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A Guide To Making Tasty Vegetable Cutlets

Home made vegetable cutlets
Home made vegetable cutlets

A vegetable cutlet is a healthy option for an evening snack. I always make this as an after school snack for my children. If you serve it with mint-coriander chutney and tomato sauce, children love it the most. From a health-conscious perspective, it is a super snack, I should say, because it's packed with a variety of vegetables, spices, and tomatos. Believe me, it tastes yummy.

Vegetable cutlets

5 stars for vegetable cutlets
Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: Serves six people

Ingredients

  • 4-5 bread slices
  • 1 1/2 cup potato, boiled, mashed
  • 1/2 cup carrot, cut in tiny cubes or finely chopped
  • 1/4 cup capsicum, cut in tiny cubes
  • 1/2 cup cabbage, finely chopped
  • 1/4 cup cauliflower, finely chopped
  • 1/8 cup beetroot, finely chopped
  • 1/8 cup green peas, dry 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 tsp red chili powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp coriander-cumin powder, optional
  • 1/4 tsp sugar, optional
  • 1/2 tsp salt, as per taste
  • 4 tbsp oil + ghee or oil alone, for shallow frying

Instructions

  1. Keep vegetables ready as directed. Boil potatoes. Remove the outer skin. Mash, keep aside. Put all other vegetables in a container, cook without adding water. Cooking in the pressure cooker makes the task easy. 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 them together, make a firm dough. If you find it loose, add a few slices of bread.
  3. Pinch out a big lemon-sized piece of dough. Make the cutlet by pressing the dough into your palm. You can shape it either oval or love/heart shape. Coat them with the semolina-breadcrumbs mix. Heat two tablespoons oil and ghee and 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 the entire dough.
  4. Remove on a serving plate. Serve 2-3 cutlets with green mint-coriander chutney and toato sauce. Enjoy!!

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.
  • I was not having breadcrumbs at the time of making cutlets. I used only semolina for coating the cutlets. The best coating is done with breadcrumbs and semolina mix.

Step-By-Step Photos

Vegetables for cutlets
Vegetables for cutlets
ingredients for dough making
ingredients for dough making
Raw cutlets ready for shallow frying
Raw cutlets ready for shallow frying
Yummy cutlets
Yummy cutlets

Vegetable cutlets - Nutritional Information

Nutrition Facts
Serving size: 34g
Calories 52
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Carbohydrates 7 g2%
Sugar 1 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 6 mg2%
Sodium 30 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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