Nut-Free Veg Cutlet
Savor the wholesome goodness of these Nut-Free Veg Cutlets, a delightful snack packed with vibrant flavors and healthy vegetables! This easy-to-make recipe combines mashed potatoes, grated carrots, green beans, and green peas into perfectly seasoned patties with a crispy bread crumb coating. Enhanced with aromatic spices like garam masala and cumin powder, these cutlets are shallow-fried to golden perfection, making them irresistibly crunchy on the outside and tender on the inside. Perfect for dietary restrictions, this recipe skips nuts entirely without compromising on taste or texture. Ready in under 35 minutes, these cutlets are ideal for a quick appetizer, evening snack, or party platter. Pair them with mint chutney, tangy ketchup, or creamy yogurt dip for a crowd-pleasing treat that’s sure to impress.
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Recipe Information
Ingredients
- 3 medium-sized (boiled and mashed) Potatoes
- 1 large (grated) Carrots
- 0.5 cup (finely chopped) Green beans
- 0.5 cup (boiled and mashed) Green peas
- 1 cup Bread crumbs
- 2 tablespoons Cornflour
- 1 teaspoon Ginger-garlic paste
- 1 finely chopped (optional) Green chili
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh coriander
- 0.5 cup (for shallow frying) Oil
- 0.25 cup Water
Instructions
Boil and mash the potatoes, ensuring there are no lumps. Set aside.
Blanch the chopped green beans in boiling water for 2-3 minutes, then drain and set aside.
In a large mixing bowl, combine the mashed potatoes, grated carrots, blanched green beans, mashed green peas, and ginger-garlic paste.
Add cumin powder, garam masala, red chili powder, chopped green chili (if using), salt, and chopped fresh coriander. Mix well to form a uniform mixture.
In a small bowl, make a slurry by mixing cornflour with 1/4 cup of water. Stir until smooth and lump-free.
Divide the vegetable mixture into equal portions and shape each portion into small oval or round patties.
Dip each patty into the cornflour slurry, ensuring it is well coated, then roll it in bread crumbs for an even crust.
Heat oil in a skillet over medium heat. Once the oil is hot, shallow fry the cutlets in batches until golden brown on both sides. This should take about 2-3 minutes per side.
Remove the cooked cutlets and place them on a paper towel to drain any excess oil.
Serve hot with ketchup, mint chutney, or yogurt dip as a side.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 26.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4170 mg | 89% | |
*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.
