Vegetable Cutlet Recipe / Mixed Vegetable Cutlet Recipe / How to Make Veg Cutlet / Veg Patties.
Coming back to the stream after a long break due to vacationing in India and also due to my niece’s marriage. So happy to be with them during the time of happiness. Here two separate people became one, created a new family, where two hearts and lives are united. May the love for each other lasts for ever. Wish you both a very joyful and blessed married life. Thank God for showering blessings on the newly wedded couple.
This is my first cutelt recipe in the blog. Yes, I am late here to add a cutlet recipe!! Vegetable Cutlet, a very popular snack which kids love.. Different kinds of cutlets are available like, chicken cutlet, vegetable cutlet, jackfruit cutlet, bread cutlet, mutton cutlet, beef cutlet, prawns cutlet, tinned tuna cutlet, soya chunks cutlet, the list is endless.. We can make all of these at home. Vegetable Cutlets we can make for parties or get-togethers.
We sisters and brothers grew up eating these cutlets in the evenings as a ‘nalumani palaharam’, (evening tea time snack), as Mom used to get it from the nearby bakery on her way back to home from school. So we all used to share it. Childhood memories rekindle most of the time when I start writing content for my recipes!!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings – 5
Author : Seena Koshy
Ingredients for Making Mixed Vegetable Cutlets:
Potatoes – 2 medium, finely chopped
Carrots – 1 medium, finely chopped
French Beans – 5, finely chopped
Cabbage – ½ cup, finely chopped
Big Onions – 2 medium, finely chopped
Homemade Ginger Garlic Paste – 1 tsp.
Chilli Powder – 1 ½ tsp.
Black Pepper Powder – ¼ tsp.
Homemade Garam Masala Powder – ½ tsp.
Coriander Powder – 1 tsp.
Turmeric Powder – ¼ tsp.
Fennel seeds powder / Perumjeerakam podi – ½ tsp.
Bread Crumbs – 1 ½ cups.
All-purpose flour / Maida – 3 tbsp.
Water – 3 to 4 tbsp.
Salt – to taste
Curry leaves – 2 sprigs
Cooking Oil – for deep frying
Coriander Leaves – 2 tbsp. finely chopped
How to Make Mixed Vegetable Cutlets:
Peel potatoes and carrots. Chop all veggies and keep it aside. Cook Potatoes and mash it well. Keep it aside. Next, steam rest of the veggies together in a steamer or an appa chempu. Keep it aside. In a small bowl, make a medium thick paste with all-purpose flour and water. Make the bread crumbs and keep it aside.
Heat Oil in a non-stick pan and sauté onion. When Onion gets translucent add in Homemade Ginger Garlic Paste and sauté for a minute. Next sauté Potatoes, Carrots, French beans and Cabbage on a medium flame. When these veggies get soft, cover and cook for about ten minutes. Next add Chilli powder, Coriander powder, Turmeric powder, Fennel powder, Black pepper powder and Homemade Garam Masala Powder and sauté for two or three minutes.
Add in the cooked veggies along with little Salt and cook for 2 or 3 minutes. Now add the mashed potatoes and mix well. Switch off the flame. Mash this mixture with a potato masher. Make sure there are no lumps. When this mixture gets cooled, shape this mixture into small balls first and then as oval shapes or round shapes in desired sizes.
Dip each vegetable cutlet in the All-purpose flour batter gently and roll it in the Bread crumps evenly and all over. Dust the excess bread crumbs. Heat oil for deep frying on medium flame. When this oil is hot enough, put the shaped cutlets. When one side is golden brown, flip and fry the other side till golden brown and crisp. Drain on a paper towel. Serve it with tomato ketch up, Coriander Chutney or Tamarind Chutney.
My Recipe Notes on Mixed Vegetable Cutlets:
1. You can use these cutlets to fill in the burger buns too..
2. When you cook veggies, you can sprinkle little water, so that these veggies won’t get burned.
3.How to make Bread Crumbs: If you don’t have bread crumbs, take few pieces of fresh bread. Heat a non- stick pan, place a bread slice. Dry roast the bread slice on both sides until golden brown. Take a blender or a mixer and powder it. Bread crumbs are ready.. Yes, it’s quite simple!!
4. You can freeze these shaped cutlets in an air tight container or a zip lock bag in the freezer for one or two months. Bring them to room temperature and then deep fry it when you want it to serve hot.
5. Deep frying is of course better than shallow frying.
6. If you add beetroot, you will get good coloured vegetable cutlets.
7. Those who prefer egg coating, take two egg whites and add all-purpose flour, mix well. Then dip them in bread crumbs.
8. In case your vegetable mixture looks moist, add little more bread crumbs and mix well.
9. Add salt to the vegetable mixture just before making shapes to avoid the mixture getting wet.
Serve Vegetable Cutlets to your loved ones..
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Crispy and Crunchy Vegetable Cutlets Recipe / വെജിറ്റബിൾ കട്ലറ്റ് റെസിപ്പി.
Make these vegetables cutlets, a blend of vegetables and spices as a tea time snack, an appetizer or as a side dish with rice. I am sure your family will simply love it..