If you are looking for easy vegetarian recipes, these vegetable cutlets are the ones for you! This vegetarian cutlet recipe is bursting with nutrient-rich veggies and tons of flavour.
Ingredients (Makes 18 Cutlets)
For the Cutlets
- 5 (750 grams) Boiled Potatoes
- ¼ cup (30 grams) Green Peas
- ¼ cup (25 grams) French Beans
- ½ cup (70 grams) Sweet Corn Niblets
- ½ cup (60 grams) Red Bell Pepper, diced
- ½ cup (60 grams) Carrot – chopped into small cubes
- ½ cup (60 grams) Onion, finely chopped
- 1 tbsp (9 grams, 3 cloves), Garlic, finely chopped
- ½ tsp (3 grams) Ginger, finely chopped
- 1 Green Chili (12 grams), finely chopped
- 1 tsp Cumin Powder
- ½ tsp Pepper Powder
- ½ tsp Turmeric Powder
- ½ tsp Chili Powder
- ½ tsp Pepper Powder
- Salt to taste
- ¼ cup (10 grams)Coriander leaves
- ¾ cup (½ + ¼) All Purpose flour
- ¾ cup Water
- 1½ cups Bread Crumbs
- Vegetable Oil
- In a large bowl, mash the boiled potatoes and then add all the ingredients to make the cutlets. Mix the ingredients together till well blended. Cover the bowl with plastic wrap and keep it aside to rest for about 30 minutes.
- In the meantime keep your workstation ready. In the first bowl put ½ cup of all-purpose flour, in the second bowl put ¼ cup of all-purpose flour, to that add just enough water till you get a batter of pouring consistency and in a third bowl add the bread crumbs.
- Now to form the cutlets, first apply a little oil on the palm of your hands to prevent the mixture from sticking to your hands.
- Using a trigger-release ice cream scoop or a spoon as a measure, scoop out a portion of the mixture and roll it between the palm of your hand to form a ball.
- Roll the ball in the bowl with the all-purpose flour and make sure it is well coated all around.
- Now toss the ball into the next bowl with the batter and using a fork roll it around in the batter making sure it gets coated with the batter all around. Lift the coated ball up with the fork and shake off the excess batter.
- Place the coated ball in the breadcrumbs and cover it with the breadcrumbs all around.
- Using a butter knife, flatten and shape the cutlet.
- Place the shaped cutlet on a plate or tray till you have finished forming all the cutlets.
- In a deep pan, pour about 1 inch of vegetable oil and heat it on medium-high heat.
- Once the oil has heated, start frying the cutlets in batches of 4-5 depending on the size of the pan. Do not overcrowd the pan.
- After about 2 minutes, when the cutlets have started turning golden on one side, flip them over and fry them for about 2-3 minutes on the second side till they turn golden on the second side. Now flip them over once again and fry the for another two minutes on both sides.
- Once the cutlets have cooked on the inside and turned crispy on the outside, using a slotted spoon, lift them up, drain off the excess oil, and place them on a kitchen paper towel or a wire rack to cool just a little.
- Continue the process till you have finished frying all the cutlets.
- Enjoy warm with tomato ketchup on the side.