Veg Cutlet Recipe
Veg cutlets are delicious and healthy patties made with a mix of mashed vegetables and spices. These crispy cutlets make for an excellent snack or appetizer and can be served with chutney or sauce.
Equipment
- 1 mixing bowl
- 1 potato masher
- 1 frying pan
- 1 spatula
- 1 shallow dish
- 1 knife
- 1 chopping board
Ingredients
- 2 medium potatoes Approximately 400g.
- 1 cup mixed vegetables (carrots, peas, and beans) Approximately 150g.
- 1/2 cup bread crumbs Approximately 50g.
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- to taste salt
- 2 tablespoons finely chopped coriander leaves
- 1 tablespoon oil (for frying)
- 1 tablespoon lemon juice
Instructions
- Begin by boiling the potatoes until they are soft. Peel and mash them in a mixing bowl.
- In a separate pot, boil the mixed vegetables until tender. Drain and mash them lightly.
- Combine the mashed potatoes and vegetables in the mixing bowl.
- Add cumin seeds, garam masala, red chili powder, salt, chopped coriander leaves, and lemon juice to the mixture. Mix well until all the ingredients are evenly incorporated.
- Shape the mixture into small, flat patties (cutlets) with your hands.
- Spread bread crumbs on a shallow dish. Coat each cutlet with the bread crumbs, pressing gently to ensure they stick.
- Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan.
- Fry the cutlets for about 3-4 minutes on each side or until they turn golden brown and crispy.
- Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
- Serve the crispy veg cutlets hot with green chutney or ketchup.
Notes
You can customize the cutlet mixture by adding other vegetables or spices according to your preference.
For a healthier version, you can bake the cutlets in the oven at 400°F (200°C) for about 20 minutes or until crispy, flipping halfway through.