Vegetable Cutlets
November 16th, 2007 filed under Appetizers, Vegan
Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
Recipe makes 10.
Ingredients:
- 2 medium potatoes
- 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
- 2 tablespoons chopped cilantro (green coriander)
- 2 finely chopped green chilies (adjust to your taste)
- 1 teaspoon chopped ginger
- 1 teaspoon salt (adjust to your taste)
- 1 teaspoon mango powder
- 3 tablespoon All Purpose flour (plain flour or maida)
- 1 cup breadcrumbs
- Oil to fry
Method:
- Boiled the potatoes until they are tender.
- Once cooked, drain the water and let the potatoes cool down.
- Peel the skin off and mash the potatoes.
- Steam the chopped mixed vegetables.
- Make sure to squeeze the vegetables to take the excess water out and Pat dry.
- Mix all the ingredients togather; adjust salt and pepper to your taste.
- Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
- With oiled hands, divide the mixture into 10 equal parts.
- Shape into flat round patties about 1/2 inch thick.
- Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
- Heat the oil on medium high heat in a frying pan.
- Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
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Fry a few cutlets at a time until they are golden-brown on both sides.
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Repeat this until all the cutlets are done. Serve hot.
Tips:
- If the oil is not hot enough, the patties will break.
- If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
- You can always change the shape of the cutlets to your desired shape.
Serving suggestions:
- Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
- Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.
I must tell you, I followed your recipe for the first time and Me and my friends whom I shared with all commented positively.
I will continue to try your recipes and enjoy so much.
I think you have given me the tools after so many years to compete with my wife’s cooking for the last 25+ years!!!!!.I work abroad so i can try many recipes now.
Keep up your good work of teaching and passing on your knowledge Manjula – May god bless you. I am ONLY 62 years Now…
Namaste Aunty, how are you doing? hope good
i just wanted to say that i tried to make some veg cutlets today and i followed all your instructions correctly, the oil was hot enough, but still my patties broke, i dont why it happened, but any how it still tasted good.
Thanks for uploading delicious recipes, i am really a great fan of yours.
Hello my friend I tried for the first time too, to hold the cutlet before frying , I coated with bread crumps and left in the freezer compartment for 10-15 mins , which holds the potatoes and the crmps firmly, then take it out and fry it when the oil is hot. Please let me know.. it definitely it will work.
Good Luck
Please addthe following to your mixture and feel the diffrence:
i Few drops of lemon juice.
ii Few drops of soya sauce
I think your suggestion is cool, when i tried fir the first time i felt it needed some tangy tast. I will follow your advice next to make it more enjoyable.
wat substitute can i use instead od mango powder??
plz reply
Thank you..
Manju,
Few drops of lemon juice.
hello unty , what is the meaning of breadcrumbs.
Shashi,
Breadcrumbs is nothing but crumbs of bread or bread ground in to crumbs. Just use bread slices and toast them a bit in a toaster, let them cool and then grind them to a coarse mixture. This is breadcrumbs. A slightly stale bread can also be ground with herbs and spices to make seasoned breadcrumbs. (this is just a way to add all purpose flour to your mix to bind the mixture, since bread is made of all purpose flour) Hope this helps.
Hi..
I want to know clear idea about Breadcrumbs..
Can you tell me pls.