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.
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- 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
- 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!!
Did you enjoy these veggie cutlets?
- 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.