How to make Vegetable Cutlet
Prep time:10 mins
Cook time:15-20 mins
2 cups boiled potatoes(mashed or grated)
1/2 cup boiled green peas
1/2 cup boiled carrots(finely chopped)
1/2 cup boiled long green beans(finely chopped)
2 green chillies(chopped)
1/2 tsp grated ginger
1/2 cup bread crumbs
1/2 cup cornflour
1 tsp red chilli powder
1 tsp garam masala powder
1/4 tsp turmeric powder(haldi)
1/2 tsp amchur(dry mango powder)
Salt to taste
Vegetable oil as required
1.Mix potatoes(mashed or grated), green peas, carrots, green beans, chopped green chillies, grated ginger, redchilli powder, garam masala, turmeric powder, amchur and salt.
2.Mix cornflour and potato mixture and knead to make a smooth dough.
3.Take small quantity of this mixture and make ball form. Then flatten it on a smooth surface in a square shape. Cut into two (triangular) parts , each half should be about 1-2 cm thick.
4.When you are done with the potato mixture, roll each of the cutlet in bread crumbs.
5.Heat oil in a deep frying pan.
6.Deep fry the cutlets until golden brown.
Serve hot with bread and tomato sauce.
1.If the potatoes become sticky, then add poha in it to absorb excess water.
2.Make sure you remove the boiled potatoes from hot water as soon as they are done or the potatoes will absorb more water.
2.Make sure the frying oil is between medium to high flame otherwise the cutlets will break.
3.You can also keep the cutlets round or oval shape but make the edges smooth.
4.Instead of bread crumbs, you can also use 1/2 cup fine rawa(sooji) and add 1/2 tsp besan. The cutlets will come out very crispy.
5.These vegetable cutlets can also be used as burger patties.