• Overview
  • Ingredients
  • Directions
  • Reviews

Vegetable Cutlet

Vegetable Cutlet - Easy to cook, yummy to eat. It can be used for light afternoon snacks and evening snacks.

Ingredients
  • 2 medium sized Potatoes or 3/4 cup boiled and mashed Potatoes
  • 1/2 cup Beans and Carrot
  • 1 Onion
  • 1 Green Chilli
  • Turmeric powder - a pinch
  • 1/2 tsp Chilli powder
  • 1/2 tsp Garam masala powder (varies as per your taste)
  • Salt needed
  • 1/2 cup Corn Flour
  • Bread crumbs
  • Oil for shallow frying
For the seasoning
  • 1 tbsp. oil
  • 1 tsp. Mustard Seeds
Preparation
  • Chop onion, beans and carrots finely.
  • Kept beans and carrot in a vessel without water, closed it with a lid, kept potatoes on top and pressure cooked for 3 whistles. In this method there will not much moisture in the vegetables.
  • If you are cooking the vegetables in water, after the vegetables are cooked, drain the water immediately. Squeeze out all the water using a muslin cloth.
  • The important thing to be noted here is that there should not be any moisture in the vegetables. So see to it that you squeeze out all water from the vegetables.
  • Remove the skin and mash the potatoes well when it is hot itself.
  • Heat oil in a kadai, add mustard seeds, when it splutters, add finely chopped onions and green chillies.
  • When onions turns transparent, add the cooked carrot and beans. Then add turmeric powder, chilli powder, garam masala powder and sauté for 2-3 minutes. Switch off the flame.
  • Now add the mashed potatoes, salt needed and mix well. Leave it to cool. Now divide the mixture equally, make balls and then flatten it. Give a leaf shape
  • Mix corn flour with a little water and make a thick paste.
  • Now dip the prepared cutlet into the corn flour mix so that it is well coated with corn flour mixture.
  • Now drop it gently into bread crumbs and see to it that it is well coated with bread crumbs on both the sides.
  • Heat oil in a pan and shallow fry the cutlets until golden brown on both sides. You can even deep fry if you want.
  • Serve hot with tomato ketchup or green chutney.

Not reviewed yet

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