Cooking is one of my passions. Though I work, I still make nutritious and tasty food at home.

A vegetable cutlet is a healthy option for an evening snack. I often make these cutlets as an afterschool snack for my children, served with mint-coriander chutney and tomato sauce. From a health-conscious perspective, these veggie cutlets make a super snack because they're packed with a variety of vegetables, spices, and tomatoes. Believe me, they really taste yummy.

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Put the cutlets on a plate. Serve 2-3 cutlets to each person, with green mint-coriander chutney and tomato sauce. Enjoy!!

Did you enjoy these veggie cutlets?

Note:

• You can prepare the dough well in advance for later use. You can even store it in the refrigerator for a day.
• Mint-coriander green chutney goes well with vegetable cutlets. However, you can use tomato sauce instead.
• Once, I had no breadcrumbs so I used only semolina for coating the cutlets, but the best coating has breadcrumbs and semolina mix.

Step-by-Step Photos