Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.
A Delectable and Healthy Snack
Vegetable cutlets are a healthy option for evening snacks. I often make them as after-school snacks for my children and serve them with mint-coriander chutney and tomato sauce.
Nutritionally, vegetable cutlets make a very healthy snack because they're packed with vegetables and spices. When served with tomato sauce, you get the nutrients of tomatoes, too.
|Prep time||Cook time||Ready in||Yields|
- 4 or 5 slices of bread
- 1 1/2 cup potato, boiled, mashed
- 1/2 cup carrot, cut in tiny cubes or finely chopped
- 1/4 cup pepper (red or green), cut in tiny cubes
- 1/2 cup cabbage, finely chopped
- 1/4 cup cauliflower, finely chopped
- 1/8 cup beets, finely chopped
- 1/8 cup green peas, dried peas soaked in water for 6 hours or fresh green peas
- 1/8 cup onion, finely chopped
- 1/4 + 1/4 cup semolina and breadcrumbs, mix, for coating the cutlets
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander-cumin powder, optional
- 1/4 teaspoon sugar, optional
- 1/2 teaspoon salt, or to taste
- 4 tablespoon oil + ghee or oil alone, for shallow frying the entire dough
Read More From Delishably
- Wash and prepare vegetables as directed. Boil potatoes. Remove the outer skin. Mash, keep aside. Cook all the other vegetables in a pressure cooker without adding any water or liquid. Combine mashed potato and cooked vegetables.
- Add red chili powder, coriander-cumin powder (optional), garam masala powder, sugar, salt, and torn bread slices to the vegetable mix. Mash it all together, making a firm dough. If you find it's too wet or loose, add more bread.
- Pinch off a big, lemon-sized piece of dough. Make the cutlet by pressing the dough into your palm. You can shape it into either an oval or a heart shape. Coat them with the semolina-breadcrumb mix.
- Heat two teaspoons of oil and ghee mix in a pan. Fry the cutlets in a shallow bath of oil, turning over when one side looks brown. You want both sides to get that perfect golden-brown color. This may take about four minutes on medium-high. You can cook 4-5 cutlets in one batch. Repeat the procedure for all your cutlets.
- Put the cutlets on a plate. Serve 2-3 cutlets to each person, with green mint-coriander chutney and tomato sauce. Enjoy!