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.
Auntyji,
I tried this recipe but it came out soft and absorbed alot of oil.
For the vegetables, can we use frozen vegetables, do I need to boil them?
Thanks,
K
K. Murti,
If mixture is too soft that will absorb extra oil and cutlets will be soft. You can use frozen vegetables but make sure after you though the vegetables squeeze out the extra water.
Hi manjula aunty
thank you for all the wonderful recipes. I would like to know if you can freeze the cutlets after putting the crumbs and then fry as needed?
hi
mam i just want to confirm
about the bread crumbs
Hello Ma’m,
Amazing and simple recipe.
I jut tweaked a llittle by using cumin poder (roated jeera) instead of cumin and lemon juice instead of mango powder.
My husband loved it.
Thanks.
Hi Manjula,
I enjoy learning new recipes from your site. The presentation is good and inspires me to try out new dishes. Thanks.
I am looking for the recipe, “Ragda Pattice” but I could not find it here. So could you show me how to make this dish.
I will truly appreciate if you could help me out with the above request.
Thank you once again.
Love,
Angelite.
Good morning, Manjula. Just wanted you to know that I made this for my friend last night, along with channa masala, and she was very pleased, as was her husband. We used the basen flour and it worked wonderfully. Thanks, again.
Hello, dear Manjula.
I would like to make these for a friend who has an allergy to gluten. Would I be able to substitute besan flour for the wheat flour?
Valerie,
Basen is gluten free.
Thank you, Manjula.
Besan is made from chickpeas. Calling is “flour” is a little misleading because it could imply there is wheat in it, but besan is safe AND very versatile for baking and cooking. You can use it as a thickening agent instead of wheat flour and there are many Indian dishes that use it.
Hi, Jaya. I have used besan flour before and like it very much. As my friend is gluten intolerant, I thought to use it, but was worried that it might affect the flavour/texture of the recipe. I call it flour as that is what it is called here. Thank you for your comment.
hello manjulaji..
i have become a good cook jus bcoz of ur recipes..
i love love love d way u cook n teach.. reminds me of my mom
can u plz tell me wat kind of potatoes to use for cutlets batata vadas etc.. i hav noticed sum potatoes dnt bind very well n break apart while sum stick well for frying.. plz help me..
aunty i tried the cutlet.itz very tasty …
one doubt mam shall i add crushed cornflakes along with bread crumbs……
it make so cripsy na?
raji,
Try adding couple of teaspoons of sooji [semolina flour] or rice flour.It will make them super crisp! These two will work better than cornflakes in my opinion.
Tanvi
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