Veg Cutlet Recipe – According to Wikipedia Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
P.S. We will be discussing vegetable cutlets here.
According to Vinipedia
Vegetable cutlet is a patty with a crispy exterior and soft interior with some crunchy vegetable surprises inside.
Let’s talk about the Veg Cutlet 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. I am not too sure about any other binding agent. 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 chilli flakes/Italian seasoning/ cheese etc can be added.
You can also try other healthy snack/Breakfast Recipes such as hung curd sandwich, methi muthia, instant rava idli etc.
The Beauty Veg Cutlet Recipe
When something has the goodness of vegetables, what could go wrong?
It’s a combination of bread and vegetables. It is shallow fried in very little oil but still has that wonderful crunch. It makes for a perfect breakfast recipe.
And the Beast (the difficult thing about this recipe)
Vegetable cutlets, when not made right, turn out to be:
- Too oily
- Too dry
Experience and experiments (tips and tricks)
- 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.
Let’s just talk
Vegetable cutlets used to be our family’s favourite Sunday breakfast. But if on a Sunday your breakfast doesn’t become your lunch then you have gone somewhere. And we were always did our Sundays. You know what I mean!!
So to make it a lunch rather a brunch recipe my mother would cut 2 bread slices round, butter them, add slices of onion and tomato, put the vegetable cutlets and cover them with a buttered slice. Voila veggie burger Madame!
Yeah I don’t remember cheese and mayonnaise during my childhood days. We would apply ketchup or green chutney instead. But life was good. Yes, we did not have McDonald’s, but the veggie burger was there. And, no I am not being emotional, but seriously even today I would choose the Mumma wala veggie burger over McVeggie.
Cheese and mayonnaise could be important ingredients for a good burger. A good childhood, however has an all together different recipe. Search it and do make it for your kids. They’d love it.
VEGETABLE CUTLETS RECIPE
INGREDIENTS FOR VEGETABLE CUTLETS
- 4 medium size potatoes
- 4 slices bread
- 2 tbsp bread crumbs
- 1/2 cup shredded carrot
- 1/2 cup shredded/finely chopped cabbage
- 1/2 cup grated cauliflower
- 1/2 cup green peas/frozen peas
- Handful of chopped coriander
- Salt to taste
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/2 tsp amchoor powder or lemon juice dry mango powder
- 2 tbsp maida all purpose flour
- 3-4 tbsp water
- Oil for shallow frying
INSTRUCTIONS FOR VEGETABLE 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 chilli powder, 1/2 tsp black pepper powder and 1/2 tsp amchoor powder.
Mix everything and add 2 tbsp bread crumbs. And take a portion and shape into desired shape.
Make 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.
Serve them with ketchup or green chutney.
I served them… no points for guessing… as my mother used to serve.
Life was better when apple and berry were fruits.
Watch Video – Veg Cutlet Recipe | How to Make Veg Cutlet | Best Breakfast Recipe
HEALTHY VEGGIES SHOTS:
I know I’ll sound greedy if I ask for some snack or appetiser that is delicious, healthy and easy to make. Also doesn’t ask for too many ingredients! Am I asking for too much. But I know one such guy. Healthy Veggie Shot! An awesome starter or snack recipe, that is not on easy to make but also looks very appetising. Here is the recipe for healthy veggie shots, a sin free delight.