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.
Strictly speaking, this is not a curry, but can be served as the main course nevertheless
Hi, I absolutely love your site. I was wondering what kind of oil you use? Thanks. Laura
Hi manjula aunty,We live in dubai and we have tried many of your recipies and they turned out to be very good.Just wanted to tell you that you are doing a great job.Your recipies are very easy to make and very tasty.
All the recipies which we tried were very tasty.
Thank you.
Hi can i make these in advance and freeze them?
Muni,
You can freeze these culets for a week not for very long.
Hi,
I love this recipe very much; can I add different vegetables like cabbage etc. or mix grains/ pulses (boiled) into that mixture?
Give me your reply,
Thank You.
bonjour Manjula Aunty
i’m very happy to find you because i love indian food and i try in my french house to do your recipe but i don’t have all the spicy ..sorry for my english no good …you’re quiet when you explain on video and it’s really easy to unterstand you!thank you to give us your secret of cooking!
i miss india…
i hope to go to india nearly and maybe to meet you!
i’m not jain but vegetarian since long time and with my travels in india i can eat very very different and excellent food!
thank you
carole
Hi Manjula Aunty,
I really want to try this dish. I just have one question.. how do I make the breadcrumbs?
Please help
which is all purpose flour
Tahniyat, all purpose flour is “white flour”. It’s just plain flour.
Dear Manjula Aunty,
I love your receipes. Have made a few and they have come out really well. It will be great if you can design a weekly menu plan for all the users. This will help coz most of time i fall short of ideas and do not have the required ingredients at home. If i get a menu plan at the beginning of every week i can stock stuff and don’t have to think much on what to cook. Hope to get a positive response from your end.
Thanks
Loony
Hi Manjula Aunty,
I really want to try this dish. I just have one question.. how do I make the breadcrumbs?
I went to my local store to buy them… but they didn’t have any.
Please help.
You can make bread crumbs by tearing a piece of bread into smaller pieces, and then either use your blender or food processor to make them into finer crumbs.
Thanks Erin!
I was thinking of doing just that.. but didn’t know if oven use was required.
I’ll try your method now.