Soy-Free Vegetable Cutlet
Discover the delicious simplicity of Soy-Free Vegetable Cutlets—a wholesome, allergy-friendly twist on a classic snack or appetizer! Packed with nutritious ingredients like potatoes, carrots, green beans, and peas, these flavorful patties are spiced with cumin, coriander, turmeric, and a touch of heat from green chilies. Made without soy and bound with rice flour, these cutlets are coated in crisp breadcrumbs for a satisfyingly golden crust. Perfectly pan-fried to seal in the spices, they’re a versatile dish that pairs beautifully with chutneys or dipping sauces. Quick to prepare and easy to customize, this vegan-friendly recipe brings vibrant veggies to life in a crowd-pleasing form!
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Recipe Information
Ingredients
- 3 medium Potatoes (boiled and mashed)
- 1 medium Carrots (grated)
- 0.5 cup Green beans (finely chopped)
- 0.5 cup Green peas (boiled and mashed)
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 small Green chilies (finely chopped)
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (optional, for extra heat)
- 4 tablespoons Rice flour
- 1 cup Breadcrumbs (ensure soy-free)
- 3 tablespoons Oil (for shallow frying)
Instructions
In a large mixing bowl, combine the boiled and mashed potatoes, grated carrots, chopped green beans, boiled and mashed green peas, and finely chopped onion.
Add the grated ginger, finely chopped green chilies, and chopped cilantro to the vegetable mixture.
Sprinkle in the ground cumin, coriander powder, turmeric powder, salt, and black pepper (if using). Mix thoroughly to distribute the spices evenly.
Add the rice flour to the vegetable mixture and mix until it forms a cohesive dough. The rice flour helps bind the cutlet mixture together.
Divide the mixture into equal portions and shape each portion into flat, round patties (about 2.5 inches in diameter and 0.5 inches thick).
Place the breadcrumbs on a plate. Coat each patty evenly with breadcrumbs, pressing gently to ensure the crumbs stick well.
Heat a non-stick pan over medium heat and add the oil for shallow frying. Once the oil is hot, place the cutlets in the pan without overcrowding.
Cook the cutlets for 2-3 minutes on each side, or until golden brown and crispy. Flip carefully to ensure even cooking.
Once cooked, transfer the cutlets to a plate lined with paper towels to remove excess oil.
Serve the soy-free vegetable cutlets warm with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 27.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2575 mg | 55% | |
*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.
