veg cutlet with tomato ketchup

Vegetable cutlet Recipe | How to make vegetable cutlet

Veg Cutlet Recipe: Vegetable cutlets are a super healthy option for breakfast or evening snacks. Veg cutlets are nothing but boiled vegetable patties, which are shallow fried.

Vegetable cutlets taste super delicious when serving hot with tomato ketchup. It is the best tea time snack. Try this easy recipe for vegetable cutlets.

veg cutlet with tomato ketchup

Vegetable cutlet Recipe | How to make vegetable cutlet

Veg Cutlet Recipe: Vegetable cutlets are a super healthy option forbreakfast or evening snacks. Vegetable cutlets taste super delicious when serving hot with tomatoketchup. It is the best tea time snack.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 6 cutlets
Calories 93 kcal

Ingredients
  

  • 1 cup Cauliflower
  • 2 Potato large
  • ½ cup Peas
  • ½ cup Carrot
  • ¼ cup Beetroot
  • 1 inch Ginger
  • 7-8 cloves Garlic
  • 2 Bread slices
  • Oil for shallow frying
  • Red chili powder
  • Turmeric powder
  • Salt to taste
  • Breadcrumbs

Instructions
 

  • For boiling potatoes, add ½ glass of water in a pressure cooker with potatoes and take 8-9 whistles.
  • When steam comes out automatically, open the lid and take out potatoes. Let them cool for some time. Peel the potatoes and mash them with a fork or hand.
  • Add 6-7 garlic cloves, 1 inch ginger and 5 medium-sized green chilies in a grinder jar and grind it in paste without adding water.
  • Heat oil in a pan. Add peas, grated carrot, grated beetroot and finely chopped flower to it.
  • Cook all the vegetables for 8-10 minutes on low flame without adding water.
  • Once all the vegetables are cooked, add mashed potatoes, ginger-garlic-chili paste, 1 teaspoon of red chili powder, ½ teaspoon of garam masala and salt to taste.
  • Mix it well and turn off the flame.
  • Transfer the mixture to a large bowl and let it cool for some time.
  • remove edges of 2 slices of bread, dip them in water and squeeze out water with your hands. Add these squeezed bread slices to the above mixture.
  • Mix it with a hand and taste the mixture. If salt is less after adding slices of bread then add salt and mix well.
  • Divide the mixture into parts and make vegetable patties. Grease your hands with oil for perfect vegetable patties.
  • Take 2 tablespoons of rice flour in a small bowl. Add ½ cup of water to it and make a smooth paste.
  • Dip vegetable patties in the above mixture from both sides.
  • Take breadcrumbs in a plate. Coat the vegetable patties in breadcrumbs from both sides.
  • Heat 3 tablespoon oil in a pan. Add vegetable patties coated with breadcrumbs in a pan and fry them on low flame.
  • Fry until it turns golden brown from both sides.
  • Transfer them to tissue.
  • Serve hot vegetable cutlets with tomato ketchup or sweet curd.

Notes

  1. You can grind poha and use it instead of breadcrumbs.[Vegetable cutlet without breadcrumbs]
  2. You can deep fry cutlets.
  3. You can use different combinations of vegetables for vegetable cutlets as u desire or as per the availability.

Nutrition

Nutrition Facts
Vegetable cutlet Recipe | How to make vegetable cutlet
Amount per Serving
Calories
93
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe with step by step photos

1. For boiling potatoes, add ½ glass of water in a pressure cooker with potatoes and take 8-9 whistles.

Boiling 2 potatoes in a pressure cooker

2. When steam comes out automatically, open the lid and take out potatoes. Let them cool for some time. Peel the potatoes and mash them with a fork or hand.

Mashed potatoes in a bowl for veg cutlets

3. Add 6-7 garlic cloves, 1 inch ginger and 5 medium-sized green chilies in a grinder jar and grind it in paste without adding water.

Chili-garlic paste in a spoon

4. Heat oil in a pan. Add peas, grated carrot, grated beetroot and finely chopped flower to it.

vegetables in a hot pan

5. Cook all the vegetables for 8-10 minutes on low flame without adding water.

Cooked vegetables in a pan

6. Once all the vegetables are cooked, add mashed potatoes, ginger-garlic-chili paste, 1 teaspoon of red chili powder, ½ teaspoon of garam masala and salt to taste.

Mashed potatoes added in cooked vegetables for veg cutlets

7. Mix it well and turn off the flame.

Mashed potatoes mixed in cooked vegetables

8. Transfer the mixture to a large bowl and let it cool for some time.

9. remove edges of 2 slices of bread, dip them in water and squeeze out water with your hands. Add these squeezed bread slices to the above mixture.

sqeezed braed slices added in a veg cutlet mixture in a bowl

10. Mix it with a hand and taste the mixture. If salt is less after adding slices of bread then add salt and mix well.

Sqeezed bread mixed in a veg cutlet mixture

11. Divide the mixture into parts and make vegetable patties. Grease your hands with oil for perfect vegetable patties.

veg cutlet patties

12. Take 2 tablespoons of rice flour in a small bowl. Add ½ cup of water to it and make a smooth paste.

rice flour mixture in a bowl

13. Dip vegetable patties in the above mixture from both sides.

Deeped vegetable pattie in a rice flour mixture

14. Take breadcrumbs in a plate. Coat the vegetable patties in breadcrumbs from both sides.

veg cutlet pattie on breadcrumbs in a plate
4 veg cutlet patties deeped with breadcrumbs in a plate

15. Heat 3 tablespoon oil in a pan. Add vegetable patties coated with breadcrumbs in a pan and fry them on low flame.

Frying veg cutlets in a pan

16. Fry until it turns golden brown from both sides.

Frying veg cutlets in a pan

17. Transfer them to tissue.

Fried veg cutlets on a tissue

18. Serve hot vegetable cutlets with tomato ketchup or sweet curd.