Mixed Vegetable Cutlet - Recipes by Surya

Vegetable Cutlet, a delectable combination of mashed potato and green vegetables, is a crisp outside and soft inside Indian potato snack. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.
Firstly, we make the veg cutlet mixture by combining everything. The veg cutlets are then shaped into a patties, coated with a maida batter and bread crumbs and then either shallow fried or deep fried. Vegetable cutlets can be turned into a vegan veg patties by swapping the paneer with tofu. It indeed, makes a perfect tea time snack or solves the purpose of starters beautifully for any weekend parties or get together. With out wasting much time we will proceed to see how to make veg cutlet recipe at home.

Vegetable Cutlet

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course: Snack

Cuisine: Indian

Author: Surya Mishra

Serves / Yields: 9

Vegetable Cutlet is an easy and delicious Indian snack made from mashed potatoes and other veggies, perfect to have along with a cup of tea in the evening.

Ingredients

• Oil - 1 tsp + For frying - 1 tsp + For frying
• Garlic - 2 clove (Finely chopped)
• Ginger - 1 small piece (Finely chopped)
• Onion - 1 small (Finely chopped)
• Potato - 2 medium
• Carrot - 1 medium
• Green Beans - 10
• Green peas - 1/4 Cup
• Mint - 1 sprig (Finely chopped)
• Coriander leaves - 2 Tbsp (Finely chopped)
• Bread Slice - 1
• Bread crumbs - 2 Tbsp + For coating
• Maida | All purpose flour - 2 Tbsp + as needed. (For making paste)
• Salt - 2 tsp (Adjust per taste)
• Garam masala powder - 1 1/2 tsp
• Red chilli powder - 1 tsp
• Jeera powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Orange food colorsmall pinch (Optional)

Instructions

1. First cook the potatoes, mash them and keep aside. Chop the carrot, beans and cook it along with the peas until 90% done. Remove any excess water and keep aside. I pressure cooked the veggies and potatoes for 1 whistle.
   

   
   
2. Now heat a pan with 1 tsp oil, add the ginger, garlic, onion and saute until the onion turns translucent. Turn off the flame.
   

   
   
3. Now, to the sauteed onion mixture, add the mashed potatoes, cooked veggies, mint leaves, coriander leaves, red chilli powder, jeera powder, garam masala powder, salt, food color, amchur powder, 2 Tbsp of bread crumbs. Dip the bread slice in water, squeeze nicely until all of the excess water is removed. Add it to the mixing bowl. Now, mix all the ingredients until well combined taking care not to mash the veggies.
   

   
   
4. Now you should be able to make a patty with this mixture. If your mixture is slightly sticky and if you are unable to make a patty, add about a Tbsp of maida/all purpose flour and mix well. Add more if needed.
   

   
   
5. Add the 2 Tbsp all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
   

   
   
6. Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated. Divide the mixture into equal sized balls according to your preference. Now dip the prepared balls in the flour paste and then place it on top of the bread crumbs. Slightly press with your fingers and form it into a thick patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.
   

   
   
7. Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. It took me about 2 mins on each side. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other balls / patties.
   

   
   
8. Enjoy hot with ketchup. 

Notes

- Make sure your veggies are totally dry before adding it to the mixture.

- You can add even other veggies like beetroot, corn kernels, cauliflower etc.

- Instead of amchur powder, you can also add half small tomato. In case of using de-seed it and saute it along with onion until dry.

- The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.

- Cutlet mixture should be dry enough to make the patty shape.

- Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.

- You can even deep fry or just pan/tawa fry the cutlets.