Vegetable Cutlet is a simple, nutritious yet easy to make recipe. Combination of mixed vegetables and handful of spices with crispy coating is a great and tasty snack. I like having it just like that with ketchup and my husband usually eats it like a sandwich by placing a cutlet in-between slices of bread, as it is more filling.
Cooking time: 35 mins
½ cup peas
½ cup carrot, finely chopped
1/3 cup sweet corn
1/3 cup beetroot, finely chopped
¼ cup french beans, finely chopped
3 potatoes, medium size, boiled and peeled
1 green chilies, medium size, finely chopped
1 tsp ginger, finely chopped
1/3 cup onion, finely chopped
2 tsp oil
1 tsp coriander-cumin (dhane-jeera) powder
½ tsp Garam masala
½ tsp red chili powder (mirchi), or adjust as per spice tolerance
¼ tsp turmeric powder (haldi)
2 tbsp cilantro (coriander leaves), finely chopped
1 tsp lemon juice
¾ tsp salt, or adjust as per taste
1 tbsp cornstarch
1 tbsp all-purpose flour (maida)
½ cup breadcrumbs
Oil, for frying
1. Steam cook potatoes, peel and mash them. Keep them aside in a bowl.
2. Boil 2½ cup water in a pot on medium heat. Add peas, carrot, sweet corn, beetroot and french beans to the pot and boil for 15 mins or until veggies are cooked. Then turn off heat.
3. Pour everything into a colander/strainer and drain the excess water and keep cooked vegetables aside.
4. Heat oil in a pan on medium heat. Add chopped onion and saute for 3 mins.
5. Add finely chopped ginger and green chilies. Mix well and saute for 1 min.
6. Once the onions are completely cooked, add cooked vegetables and ¼ tsp salt to the pan. Mix everything together and saute for 3 mins.
7. Add coriander-cumin powder, garam masala, red chili powder, turmeric powder and ½ tsp salt to the pan. Mix well and saute for 1 min. Then turn off heat and let it cool.
8. Remove the mixture into a bowl, add mashed potatoes, chopped cilantro and lemon juice to it. Mix well.
9. Add breadcrumbs to the mixture and mix properly.
10. Divide the mixture into equal medium-sized portions. Form each portion in round shape ball and flatten it to form thick patties . Keep them aside.
1. Take cornflour and all-purpose flour in a plate. Add 4 tbsp water to the plate and mix everything together.
2. In another plate, take 1/4 cup breadcrumbs.
3. Dip each cutlet in the flour mixture and properly coat on all sides. Then place it in the breadcrumbs plate and completely coat the pattie on all sides. Repeat the process with all the patties.
4. Heat a frying pan on medium heat. Drizzle oil over it. Place cutlets on the pan and drizzle more oil over it. Fry until the bottom turns golden brown.
5. Then flip each cutlet and fry until the other side turns golden brown and crispy too.
6. Once the cutlets are ready, remove them on a towel lined plate to absorb excess oil.
spoonful O’ tips
1. The vegetables can be steam cooked in pressure cooker instead of boiling in a pot.
2. Instead of throwing (draining) excess water, it can be drained into a vessel to store for later use as vegetable stock.
3. The patties can also be deep-fried instead of shallow frying
4. Different shapes of cutlet can be made by using cutlet molds.