Vegetable cutlet recipe with green chutney is a very simple, easy and delicious vegetable cutlet that can be served as an evening snack with a chutney. A green chutney or a sauce goes very well with these. These vegetable cutlets can be baked, deep fried or shallow fried to suit your diet and taste. They are made by using a combination of vegetables with potato as the base for binding. Persons having diet restrictions towards the consumption of potatoes can use sweet potato or yam instead of potatoes.
This vegetable cutlet can be used as patties to make Vegetable burger. In order to have a great texture some soya granules can also be added. These are best served when they are hot or warm. You can also try making chicken cutlet, paneer cutlet or corn cutlet.
To prepare the ingredients of the vegetable cutlet 20 minutes. 20 minutes is needed for cooking these cutlets. To complete this vegetable recipe only 40 minutes is needed. This mixed vegetable cutlet can be served as an evening snack or as a tea snack. These vegetable cutlet can be used as patties to make vegetable burger. This vegetable cutlet can be served to maximum 13 to 14 persons.
Ingredients needed (I have used a 240 ml cup)
- 2 cups of cubed potatoes (2 large sized)
- Half cup of green peas
- 1 cup of carrot chopped (1 large sized)
- Half cup of beans chopped (6 to 8 pieces)
- 6 tablespoon of bread crumb or half cup of thick poha or roasted besan
- 2 tablespoon of besan or chickpea flour or rice flour or corn flour
- Three fourth tablespoon of ginger grated
- Half to three fourth tablespoon of garam masala
- Salt as needed
- Fistful of coriander leaves chopped
- Oil (as needed)
Step by step vegetable cutlet recipe
Step no 1. Chop the beans, carrots and potatoes to small cubes. But you can also use cauliflower, beets and cabbage if you wish. I have used green peas as well.
Step no 2. Now steam them together until they are done in a cooker or steamer. You have to make sure that they are soft cooked and firm but they must not be mushy or soggy. If you are cooking in a pot then drain them up in a colander completely if any moisture is left. If the vegetables have lot of moisture in them, they soak up lot of oil and also do not bind well.
Step no 3. Now mash them well.
Step no 4. Now add the coriander leaves, green chilies, garam masala, cumin and also the ginger paste. Mix everything very well.
Step no 5. Add the bread crumbs. But I prefer to use powdered poha. However, I have used thick variety red poha. But white poha can also be used. It usually absorbs moisture from the vegetables better than the bread crumbs and is a healthier option.
Step no 6. Now mix everything very well. But the mixture should be non-sticky and must not be soggy. Now take small portion of this and make the patties.
Step no 7. Then make a thin batter by using 2 tablespoon of besan which is also known as rice flour. But it does not need to be coated with much batter, only if it becomes moist it is just enough.
Step no 8. Now place it on the bread crumbs and make sure that the patty is coated with bread crumbs on both the sides.
Step no 9. Repeat doing this step for all the patties and then place them on a plate. And leave this aside for around 5 to 10 minutes. This step helps the bread crumbs to stick well with the patties.
Step no 10. Add oil in a small pan and heat the oil. Now shallow fry or bake he cutlets in the heated oil. I have used 3 tablespoon of oil for every batch consisting of 5 patties. But you can reduce this quantity to 2 tablespoon.
Step no 11. Flip them over to the other side and fry until they turn golden.
And your delicious cutlets are ready. Serve them while they are hot with green chutney or any dip.
Quick view of the vegetable cutlet recipe
Steam or boil the vegetables until they are done. Drain off any excess moisture if left.
And then mash them well and add the bread crumbs or powdered poha, salt, also the ginger, garam masala or spice powder, chilies to the vegetables.
Then mix everything very well. Keep in mind that it must be a non-sticky dough. If more bread crumbs are needed to make it non sticky then add more.
And make 13 to 14 patties and set these aside.
Now make a slightly thin batter of besan or rice flour and dip each patty in the batter on both of the sides.
Place these on the bread crumbs and move them aside for about 5 to 10 minutes.
Heat the oil for shallow frying and add them. Then fry the cutlets on both the side until they turn golden
These vegetable cutlets contain calories of 200 also about 424.7 mg of Sodium, Potassium 351.1 mg and Carbohydrate 29.7 g.