesy veg fingers does marvels like yummy crisp hari matar ke pakode or vegetable and Paneer bread pakoras, Veg Cutlets, Makai Paneer Pakodas or Chinese style chicken bread rolls does.
This is the time when you can make and freeze it in mass, just fry them as & when required. Now, that makes your work so easy. “I know, I know, making in bulk will be a little time consuming, but the end product will be dazing, isn’t it?” 🙂
So, let’s go through on the details for making and storing scrummy Cheese Veg Fingers.
Ingredients:-
600 grams, potatoes, boiled and grated/mashed
100 grams, cheddar cheese, grated
100 grams, Mozzarella cheese, grated
½ cup, bread crumbs
2 tablespoons, corn flour
Chili flakes as required
Finely chopped green chilies as required (Optional)
1 teaspoon, dried oregano
1 teaspoon, dried basil
¾ cup, corn, blanched & pulsed to a coarse paste (Please make sure they are drained well after blanching)
½ cup, green peas
¾ cup, cabbage, finely chopped
½ cup, carrot, finely chopped or grated
¼ cup, capsicum, finely chopped
½ tablespoon, garlic, finely chopped
2 tablespoons, butter
Salt and pepper to taste
Oil for deep frying
For Coating:
All-purpose flour slurry (creamy consistency) seasoned with little salt and pepper as required
Corn flakes, coarsely crushed as required
Veg Cheese Fingers
Method:-
In a pan, melt butter. Add garlic and fry on low flame until the butter is aromatic and garlic is cooked.
Add green peas, cabbage and carrots. Saute on high heat for 2 to 3 minutes. Make sure no water is left behind that’s released from cabbage. Mixture should be dry.
Add capsicum and saute for another minute. Take it off the heat and cool.
In a large bowl, add sautéed vegetables, corn paste and all the remaining ingredients. Mix very well.
Take a small amount of the mixture in your palm and roll it to a shape of a finger depending upon the size you prefer.
Repeat the same for all of the mixture.
Coat each veggie finger well with flour slurry and then coat it with crushed corn flakes. Once again, coat it with flour slurry and second coat of crushed corn flakes.
Place all the coated fingers or a tray or a plate ensuring they don’t stick to each other. Freeze it for 45 minutes.
Now heat enough oil in a kadhai or deep bottom pan. Once the oil is hot gently slide the veggie fingers and fry them well on a medium high heat until golden and crisp. Take them out and drain them on absorbent paper or kitchen towel.
Cheesy veg fingers are ready to be served.
Cheese Veg Fingers Recipe
Ingredients
- 600 grams Potatoes boiled and grated/mashed
- 100 grams Cheddar Cheese grated
- 100 grams Mozzarella Cheese grated
- ½ cup Breadcrumbs
- 2 tablespoons Corn Flour
- Chili flakes as required
- Finely chopped green chilies as required Optional
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ¾ cup Corn blanched & pulsed to a coarse paste (Please make sure they are drained well after blanching)
- ½ cup Green Peas
- ¾ cup Cabbage finely chopped
- ½ cup Carrot finely chopped or grated
- ¼ cup Capsicum finely chopped
- ½ tablespoon Garlic finely chopped
- 2 tablespoons Butter
- Salt and pepper to taste
- Oil for deep frying
For Coating:
- All-purpose flour slurry creamy consistency seasoned with little salt and pepper as required
- Corn flakes coarsely crushed as required
Instructions
- In a pan, melt butter. Add garlic and fry on low flame until the butter is aromatic and garlic is cooked.
- Add green peas, cabbage and carrots. Saute on high heat for 2 to 3 minutes. Make sure no water is left behind that’s released from cabbage. Mixture should be dry.
- Add capsicum and saute for another minute. Take it off the heat and cool.
- In a large bowl, add sautéed vegetables, corn paste and all the remaining ingredients. Mix very well.
- Take a small amount of the mixture in your palm and roll it to a shape of a finger depending upon the size you prefer.
- Repeat the same for all of the mixture.
- Coat each veggie finger well with flour slurry and then coat it with crushed corn flakes. Once again, coat it with flour slurry and second coat of crushed corn flakes.
- Place all the coated fingers or a tray or a plate ensuring they don’t stick to each other. Freeze it for 45 minutes.
- Now heat enough oil in a kadhai or deep bottom pan. Once the oil is hot gently slide the veggie fingers and fry them well on a medium high heat until golden and crisp. Take them out and drain them on absorbent paper or kitchen towel.
- Cheesy veg fingers are ready to be served.
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