Thai-Nana cutlets | How to make Thai-Nana cutlets

2 reviews
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ByShrruti Mukundan
Created on 22nd Mar 2017
  • Thai-Nana cutlets, How to make Thai-Nana cutlets
Thai-Nana cutletsby Shrruti Mukundan
  • Thai-Nana cutlets | How to make Thai-Nana cutlets (2 likes)

  • 2 reviews
    Rate It!
  • By Shrruti Mukundan
    Created on 22nd Mar 2017

About Thai-Nana cutlets

Mashed and boiled raw bananas rice. Flavoured with red thai curry paste and stuffed with cashew nut and pepper crumb.

Thai-Nana cutlets, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shrruti Mukundan. Thai-Nana cutlets is a dish which demands no explanations, it's a whole world of flavour in itself. Thai-Nana cutlets is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Thai-Nana cutlets by Shrruti Mukundan is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Thai-Nana cutlets.

  • Prep Time30mins
  • Cook Time20mins
  • Serves3People
Thai-Nana cutlets

Ingredients to make Thai-Nana cutlets

  • For the Thai paste
  • 1 inch lemon grass
  • I inch galangal.
  • 1-2 red bird eye chili
  • 1/2 leaf kafir lime
  • A tsp of fresh coconut
  • Covering
  • 1/2 cup Cooked Rice
  • 3 green bananas
  • Panko bread crumbs
  • STUFFING
  • 1/2 cup cashewnut
  • Few black pepper seeds

How to make Thai-Nana cutlets

  1. Boil bananas and cook the rice
  2. Make the Thai curry paste, using the mentioned ingredients. Blitz the cashew nuts and pepper corn together.
  3. Mash the banana and rice together adding the Thai curry paste to it. Please taste at this stage to test that the paste shouldn't taste too strong. It should impart a light red colour and should be fragrant and aromatic.
  4. Grease your palms and shape the banana and rice mash into a tikki and fill it with the cashew mixture.
  5. Roll the prepared Cutlet in panko breadcrumbs.
  6. Shallow fry on both sides till Brown and crispy.
  7. Serve with green chutney or sauce.
My Tip: The banana has a tendency to dry out quickly. Ensure to keep it moist by working quickly to stuff it.

Reviews for Thai-Nana cutlets (2)

Isha Prasad4 months ago
nice one
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BetterButter Editorial5 months ago
Hi Shrruti! Kindly share the steps to prepare this dish in separate lines so that it is easy to read and follow. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe, mention the recipe steps in different points and click on submit. Please do the same at the earliest. Thanks! Thanks.
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