why make this recipe
Veg cutlets are a delicious snack or appetizer that is loved by many. They are not only tasty but also packed with vegetables, making them a healthy option. This recipe is perfect for using up leftover vegetables and can be customized to suit your taste. Plus, they are easy to make and can be enjoyed by kids and adults alike.
how to make Veg Cutlet
Ingredients :
- 2 cups potatoes (peel & cube to ¾ inch (2 large) (or sweet potatoes))
- ½ cup green peas (frozen or fresh)
- 1 cup carrot (diced (1 large))
- ½ cup beans (chopped (6 to 8))
- 3 tablespoon coriander leaves (or cilantro finely chopped)
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger grated (or paste)
- 1 to 2 green chilies (finely chopped (skip for kids))
- ½ to ¾ teaspoon garam masala
- 6 tablespoon bread crumbs (or ½ cup thick poha powdered or roasted besan)
- 4 tablespoons oil (or as needed)
- 2 tablespoon besan (or gram flour or rice flour or corn flour)
- ½ cup bread crumbs (or powdered poha for the crust)
Directions :
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Preparation for Cutlet: Start by boiling the potatoes. Once cooked, mash them well in a bowl. Cook the peas, carrots, and beans until soft. Drain excess water and add these vegetables to the mashed potatoes.
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How to make Veg Cutlet: Add chopped coriander leaves, salt, grated ginger, green chilies, and garam masala to the vegetable mixture. Mix everything well until combined. Gradually add bread crumbs to the mixture, forming a dough-like consistency. Shape this mixture into small patties or cutlets.
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Frying Veg Cutlet: Heat oil in a pan over medium heat. Roll each cutlet in besan and then coat with the remaining bread crumbs for extra crunch. Fry the cutlets in hot oil until golden brown on both sides. Remove them and place them on a paper towel to absorb extra oil.
how to serve Veg Cutlet
Veg cutlets can be served hot with green chutney, ketchup, or yogurt dip. They make a great snack for tea time or a delicious appetizer for parties. You can also serve them as a side dish with roti or bread.
how to store Veg Cutlet
To store, let the cutlets cool completely. Place them in an airtight container and refrigerate. They can be kept for 2-3 days in the fridge. For longer storage, you can freeze them. Just make sure to place them in a single layer on a tray, freeze until solid, and then transfer them to a zip-lock bag.
tips to make Veg Cutlet
- Ensure the potatoes are well-mashed to avoid lumps in the cutlet mixture.
- You can add other vegetables like bell peppers or corn for extra flavor.
- If the mixture feels too wet, add more bread crumbs to help it bind.
- Fry the cutlets on medium heat to avoid burning them before they cook inside.
variation
You can make sweet potato cutlets by replacing regular potatoes with sweet potatoes. This adds a different flavor and sweetness to the cutlet.
FAQs
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Can I bake Veg Cutlets instead of frying them?
Yes, you can bake them. Preheat your oven to 400°F (200°C), arrange the cutlets on a baking tray, and bake for about 20-25 minutes or until golden brown, flipping halfway through. -
Can I use other vegetables?
Absolutely! You can customize the recipe by adding vegetables like spinach, zucchini, or even cooked lentils for variation. -
How can I make them spicier?
You can add more green chilies or include some red chili powder for extra spice in the mixture. Adjust according to your taste preference.
Veg Cutlet
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and healthy veg cutlets made from a mix of flavorful vegetables, perfect as a snack or appetizer.
Ingredients
- 2 cups potatoes (peeled & cubed, about 2 large)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot (diced, 1 large)
- ½ cup beans (chopped, about 6 to 8)
- 3 tablespoons coriander leaves (finely chopped)
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger (grated or paste)
- 1 to 2 green chilies (finely chopped, skip for kids)
- ½ to ¾ teaspoon garam masala
- 6 tablespoons bread crumbs (or ½ cup thick poha powdered or roasted besan)
- 4 tablespoons oil (or as needed)
- 2 tablespoons besan (or gram flour or rice flour or corn flour)
- ½ cup bread crumbs (or powdered poha for the crust)
Instructions
- Start by boiling the potatoes. Once cooked, mash them well in a bowl.
- Cook the peas, carrots, and beans until soft. Drain excess water and add these vegetables to the mashed potatoes.
- Add chopped coriander leaves, salt, grated ginger, green chilies, and garam masala to the vegetable mixture. Mix everything well until combined.
- Gradually add bread crumbs to the mixture, forming a dough-like consistency. Shape this mixture into small patties or cutlets.
- Heat oil in a pan over medium heat. Roll each cutlet in besan and then coat with the remaining bread crumbs for extra crunch.
- Fry the cutlets in hot oil until golden brown on both sides. Remove them and place on a paper towel to absorb extra oil.
Notes
Ensure potatoes are well-mashed to avoid lumps. You can customize with other vegetables like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
