Vegetable Cutlets- Mixed Vegetable Cutlets
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.
- 2 medium potatoes boiled peeled and mashed
- 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
- 2 tbsp chopped cilantro hara dhania
- 2 finely chopped green chilies
- 1 tsp chopped ginger
- 1 tsp salt
- 1 tsp mango powder amchoor
- 3 tbsp all-purpose flour plain flour. maida
- 1 cup bread crumbs
oil to fry
- Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.
- Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
- 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 at least 1 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.
- Fry a few cutlets at a time until they are golden-brown on both sides. 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. Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet. 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, and chutney.
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