Dairy-Free Veg Cutlet
Dive into the hearty and flavorful world of the Dairy-Free Veg Cutlet—a perfect plant-based appetizer or snack that’s bursting with vibrant vegetables and aromatic spices. This easy and versatile recipe combines mashed potatoes, carrots, green beans, and green peas with a medley of seasonings like garam masala, cumin, and fresh coriander. Each cutlet is coated in chickpea flour batter and crunchy breadcrumbs, then shallow-fried to golden perfection for a crisp yet tender bite. Ideal for anyone looking for a gluten-free and dairy-free option, these veggie cutlets are a crowd-pleaser when served with tangy chutney, ketchup, or a fresh side salad. Ready in under an hour, they're a fantastic way to transform everyday ingredients into a delightful dish that’s sure to satisfy every palate!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 15 pieces Green Beans
- 0.5 cups Green Peas
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green Chilies
- 1 teaspoon, grated Ginger
- 2 tablespoons, finely chopped Coriander Leaves
- 1 cup Bread Crumbs
- 0.25 cup Chickpea Flour (Besan)
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon (adjust to taste) Salt
- 3 tablespoons (for cooking, plus extra for shallow frying) Oil
- 0.25 cup (for binding if needed) Water
Instructions
Start by washing and peeling the potatoes. Boil them in a large pot of water until they are tender and can be pierced easily with a fork. Let them cool before mashing.
In another pot, boil the carrots, green beans, and green peas until soft. Drain and chop the carrots and green beans finely.
Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, green chilies, and ginger to the pan. Sauté until the onions are soft and translucent.
Add the boiled and chopped vegetables to the pan along with red chili powder, garam masala, and salt. Cook the mixture for 3-4 minutes to combine flavors, then remove it from heat.
In a mixing bowl, combine the mashed potatoes with the sautéed vegetable mixture. Add chopped coriander leaves and mix thoroughly.
Take a portion of the mixture and shape it into a flat patty or oval cutlet. Repeat until all the mixture is used.
In a small bowl, mix the chickpea flour with a little water to make a thin batter. Place the bread crumbs on a plate.
Dip each cutlet into the chickpea batter, ensuring it is fully coated. Then roll it in the bread crumbs, pressing lightly to adhere.
Heat oil in a non-stick skillet over medium heat. Shallow fry the cutlets until they are golden brown and crispy on both sides. Drain on a paper towel to remove excess oil.
Serve warm with dairy-free chutneys, ketchup, or a side salad.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 40.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4884 mg | 104% | |
*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.
