Air fryer recipe · Snacks
Mochar Banana-Blossom Cutlet
Finely cooked banana blossom and coconut shaped into rustic cutlets with a golden air-crisped jacket.
- 35 minTotal time
- 190°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 50kcal
- 0.9 gprotein
- 6.9 gcarbs
- 2.5 gfat
- 1.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cleaned banana blossom (mocha), chopped2 cups
- Grated coconut1/3 cup
- Mashed potato3/4 cup
- Ginger and green chilli, minced1 tbsp
- Bengali garam masala1 tsp
- Egg and breadcrumbsfor coating
Method
Boil the mocha
Boil the chopped banana blossom with a pinch of turmeric and salt until soft, then drain and press out every bit of water in a sieve. Wet mocha makes the cutlets fall apart in the basket, so squeezing it dry now is what holds them together.
Cook the filling
Saute the minced ginger and chilli for a minute, then add the mocha, grated coconut and Bengali garam masala. Dry-cook on medium heat, stirring often so nothing catches at the base, until the mix is fragrant and no water is left.
Bind and shape
Mash in the boiled potato while the mix is still warm so it binds into a smooth, firm dough. Warm potato mashes cleaner and grips the filling, then pat the dough into flat round or oval cutlets about one centimetre thick.
Coat the cutlets
Dip each cutlet in beaten egg, then roll it fully in breadcrumbs, pressing gently so the crumbs stick on every side. Chill the coated cutlets for ten minutes so the crust sets and does not slide off in the hot basket.
Air-fry until crisp
Spray the cutlets lightly with oil and lay them in a single layer so hot air reaches each one. Air-fry at 190C for 14 min, turning once, until the shell is evenly golden, crunchy, and hot right through the centre.
