Vegetable Cutlet

Vegetable cutlet is one easy yet healthy dish, perfect for an after school snack or for parties. You can also use it as a patty for veg burgers. A perfect treat for the monsoons, when served hot with mint chuttney or ketchup. A smart way to feed vegetables to fussy and choosy kids. Beetroot is a big no for my twins, Harini and Hamsini. But they don’t even get to know that they are eating beetroot in every bite of this cutlet 😁. The brownish color of this cutlet is due to the beetroot.

 This veggies filled cutlet tastes yummier when deep fried, but to stay on the healthy track I have just shallow fried it on the tawa. You can consider deep frying for parties. Enjoy a guilt free snack, vegetable cutlet! 

Preparation time : 15 mins |Cooking time :20 mins
Course: starter | Cuisine : Indian

Ingredients:

Carrot- 2( medium)

Beans- 4 to 5 in number

Beetroot - 1 (big)

Green peas- a handful

Potatoes-3( small)

Onion- 1 (big)

Bread slices-4

Coriander leaves - 1 tblsp

Turmeric powder- 1/4 tsp

Chilly powder-1 and 1/2 tsp

Coriander powder-1 tsp

Garam masala-1/2 tsp

Salt – to taste

Oil- 2 tblsp+  1 ½ tsp

Method:

1.       Clean and cut all the veggies (except potato) into small pieces. Cut the potatoes into halves. Place the veggies and potatoes in two different vessels and cook them in a cooker for two whistles. Leave it to cool. Mash the boiled potatoes and keep ready

2.       Dry roast four slices of bread on a tawa until it crisp. Grind it into slightly coarse powder in a mixer.

3.       Pour oil in a kadai and  add onion. Fry well. Add the cooked veggies( carrot, beans, beetroot and peas).  Mash it well and mix with the onion.

4.       Then add the mashed potatoes and mix it well with the other veggies.

5.       Add chilly powder, coriander powder, garam masala powder  and salt . Fry until the raw smell leaves.

6.       Add coriander leaves and a tblsp of the bread crumbs. Mix well and switch off the flame. Let it cool.

7.       Make small patties with the vegetable masala. Roll them over the leftover bread crumbs.

8.       Heat oil in a pan. When it becomes hot add the patties  and fry . once its cooked on one side flip it over and cook the other side too.

9.        Your crispy veg cutlets are ready to serve.

Notes:

·         Make sure to fry the vegetables well in the kadai so that there is no extra moisture in them. Or else making patties becomes quite difficult. That is the reason we are adding a tblsp of bread crumbs, while frying veggies.

·         Increase the quantity of chilie powder if you prefer spicy cutlets. You can also add finely cut green chilies while frying the veggies. It adds to the spice level and also gives a nice flavor.

·         These cutlets can be used as patties for veg burgers.

·         Usually we dip the patties in maida paste before rolling them in bread crumbs. Here in this recipe I have avoided that step and still the cutlets turned out to be crispy and tasty.

Step by step pictures

keep veggies and potatoes 

in two different vessels

and cook for two whistles in cooker.

dry roast four bread slices on tawa.

grind the bread slices into powder.

peel out the potato skin

 and mash and keep ready.

pour around 1 and 1/2 tsp oil in a kadai.

add onions and fry well.

add the cooked veggies and mash well .

add the mashed potatoes and mix well.

add chilly powder, coriander powder, 

garam masala and salt.

fry until raw smell leaves.

add coriander leaves and mix.

add a tblsp of bread crumbs and mix well.

make patties with the vegetable masala.

 roll them in bread crumbs.

heat oil in a pan and fry the patties.

flip them over and fry the other side too.