Vegetable Cutlets Recipe
5/5
Vegetable Cutlets are savory and crispy snacks made with a mixture of mashed potatoes, mixed vegetables, and aromatic spices. They are shaped into patties, coated in bread crumbs, and shallow fried until golden brown. Vegetable Cutlets are a popular Indian appetizer or tea-time snack that is enjoyed by people of all ages.
INGREDIENTS
- 2 large potatoes, boiled and mashed
- 1/2 cup mixed vegetables (carrots, peas, corn), boiled and finely chopped
- 1/2 cup bread crumbs
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped cilantro (coriander leaves)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Oil for shallow frying
INSTRUCTIONS
- In a mixing bowl, combine the mashed potatoes, mixed vegetables, chopped onions, cilantro, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
- Take a small portion of the mixture and shape it into a round or oval cutlet. Repeat the process with the remaining mixture.
- Roll each cutlet in bread crumbs, making sure they are coated evenly.
- Heat oil in a skillet or frying pan over medium heat.
- Place the cutlets in the hot oil and cook until they turn golden brown on one side. Flip them carefully and cook the other side until golden brown as well. Remove from the pan and drain excess oil on a paper towel.
- Serve the Vegetable Cutlets hot with ketchup or chutney of your choice.
TIPS
- You can add other finely chopped vegetables like bell peppers or beans to the mixture for additional flavor and nutrition.
- If the cutlet mixture is too soft, you can add a tablespoon or two of bread crumbs to help bind it together.
- Adjust the spices and seasonings according to your taste preference. You can make the cutlets more or less spicy by adjusting the amount of red chili powder.
- To make the cutlets healthier, you can bake them in the oven instead of frying. Place them on a greased baking sheet and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
- Serve the Vegetable Cutlets as an appetizer with mint chutney, tamarind chutney, or tomato ketchup. They can also be used as a patty in a burger or sandwich.
NUTRITION VALUE
- Calories: 150-200
- Carbohydrates: 20-25 grams
- Protein: 3-5 grams
- Fat: 5-7 grams
- Fiber: 2-3 grams
