By Deepali Verma
October, 23, 2023
If you want a snack for tea, try these crispy veggie cutlets. Veggies, spices, and breadcrumbs are mixed together to make these golden-brown treats. The outside is crunchy and the inside is tasty.
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5 Boiled Potato 1 cup Boiled Green Peas 1 cup Grated Carrot 1 cup Green Capsicum, finely chopped 1 cup Cooked Cauliflower 1 Onion, Finely Chopped 2 Green Chilli, Finely Chopped Ginger Finely Chopped Coriander Leaves Finely Chopped 1 Lemon Juice ¼ tsp Turmeric Powder 1 tsp Salt 1 tsp Chilli Powder ½ tsp Garam Masala ½ tsp Cumin Powder Chopped Cashew Nuts Breadcrumbs 1 tsp Corn Flour Water Oil For Deep Frying
To a large bowl, add boiled potatoes, green peas, grated carrot, green capsicum, cooked cauliflower florets, onion, green chillies, ginger, coriander leaves and lemon juice.
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To this add turmeric powder, salt, chilli powder, garam masala powder, cumin powder and mix everything together.
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Knead it with hands mashing the potatoes. To this add cashew nuts and breadcrumbs and mix everything.
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Take a portion of the cutlet mixture, make it into a patty. Dip the cutlets in the corn flour slurry and roll it into breadcrumbs.
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Keep the rolled cutlets in the fridge for 10 minutes. Heat the oil and gently drop the cutlets. Take them out once they are golden brown in colour. Hot vegetable cutlets are ready to be served.
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