Veg Cutlet Recipe Recipe

Cooking Directions

• STEP 1.Boil and mash the vegetables like potatoes, carrots, peas, and beans.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add mashed vegetables, salt, red chili powder, garam masala, and coriander leaves. Mix well and cook for a few minutes.
• STEP 4.Allow the mixture to cool and then shape it into small patties.
• STEP 5.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 6.Serve hot with ketchup or chutney.

Cooking Tips

• You can add other vegetables like cauliflower or bell peppers to the mixture for added flavor.
• To make the cutlets more crispy, you can dip them in beaten egg before frying.
• If you want a healthier version, you can bake the cutlets in the oven instead of frying them.

Storage and Serving

• Veg cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.
• Serve the cutlets as an appetizer or as a side dish with your favorite main course.