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Vegetable Cutlets

Vegetable Cutlets

Lakshmi Thiru
Indulge in the tempting Indian vegetable cutlets, a crispy delight filled with veggies and spices. Just mix, shape, coat, and fry! Enjoy with sweet sauce or chutney.
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Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 15 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine Indian
Servings 15 cutlets

Ingredients
  

  • 3 Russet Potatoes (medium sized) boiled, peeled and mashed well
  • 1/2 cup Carrots grated
  • 1/4 cup Green peas boiled & mashed with the potatoes
  • 1/4 cup Green pepper finely chopped
  • 1 Red Onion (medium sized) finely chopped
  • 2 Green Chilies finely chopped
  • 1 inch Ginger finely chopped
  • 1 tbsp Lemon Juice
  • 1/4 cup Coriander (Cilantro) finely chopped
  • 1/4 tsp Turmeric powder
  • 1 tsp Kashmiri Chili Powder
  • 3/4 tsp Jeera powder (Cumin)
  • 1/4 tsp Garam masala
  • 1/4 cup Bread crumbs to bind
  • Salt to taste

Breading

  • 1 tsp Cornflour (or Cornstarch)
  • 3 tbsp Water
  • 1/2 cup Bread Crumbs
  • Make a slurry with cornflour and water in a bowl by mixing it together till the cornflour is completely dissolved. Keep the bread crumbs in the other bowl

Instructions
 

  • Mash potatoes and green peas together first.
  • Then add all the other ingredients in the first box together and mix it well using your hands. Taste it and add some more spice, salt if needed.
  • Make small sized balls of the cutlet mixture. Gently press each ball into a patty. You can make whichever shape and size you wish. I used a cookie cutter to make heart shaped cutlets for Valentine’s Day.
  • Dip each cutlet into the cornflour slurry and coat it with breadcrumbs. Keep these rolled cutlets in the refrigerator for about 15 minutes before deep frying.
  • Heat the oil in a flat bottomed kadai and gently drop the cutlets. Flip them so they turn golden brown in color on both sides.
  • Hot vegetable cutlets are ready to be served with hot and sweet sauce or green chutney.

Tips

  • Use one hand to dip cutlets in the slurry and the other hand to coat the cutlet with breadcrumbs. This way you can avoid getting lumps of breadcrumbs.
  • Can add chopped cashew nuts (2 tbsp), it gives a good crunch and flavor to it.
  • This can be used as a burger patty for kids lunch boxes the next day.