Dairy-Free Vegetable Cutlet
Craving a crispy, delectable snack that’s perfect for everyone, including those with dietary restrictions? This Dairy-Free Vegetable Cutlet recipe is a wholesome delight, packed with vibrant vegetables like carrots, green beans, and peas, combined with aromatic spices for an irresistible flavor profile. These cutlets are pan-fried to golden perfection, with a crunchy breadcrumb coating that adds a satisfying texture to each bite. Made without dairy and using rice flour for binding, they are ideal for vegan diets or anyone looking for lighter options. Ready in under 40 minutes, these cutlets are perfect as appetizers, a side dish, or even as a snack for gatherings. Serve them with tangy chutney or ketchup for a crowd-pleasing treat that’s sure to become a family favorite! Keywords: dairy-free vegetable cutlet, vegan snack recipe, crispy vegetable cutlets, healthy appetizers, quick vegan recipes.
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Recipe Information
Ingredients
- 3 medium-sized (boiled and mashed) Potatoes
- 1 medium-sized (grated) Carrots
- 0.5 cup (finely chopped) Green beans
- 0.5 cup (boiled and mashed) Green peas
- 1 medium-sized (finely chopped) Onions
- 1 teaspoon Ginger-garlic paste
- 1 (finely chopped, optional) Green chili
- 2 tablespoons (finely chopped) Coriander leaves
- 1 teaspoon Garam masala powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.75 teaspoon (or to taste) Salt
- 3 tablespoons (adjust as needed for the dough) Rice flour
- 1 cup Bread crumbs
- for shallow frying Oil
Instructions
Boil and mash the potatoes in a mixing bowl until smooth and lump-free. Set aside.
Grate the carrot and finely chop the green beans and onion.
In a pan, heat 1 teaspoon of oil over medium heat. Add the chopped onions and sauté until translucent.
Add the ginger-garlic paste and green chili (if using) to the pan. Sauté for another minute until fragrant.
Add the grated carrot, chopped green beans, and green peas to the pan. Sauté for 3-4 minutes to lightly cook the vegetables. Allow them to cool slightly.
In the bowl with mashed potatoes, add the sautéed vegetable mixture, garam masala powder, red chili powder, turmeric powder, salt, and chopped coriander leaves. Mix thoroughly to combine.
Gradually add rice flour to the mixture and knead gently to form a soft, non-sticky dough. Adjust the amount of rice flour if needed.
Divide the dough into equal portions and shape each portion into flat, oval-shaped or round cutlets about 1/2 inch thick.
Place the bread crumbs in a shallow dish. Coat each cutlet evenly with bread crumbs, pressing gently to ensure they adhere.
Heat oil in a frying pan over medium heat for shallow frying. Place 3-4 cutlets at a time in the pan (or as many as fit without overcrowding).
Fry the cutlets until golden brown and crispy on both sides, about 2-3 minutes per side.
Remove the fried cutlets and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with chutney, ketchup, or your favorite dip.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 28.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3001 mg | 64% | |
*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.
