Vegetable cutlet or veg patties is a delicious snack made with mix boiled vegetables. A vegan recipe.
These crispy and tasty vegan patties can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. They are a good tea time snack and can also be made during monsoons.
A green chutney or a Schezwan sauce goes best with these. These cutlets can be baked, deep fried or shallow fried to suit one's diet and taste. Veg cutlet are made using a combination of veggies with
potato as the base for binding. To make veg cutlet, you can use any veggies of your choice. The time I used potatoes, peas, carrots & french beans. Other veggies that go well in a cutlet are broccoli, sweet corn, sweet potatoes, yam and beetroot.
To perk up the nutrition you can also add in some leafy greens like spinach.
INGREDIENTS
½ cup boiled and chopped carrots or 1 medium carrot, steamed or boiled
1 cup boiled and chopped potatoes or 100 grams or 1 large potato, steamed or boiled
½ cup fresh green peas , steamed or boiled
½ inch ginger + 1 or 2 green chilies crushed to a paste
¼ teaspoon red chili powder
½ teaspoon cumin powder
½ teaspoon Garam Masala Powder
3 tablespoons bread crumbs or bread pulp from 2 to 3 bread slices
2 tablespoons all-purpose flour
3 tablespoons water
⅓ cup bread crumbs or add as required
2 to 3 tablespoons oil for shallow frying
PREPARATION
Instructions
Boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.
When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
Keep the bread crumbs aside in a plate or tray.
Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.
Making Veg Cutlet
Mash them with a masher or fork.
Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.
Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
Mix everything very well. Check the taste and add more salt or the spice powders if required.
In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.
Stir and mix this mixture to get a smooth paste without any lumps.
Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.
Frying Veg Cutlet
Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the veg cutlet.
Then coat the cutlet in breadcrumbs evenly and all over.
If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.
Dust the excess bread crumbs and place it in the medium hot oil.
Dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.
When one side is golden, flip and fry the other side. Add more oil if required.
Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.
Drain them on kitchen paper towels to remove excess oil.
Serve hot with green chutney or tomato ketchup.
Ready to Serve!
You can serve these veg cutlet with tamarind chutney or mint chutney or coriander chutney. You can also sandwich them in a Veg burger or bread slices. Top with sauce and veggies of your choice and serve.
