Vegetable Cutlets

admin, April 3, 2015

Serving Size of Vegetable Cutlets: 10 to 12 Cutlets

Ingredients for Vegetable Cutlets:

  1. 3 potatoes, boiled, peeled and mashed
  2. 1 carrot , peeled and grated
  3. 1/4 cup homemade paneer or cottage cheese, crumbled
  4. 1 capsicum, de-seeded and finely chopped
  5. 2 tablespoon peas, steamed
  6. 1 large onion, finely chopped
  7. 5-6 pods of garlic, finely chopped
  8. 1/2 inch piece ginger, grated
  9. 1 teaspoon garam masala powder
  10. 1 teaspoon coriander powder
  11. 1/2 teaspoon red chilli powder
  12. 1/2 cup shredded cheese
  13. 1 teaspoon white vinegar
  14. 2-3 green chillies, finely chopped
  15. a small bunch of coriander leaves finely chopped
  16. salt to taste
  17. 1 egg, beaten
  18. 1/4 cup bread crumbs
  19. oil for shallow frying


Directions for Vegetable Cutlets:

  1. To begin take the mashed potato in a large bowl. Add in the carrots, capsicum, paneer, onion, garlic, ginger into the mashed potatoes. Mash all the ingredients well using a food processor, your hands or a potato masher until all the ingredients have come together and mashed well. There will be a subtle coarseness in the mixture, allow that to be as it adds to the texture.  
  1. Add in the remaining ingredients except the oil and mix well. Check for salt and spice levels and adjust to suit your taste. You can add more or less of the chillies if you find the recipe too spicy.  
  1. Shape this mixture into small lemon size balls and flatten them a little between your palms. Dip these flat cutlets in the beaten egg and then followed by the bread crumbs. 
  1. Preheat a skillet on medium heat; place the cutlets a few at a time on the skillet, drizzle oil on them and roast them on medium heat until they are crisp and browned on both sides. Continue the same process with the remaining cutlets. 
  1. Serve the delicious spicy hot Mixed Vegetabels Cutlets along with chutney or a yogurt dip.



Tips for Vegetable Cutlets:

  1. Although only a few varieties of vegetables have been used in this recipe, you can add others such as sweet corn, beetroot or even spring onions to vary the taste. Avoid vegetables that might make the cutlets soggy. Egg that is used to dip the cutlet before frying is optional. Only using the bread crumbs will suffice.
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