Vegetable Stuffed Bread Rolls

This is my mom’s recipe. ♥

You need,

• Potato, Capsicum and Carrot – 1 medium each
• Spring onion – 1 no
• Pepper powder- 1/2 teaspoon to 1 teaspoon
• Soya Sauce – 3/4 tbsp
• ginger,garlic – 1 tbsp chopped
• Egg – 1 no
• White Bread – 4-5 slices
• Bread crumbs – to coat
• Oil – 1 tbsp + oil for shallow or deep fry
• Salt – to taste

You have to,

• Chop potato, capsicum and carrot into very small cubes.
• Finely chop spring onion
• Heat 1 tbsp oil in a pan.
• Add chopped ginger and garlic and saute for 2 min
• Add carrot and potato and mix well.
• When potato is half done, add spring onion and pepper.
• When it is cooked, add salt and soya sauce.
• Once the sauce is absorbed remove from fire and allow to cool.
• Divide the mixture in to 4-5 portions
• Take a large bowl of water, dip one slice of bread and squeeze the water, pressing with 2 palms. (It needs patience)
• Keep 1 portion of cooked vegetable in the middle of the bread and cover it with the edges and form a oval shaped ball.
• Dip these rolls in beaten egg and roll over bread crumbs.  (At this stage you can firmly hold the roll with two hands )
• Repeat the same with remaining mixture.
• Heat oil in a wok and deep fry this rolls till golden brown and drain well.

serve hot with tomato sauce or ketchup 🙂