Vegetarian Breaded Cutlets
Craving a hearty, flavor-packed vegetarian dish that's crispy on the outside and tender on the inside? These vegetarian breaded cutlets are the perfect choice! Crafted with a medley of mashed potatoes, grated carrots, peas, and aromatic spices like garam masala and ground cumin, these cutlets offer a burst of vibrant flavors in every bite. Coated in a golden breadcrumb crust and shallow-fried to perfection, they're irresistibly crisp and satisfying. Whether served as a snack, an appetizer, or paired with a tangy chutney for a complete meal, this recipe is as versatile as it is delicious. With a quick prep time of just 20 minutes, these vegetarian cutlets are sure to become your go-to comfort food. Perfect for vegetarians and anyone looking to enjoy a delightful twist on classic breaded cutlets.
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Recipe Information
Ingredients
- 2 medium, peeled and boiled potatoes
- 1 medium, peeled and grated carrot
- 0.5 cup, boiled peas
- 1 small, finely chopped onion
- 1 small, finely chopped green chili
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 0.5 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
- 1 cup breadcrumbs
- 0.5 cup all-purpose flour
- 0.5 cup water
- for shallow frying oil
Instructions
In a large mixing bowl, mash the boiled potatoes until smooth.
Add grated carrot, boiled peas, chopped onion, green chili, and ginger-garlic paste to the potatoes.
Mix in the ground cumin, ground coriander, garam masala, red chili powder, salt, and chopped cilantro.
Divide the mixture into equal portions and shape each portion into a patty or cutlet.
In a small bowl, mix the all-purpose flour and water to form a smooth batter.
Dip each cutlet into the flour batter, ensuring it is fully coated.
Roll the cutlet in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Heat oil in a frying pan over medium heat for shallow frying.
Once the oil is hot, add the cutlets and fry on each side until golden brown and crisp, approximately 3-4 minutes per side.
Remove from the pan and place on paper towels to absorb excess oil.
Serve the vegetarian breaded cutlets warm with your choice of sauce or chutney.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2870 mg | 61% | |
*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.
