Leftover Keema sabji and egg yolk cutlet - 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? In this recipe I am telling you to how to make the cutlets with left over kale chane.

There really isn’t a more versatile ingredient to always have available within the refrigerator than eggs. Eggs assist us begin our days off right and provides our baked goods moisture and structure. They’re also cheap, full of protein, and a lifesaver at dinner when you could throw a fast meal together. Here's Tasty Leftover Keema sabji and egg yolk cutlet Recipes.

If a dish calls for separating eggs, don't throw one half away. Welcome to the latest edition of "Waste Not," a series dedicated to reducing food waste in the kitchen. You can find older posts in this series for Egg yolks are basically liquid gold, perfect for thickening a sauce, puffing a pastry, or amping up pasta's creaminess. You can cook Leftover Keema sabji and egg yolk cutlet using 7 ingredients and 3 steps.

Leftover Keema sabji and egg yolk cutlet Ingredients

You need 1 cup of leftover Keema sabji.
Prepare 5-6 of leftover hard boiled egg yolk.
You need 1 of medium sized boiled and mashed potato.
You need 1 of medium sized finely chopped onion.
Prepare 4-5 tablespoons of besan.
Prepare As per taste of Salt.
You need As required of Oil for frying.

Use leftover egg yolks in Make the most of your leftover egg yolks with this old-fashioned mayo. "It turns out perfectly if you blend all ingredients a bit before very slowly adding in. Egg yolks thicken when they are frozen, taking on a gelatinous quality. Refrigerate leftover egg whites in a covered container for up to four days. Store leftover yolks in water in a covered container in the refrigerator and use them in a day or two.

Leftover Keema sabji and egg yolk cutlet instructions

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

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Easy Leftover Keema sabji and egg yolk cutlet Recipes - Storing egg yolks is as easy as tossing them in the trash. If you plan to use the yolks within a couple of days, you can keep them in the fridge. Just place them in an airtight container with some cold water. The water prevents the yolks from coagulating and drying out. Given we gave so much attention to leftover egg whites we felt it only fair to give the yolk some equal time.

I believe you can make great and tasty Leftover Keema sabji and egg yolk cutlet recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!