Vegetable Cutlet 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, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 4.Remove from heat and let the mixture cool. Shape the mixture into small patties.
• STEP 5.Dip each patty in beaten egg and coat with breadcrumbs.
• STEP 6.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 7.Serve hot with ketchup or chutney.

Cooking Tips

• You can add other vegetables like cauliflower, bell peppers, or corn for added flavor.
• To make it vegan, skip the egg and use a mixture of cornflour and water as a binding agent.
• You can also bake the cutlets in the oven for a healthier version.

Storage and Serving

• Vegetable cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cutlets in a preheated oven at 180°C for 10-15 minutes or until heated through.
• Serve the cutlets as an appetizer with mint chutney or as a burger patty with burger buns and toppings.