For a tasty snack that’s both crispy on the outside and full of tasty vegetables on the inside, try Veg Cutlet. A lot of people like these golden-brown cutlets as teatime snacks, appetisers, or even as a light meal.
Many different veggies, like potatoes, carrots, peas, and beans, are mixed together with fragrant spices and herbs to make Veg Cutlets. Spread this mixture into burgers, cover them with breadcrumbs or semolina, and fry them in a shallow or deep fryer until they are golden and crispy.
From the soft and creamy middle to the crunchy outside, each bite will give you a rush of flavours and textures. When you mix vegetables and spices together, you get a perfect mixture of savoury goodness that will make you want more.
With mint sauce or ketchup, Veg Cutlets are a tasty and flexible snack that people of all ages love. Treat yourself to the irresistible charm of Veg Cutlet and take your snack game to the next level with this tasty veggie treat.
Veg Cutlet Recipe
Equipment
- Mixing bowl
- Non-stick pan or tawa
- Spatula
- Plate for coating
- Paper towels for draining excess oil
Ingredients
For Veg Cutlet:
- 2 large Potatoes boiled and mashed
- 1/2 cup Carrots grated
- 1/2 cup Green Peas boiled and mashed
- 1/4 cup Green Beans finely chopped
- 1/4 cup Corn kernels
- 1/2 cup Bread Crumbs plus extra for coating
- 2 Green Chilies finely chopped
- 1 teaspoon Ginger grated
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder adjust to taste
- Salt to taste
- 2 tablespoons Fresh Coriander Leaves chopped
- Oil for shallow frying
Instructions
Step 1: Prepare the Vegetable Mixture
- In a mixing bowl, combine the mashed potatoes, grated carrots, mashed peas, chopped green beans, corn kernels, bread crumbs, green chilies, grated ginger, cumin powder, garam masala, turmeric powder, red chili powder, salt, and fresh coriander leaves.
- Mix well until all the ingredients are thoroughly combined.
Step 2: Shape the Cutlets
- Divide the mixture into small equal-sized portions.
- Take one portion at a time and shape it into a round or oval cutlet. Repeat with the remaining mixture.
Step 3: Coat the Cutlets
- Place extra bread crumbs on a plate.
- Coat each cutlet with bread crumbs on all sides, pressing gently to ensure they stick well.
Step 4: Shallow Fry the Cutlets
- Heat oil in a non-stick pan or tawa over medium heat.
- Place a few coated cutlets in the pan and cook for 3-4 minutes on each side or until golden brown and crispy.
- Remove the cooked cutlets from the pan and place them on a paper towel to absorb any excess oil. Repeat the process with the remaining cutlets.
Step 5: Serve Hot
- Serve the hot and crispy veg cutlets with mint chutney, ketchup, or your favorite dipping sauce.
Tips and Information
Tips and Information:
Vegetable Variations: You can customize the cutlets by adding or substituting vegetables of your choice like grated beetroot, finely chopped bell peppers, or mashed sweet potatoes.Breadcrumb Options: You can use either fresh breadcrumbs or store-bought breadcrumbs for coating the cutlets.
Make-Ahead Option: You can make the vegetable mixture in advance and refrigerate it. Shape and coat the cutlets just before frying to ensure they stay crispy.
Baking Option: If you prefer a healthier version, you can also bake the cutlets in a preheated oven at 200°C (400°F) for about 20-25 minutes or until crispy and golden brown.
Finally, veg cutlets are a tasty, crispy snack that shows the flavors of spices and mashed vegetables। These vegetable patties never fail to impress, whether eaten as a tea-time treat or as an appetizer for gatherings। Veg cutlets are a versatile and delicious addition to your culinary repertoire because of their flexibility to customize and their quick cooking time।