By Suprita Mitter
October 15, 2024
Vegetable cutlets are a delightful snack made from a mix of boiled vegetables and spices, shaped into patties and fried until golden brown. Crispy on the outside and soft on the inside, they make a perfect tea-time treat, served with chutney or ketchup.
2 boiled potatoes 1/2 cup boiled carrots 1/4 cup boiled peas 1/4 cup boiled green beans, chopped 1/4 cup boiled corn 1 small onion 2 green chillies 1/2 tsp ginger paste 1/2 tsp cumin powder
2 1/2 tsp garam masala 1/2 tsp red chilli powder 2 tbsp breadcrumbs 2 tbsp fresh coriander leaves 2 tbsp cornflour Salt Oil
In a large mixing bowl, add mashed potatoes, boiled vegetables, onions, green chillies, ginger paste, cumin powder, garam masala, red chili powder, salt, and chopped coriander. Mix well to combine.
Add 2 tablespoons of breadcrumbs to the vegetable mixture to bind it. Divide the mixture into small portions and shape them into round or oval patties.
Dip each cutlet in the cornflour slurry, then roll it in breadcrumbs to coat it evenly.
Heat oil in a pan over medium heat. Shallow fry the cutlets until golden brown and crispy on both sides, about 3-4 minutes per side.
Drain excess oil by placing cutlets on paper towels. Serve hot with ketchup or green chutney.