Petitchef

Vegetable cutlets

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
Boiled potatoes 1 large

Boiled carrots 1 large

Boiled green peas 1/2 cup

Finely chopped cabbage 1/2 cup

Finely chopped palak 1/2 cup

Finely chopped onion 1 small

Bread 2 slices

Bread crumbs 1/4 cup

Green chillies 2 chopped

Red chilly powder 1/2 teaspoon

Salt to taste

Coriander 2 teaspoons(chopped)

Garam masala 1/4 teaspoon (optional)

Ginger garlic paste 1/2 teaspoon (optional)

Oil for shallow frying

Preparation

  • Boil the potatoes, carrots and green peas. Peal the potatoes and carrots and mash them. Finely chop all other veggies.
  • Heat a pan and add a tablespoon of oil. Add the ginger garlic paste. When it is done add the chopped onions.
  • When the onions turn transparent add the chopped cabbage, chopped green chilies and chopped palak. When the veggies turn soft and dry add the boiled and mashed veggies.
  • Add the salt and cover with lid. Wait for a minute and then add the garam masala and the coriander leaves. Remove from fire and let cool.
  • Mash the fresh soft bread and mix it with the cooked mixture. Now add the bread crumbs. Mix well. The mixture should be soft but should be able to made into patties.
  • At this stage you can add some more bread crumbs or can also add corn flour if the mixture is too soft.
  • Now smear your palms with oil and make small cutlets with the mixture. Set aside. Coat each cutlet with bread crumbs to enhance the taste.
  • Now heat a tava and shallow fry with oil. The cutlets can be had with any sauce or ketchup.
  • TIPS : Any veggies which suite your taste can be used. Don't use veggies with excess water. If you do want to use them, squeeze out excess water and use( bottle gourd, Zucchini etc) The cutlets can also be used as patties for vegetable burgers. The cutlets can also be deep fried instead of shallow fry. Coat the culets with some oil and bake these in an oven.

Photos

VEGETABLE CUTLETS, photo 1VEGETABLE CUTLETS, photo 2VEGETABLE CUTLETS, photo 3VEGETABLE CUTLETS, photo 4




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