Vegetable cutlet

Vegetable cutlets are one of my favorite weekend snacks. Having them with a cup of tea it is just perfect! I remember as a child In my family these were favorite appetizer to serve up for birthday parties, or weekend get-togethers. They also make make a fun meal for the family and a perfect way to get your fill of choice vegetables served up as a burger or appetizer. These crisp, crunchy on the outside and soft on the inside patties are vegan which be used for vegan burgers as well, just switch it with vegan cheese and mayo.

Tip – I have used raw vegetables to make these patties because I like the crunch but you may steam the vegetables if you like.

I have pulsed the vegetables in my food pro for the fine chop but you may finally chop them or grate them if you like .

I have used boiled yukon gold potatoes but you may used boiled russet potatoes as well.

Ingredients

4 potatoes – boiled and mashed

2 carrots – pulsed in food pro or finely chop

1 small beetroot – pulsed or finely chopped

1/4 cup frozen peas – pulsed or finely chopped

1/4 cup green beans – pulsed or finely chopped

1 inch of ginger – grated

2 green chili – finely chopped

3 tbs rice flour

3tbs bread crumbs ( I used panko bread crumbs )

1 tsp -pepper powder

1 tsp- cumin powder

1 tsp-all spice powder (optional)

1 tsp – coriander powder(optional)

1tsp- chaat masala or lemon juice

3 tbs- cornstrach

3tbs – all purpose flour

breadcrumbs to coat

salt to taste

oil to shallow fry

In a large mixing bowl add the boiled potatoes and mash them well. Now add the all the finely chopped vegetables , ginger , chillies, spices, lemon juice and salt to taste. Combine everything well with your hands , taste and adjust the seasonings as needed. Add the three tablespoons of rice flour, three tablespoons of bread crumbs for binding and incorporate it all well and form patties of the desired size and shape.

Set up the breading line by making a pouring consistency slurry with cornstarch and flour, lay out the remaining bread crumbs in a plate.

In a nonstick pan add oil for shallow frying and heat it up on a medium flame. Now dip the patties in the slurry, coat them with breadcrumb on all sides and fry them on both side until golden brown. serve hot with sauce of choice or as burgers .

Basic Cilantro Mint chutney .

1 cup – Fresh cilantro

1/2 cup – Fresh mint leaves

1 to 2 – hot green chili

1/2 tsp- cumin seeds

1/2tsp – Sugar

Juice of one lemon

salt to taste

Blend all the chutney ingredients into a smooth paste add a few tablespoons of water if required. Serve with any appetizer or sandwich/burger spread .

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