Carrot Cutlets
Savor the wholesome goodness of homemade Carrot Cutlets, a delightful snack that's crispy on the outside and irresistibly tender on the inside. This vegetarian recipe combines the natural sweetness of grated carrots with the creamy richness of mashed potatoes, infused with an aromatic blend of spices like cumin, garam masala, and red chili powder for a bold and flavorful kick. Bound together with cornflour, these cutlets are coated in golden breadcrumbs for the perfect crunch, then shallow-fried to perfection. Quick and easy to prepare in just 35 minutes, Carrot Cutlets make a versatile appetizer, tea-time snack, or party delight. Serve them hot with mint chutney or ketchup for a refreshing contrast, and watch them disappear from the plate! Perfect for family meals or entertaining guests, this recipe is a must-try for anyone seeking a nutritious yet indulgent treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized Carrots
- 2 medium-sized Potatoes
- 1 cup Breadcrumbs
- 2 tablespoons Fresh coriander leaves (finely chopped)
- 1 small Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 4 tablespoons Oil (for shallow frying)
- 2 tablespoons Cornflour (for binding)
Instructions
Peel and grate the carrots using a fine grater. Set them aside.
Boil the potatoes until fork-tender. Peel and mash them until smooth.
In a large mixing bowl, combine the grated carrots, mashed potatoes, chopped coriander leaves, green chilies, grated ginger, cumin powder, red chili powder, garam masala, and salt.
Add the cornflour and mix well to form a cohesive mixture that can be shaped into patties. If the mixture feels too sticky, add a little more cornflour.
Divide the mixture into equal portions and shape each portion into a round or oval cutlet, approximately ½-inch thick.
Spread the breadcrumbs on a plate. Coat each cutlet thoroughly with breadcrumbs, pressing gently to make them stick.
Heat oil in a non-stick or heavy-bottomed skillet over medium heat.
Shallow fry the cutlets in batches, ensuring not to overcrowd the pan. Cook on each side for 3-4 minutes, or until golden brown and crisp.
Once cooked, transfer the cutlets to a plate lined with paper towels to remove excess oil.
Serve the carrot cutlets hot with mint chutney, ketchup, or yogurt dip.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
