Vegetable Cutlets

Why Make This Recipe

Vegetable cutlets are a delightful snack that combines various veggies into a crispy, satisfying treat. They are perfect as appetizers or as a light meal and are loved by kids and adults alike. Not only are they tasty, but they are also a great way to use up leftover vegetables. Making vegetable cutlets is an easy and enjoyable cooking experience, and you can customize them with your preferred ingredients.

How to Make Vegetable Cutlet

Ingredients:

• 2 cups potatoes (peeled & cubed to ¾ inch (2 large) or sweet potatoes)
• ½ cup green peas (frozen or fresh)
• 1 cup carrot (diced (1 large))
• ½ cup beans (chopped (6 to 8))
• 3 tablespoon coriander leaves (or cilantro, finely chopped)
• ½ teaspoon salt (adjust to taste)
• ¾ teaspoon ginger (grated or paste)
• 1 to 2 green chilies (finely chopped, skip for kids)
• ½ to ¾ teaspoon garam masala
• 6 tablespoon bread crumbs (or ½ cup thick poha powdered or roasted besan)
• 4 tablespoons oil (or as needed)
• 2 tablespoon besan (or gram flour, rice flour, or corn flour)
• ½ cup bread crumbs (or powdered poha for the crust)

Directions:

1. Preparation for Cutlet: Begin by boiling the potatoes in salted water until tender. Drain and let them cool. Once cooled, mash the potatoes into a smooth consistency.

2. How to Make Veg Cutlet: In a large mixing bowl, combine the mashed potatoes, green peas, diced carrots, chopped beans, coriander leaves, salt, ginger, green chilies, and garam masala. Mix everything thoroughly.

3. Once the mixture is well combined, add bread crumbs and besan to the bowl. Mix again until you have a thick mixture that holds together.

4. Shape the mixture into small cutlets, about the size of your palm.

5. Heat oil in a frying pan over medium heat. Once hot, carefully place the cutlets in the pan. Fry them until they are golden brown on both sides, about 3-4 minutes per side.

6. Remove the cutlets and place them on paper towels to absorb excess oil.

How to Serve Vegetable Cutlet

Vegetable cutlets can be served hot with mint chutney, ketchup, or any dip of your choice. They can also be placed in between bread slices to make a delicious veggie sandwich. Add some salad on the side for a complete meal.

How to Store Vegetable Cutlet

If you have leftovers, store the vegetable cutlets in an airtight container in the refrigerator. They can last for up to 2-3 days. To reheat, simply place them in a pan with a little bit of oil or in an oven for a few minutes until they are heated through and crispy again.

Tips to Make Vegetable Cutlet

• Make sure the potato mixture is not too wet; this helps the cutlets hold their shape.
• You can add different vegetables like bell peppers or spinach for variety.
• For a healthier option, try baking the cutlets in the oven instead of frying them.

Variation

You can make a variation of vegetable cutlets by adding cheese for a cheesy cutlet or making them spicier with additional chilies. You can also try using different spices to match your flavor preferences.

FAQs

1. Can I freeze vegetable cutlets?
   Yes, you can freeze uncooked cutlets. Just place them in a single layer on a tray and freeze. Once frozen, transfer them to a zip-lock bag. Fry or bake them directly from frozen.

2. Can I use other vegetables instead?
   Absolutely! You can get creative and add any vegetables you prefer or have on hand.

3. How can I make the cutlets healthier?
   You can bake them instead of frying and use less oil. You can also add more fresh vegetables and reduce the amount of bread crumbs used.