Veg Cutlet Recipe | How to Make Veg Cutlet | Best Breakfast Recipe

What is Veg Cutlet?

Veg cutlet is a patty made up of vegetables including boiled potatoes, bread slices, and few spices. Veg cutlet is a good breakfast option or can also be prepared for high tea etc. It can be served green chutney or tomato ketchup or can be converted in a full-fledged veg burger. 

Let’s talk about the ingredients for Veg Cutlets Recipe

There could be so many recipes for vegetable cutlets. This is my mother’s recipe. This is how she makes them. I always used to struggle a lot with the texture of vegetable cutlets. Then I tried this recipe and loved the results. Vegetable cutlets have seen different binding agents- bread, bread crumbs, rice flour, semolina, and many others. In this, I have used bread and bread crumbs and the bread crumbs are the dried ones.  Try at your own risk, please! I make sure to boil and refrigerate the potatoes a night before the morning I am planning to make the vegetable cutlets. This is very important. Basically, we want cold potatoes, refrigerated ones. I have used cabbage, cauliflower, carrot and green peas. You can use the vegetables of your choice. I have used white bread but you can go for brown or multigrain bread. You can choose to season it the way you like. I have kept it very basic but chili flakes/Italian seasoning/ cheese etc can be added.

Suggestions:

  • Use cold/refrigerated potatoes
  • Shred the potatoes instead of mashing them
  • Squeeze out the excess moisture of other vegetables used
  • Add extra bread crumbs if required
  • Do not miss coating the vegetable cutlets with the bread crumbs
  • While coating the cutlets, dip them in the slurry using one hand and use the other hand to coat the crumbs. This way it will be a convenient and non-messy task.
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Veg Cutlet

1.Refrigerate 4 medium potatoes (if making this for breakfast, boil and refrigerate the potatoes a night before).

2.Boil peas for a couple of minutes with little salt. Crush them slightly after boiling them.

3.Trim the edges of 4 bread slices.

4.Soak them in some water and squeeze out the water.

5.In a large bowl shred the cold potatoes.

6.Add the assorted vegetables, boiled and crushed peas, squeezed bread slice and handful of chopped coriander.

7.Add salt to taste, 1/2 tsp red chili powder, 1/2 tsp black pepper powder, and 1/2 tsp amchur powder.

8.Mix everything and add 2 tbsp bread crumbs. And take a portion and shape into the desired shape.

9.Make a smooth and runny slurry by mixing 2 tbsp maida with little water.

10.Dip the vegetable cutlet in the slurry.

11.Coat with the bread crumbs.

12.Shallow fry the cutlet.

13.Cook them till they turn golden from both the sides and serve.

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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