Veg Cutlet
Crispy, golden, and bursting with flavor, these homemade Veg Cutlets are the perfect mix of wholesome vegetables and aromatic spices, making them an irresistible snack or appetizer. Crafted with mashed potatoes, carrots, green beans, and peas, each patty is seasoned with ginger-garlic paste, garam masala, and a touch of chili for a flavorful kick. Coated in crunchy breadcrumbs and shallow-fried to perfection, these cutlets boast a delightful crunch on the outside and a soft, savory interior. Ideal for parties, teatime treats, or even as a side dish, they pair beautifully with ketchup or green chutney for a complete burst of taste. With just 40 minutes of prep and cook time, this quick and easy vegetarian recipe is sure to become a family favorite! Keywords: Veg Cutlet recipe, crispy vegetable patties, easy snack, vegetarian appetizer.
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Recipe Information
Ingredients
- 3 large Potatoes
- 1 large Carrot
- 0.5 cup Green beans
- 0.5 cup Green peas
- 1 medium Onion
- 1 tablespoon Ginger-garlic paste
- 1 small Green chili
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Bread crumbs
- 2 tablespoons Cornstarch
- 4 tablespoons Water
- 2 tablespoons Coriander leaves
- 1 cup Oil
Instructions
Peel the potatoes, cut them into cubes, and boil them until tender. Drain the water and mash the potatoes using a masher.
Finely chop the carrot, green beans, and green chili. Steam or boil the carrot, green beans, and green peas until cooked but not mushy.
Finely chop the onion. Heat a tablespoon of oil in a pan over medium heat and sauté the onion until translucent, then add the ginger-garlic paste and green chili. Stir for a minute.
Add the boiled carrot, green beans, and green peas to the pan, followed by red chili powder, turmeric powder, garam masala, and salt. Cook for 2-3 minutes, ensuring all ingredients are well mixed.
Add the mashed potatoes to the pan, mix everything thoroughly, and cook for another 2 minutes. Turn off the heat and let the mixture cool slightly.
Stir in chopped coriander leaves and mix well. Shape the mixture into small round or oval patties, about 1/2-inch thick.
In a small bowl, combine cornstarch with water to make a smooth slurry.
Dip each patty in the cornstarch slurry, then roll them in bread crumbs until evenly coated. Repeat until all patties are coated.
Heat the remaining oil in a frying pan over medium heat. Once hot, carefully slide in the prepared cutlets and fry until they are golden brown and crispy on both sides.
Remove the cutlets from the pan using a slotted spoon and place them on paper towels to drain excess oil.
Serve the veg cutlets hot with ketchup or green chutney.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 36.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6026 mg | 128% | |
*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.
