Veg Cutlet Recipe with step by step pictures
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.
Vegetable Cutlet Recipe
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
Ingredients for Veg Cutlets Recipe
- 4 medium size potatoes
- 4 slices bread
- 2 tbsp bread crumbs
- 1/2 cup shredded carrot (gajar)
- 1/2 cup shredded/finely chopped cabbage (patta gobhi)
- 1/2 cup grated cauliflower (Phool gobhi)
- 1/2 cup green peas/frozen peas (matar)
- A handful of chopped coriander
- Salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 1/2 tsp dry mango (amchur) powder
- 2 tbsp all purpose flour (maida)
- 3-4 tbsp water
- Oil for shallow frying
How to make Veg Cutlets
Refrigerate 4 medium potatoes (if making this for breakfast, boil and refrigerate the potatoes a night before).
Boil peas for a couple of minutes with little salt. Crush them slightly after boiling them.
Trim the edges of 4 bread slices.
Soak them in some water and squeeze out the water.
In a large bowl shred the cold potatoes.
Add the assorted vegetables, boiled and crushed peas, squeezed bread slice and handful of chopped coriander.
Add salt to taste, 1/2 tsp red chili powder, 1/2 tsp black pepper powder, and 1/2 tsp amchur powder.
Mix everything and add 2 tbsp bread crumbs. And take a portion and shape into the desired shape.
Make a smooth and runny slurry by mixing 2 tbsp maida with little water.
Dip the vegetable cutlet in the slurry.
Coat with the bread crumbs.
Shallow fry the cutlet.
Cook them till they turn golden from both the sides and serve.
- 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.
Watch Video – Veg Cutlet Recipe | How to Make Veg Cutlet | Best Breakfast Recipe
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