Vegan Vegetable Cutlet
Crispy on the outside and tender on the inside, these Vegan Vegetable Cutlets are a delightful and wholesome treat that's perfect for snacks, appetizers, or light meals. Packed with the goodness of mashed potatoes, carrots, green beans, and peas, these cutlets are infused with aromatic spices like cumin, garam masala, and turmeric, making them a flavor-packed vegetarian and gluten-free option (with gluten-free breadcrumbs). The chickpea flour batter ensures a perfectly crisp breadcrumb coating, while shallow frying gives them a golden, irresistible crunch. Ready in under an hour, these cutlets are perfect for serving with chutney or ketchup, making them a versatile, crowd-pleasing dish for any occasion.
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Recipe Information
Ingredients
- 3 medium-sized (boiled and mashed) Potatoes
- 1 medium-sized (peeled and grated) Carrot
- 0.25 cup (finely chopped) Green beans
- 0.25 cup (boiled) Green peas
- 1 small (finely chopped) Onion
- 2 tablespoons (chopped) Cilantro
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 (finely chopped, optional) Green chili
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Turmeric powder
- 1 cup (use gluten-free breadcrumbs if needed) Breadcrumbs
- 2 tablespoons Chickpea flour (besan)
- 3 tablespoons Water
- 1 teaspoon (or to taste) Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons (for shallow frying) Cooking oil
Instructions
Step 1: Boil and mash the potatoes until smooth. Set them aside to cool slightly.
Step 2: Heat 1 tablespoon of oil in a pan and sauté the chopped onions until they are translucent.
Step 3: Add the ginger paste, garlic paste, green chili (if using), and all the chopped and grated vegetables (carrot, green beans, green peas) to the pan. Cook for 3-4 minutes or until the vegetables soften slightly.
Step 4: Add the ground cumin, garam masala, turmeric powder, salt, and black pepper to the pan. Stir well to combine the spices with the vegetable mixture.
Step 5: Remove from heat and allow the mixture to cool. Combine it with the mashed potatoes and chopped cilantro in a large bowl. Mix well to form a smooth, cohesive dough.
Step 6: In a separate small bowl, mix the chickpea flour with water to form a thick, smooth batter.
Step 7: Shape the potato and vegetable mixture into small patties or cutlets with your hands (about 2-3 inches in diameter). Dip each cutlet into the chickpea flour batter and then coat it evenly with breadcrumbs.
Step 8: Heat 3 tablespoons of oil in a skillet over medium heat. Shallow fry the cutlets in batches, cooking them for about 3 minutes on each side or until they are golden brown and crispy.
Step 9: Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Step 10: Serve the Vegan Vegetable Cutlets hot with tomato ketchup or a mint-coriander chutney.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 23.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2806 mg | 60% | |
*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.
