Soy-Free Veg Cutlet
Delight in the wholesome flavors of this Soy-Free Veg Cutlet recipe, a perfect option for those seeking a plant-based snack free from soy! Packed with nutrient-rich potatoes, carrots, beetroot, and green peas, these crispy patties are seasoned with a vibrant blend of Indian spices like cumin, turmeric, and garam masala, ensuring a burst of flavor in every bite. With rice flour as a natural binder and a golden breadcrumb coating, these cutlets are shallow-fried to perfection for a delightfully crunchy exterior. Ready in under an hour, they're an ideal appetizer or side dish served with mint chutney or ketchup. Whether you’re catering to soy allergies or simply exploring soy-free vegetarian options, these versatile cutlets are sure to impress.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Carrots (grated)
- 0.5 cup Green peas (boiled)
- 1 medium Beetroot (grated)
- 2 Green chilies (finely chopped)
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Rice flour
- 0.5 cup Breadcrumbs
- 0.25 cup Oil (for shallow frying)
Instructions
Boil the potatoes until tender, peel them, and mash them in a large mixing bowl.
In the same bowl, add grated carrots, boiled green peas, and grated beetroot.
Incorporate finely chopped green chilies, chopped cilantro, and grated ginger into the mixture.
Season with cumin powder, coriander powder, turmeric powder, garam masala, salt, and black pepper.
Mix well to combine all ingredients into a uniform vegetable mixture.
Sprinkle rice flour into the mixture and knead to bring everything together. The flour helps to bind the cutlets.
Divide the mixture into equal portions and shape them into flat, circular patties (about 2-3 inches in diameter).
Spread breadcrumbs on a plate and coat each patty evenly on all sides with breadcrumbs for extra crispiness.
Heat oil in a non-stick pan over medium heat for shallow frying.
Place the cutlets onto the pan, cooking them in batches if necessary. Fry until golden brown and crisp on one side (about 3-4 minutes), then flip and cook the other side for an additional 3-4 minutes.
Remove the cooked cutlets and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with mint chutney, ketchup, or your favorite dipping sauce.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 36.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5735 mg | 122% | |
*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.
