Description
Crispy and satisfying vegetable cutlets made from a mix of delicious veggies, perfect as an appetizer or light meal.
Ingredients
- 2 cups potatoes (peeled & cubed)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot (diced)
- ½ cup beans (chopped)
- 3 tablespoons coriander leaves (finely chopped)
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger (grated or paste)
- 1 to 2 green chilies (finely chopped)
- ½ to ¾ teaspoon garam masala
- 6 tablespoons bread crumbs
- 4 tablespoons oil (or as needed)
- 2 tablespoons besan (or gram flour)
- ½ cup bread crumbs (for the crust)
Instructions
- Boil the potatoes in salted water until tender. Drain and let them cool. Mash the potatoes into a smooth consistency.
- 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.
- Add bread crumbs and besan to the bowl. Mix until you have a thick mixture that holds together.
- Shape the mixture into small cutlets, about the size of your palm.
- Heat oil in a frying pan over medium heat. Once hot, carefully place the cutlets in the pan. Fry until golden brown on both sides, about 3-4 minutes per side.
- Remove the cutlets and place them on paper towels to absorb excess oil.
Notes
Serve hot with mint chutney or ketchup. Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian