Vegetable Cutlet

Vegetable cutlet is simpler yet healthier way to hide vegetables inside a yummy patty. Cutlet would be the best snack one can have with no guilt feeling, because it is not deep fried. The method shown below for making cutlet is to just roast them with little/no oil. The cutlet has to be made with potatoes as base for binding all vegetables, if you have diet restrictions you can replace potatoes with sweet potatoes. Even half of the potatoes can be replaced with cauliflower, which is a perfect alternative and adds more taste when it gets roasted. Another best thing about cutlets are, it has no garlic and no onion. This could be the best evening snacks on monsoon days and for family get-to-gather.  This is a very kids friendly snack, you can reduce the number of chillies when you prepare cutlets for kids. I have included both black pepper and chillies, pepper gives nice taste in every bite of your cutlet. With simple steps and photos I had shown how to prepare vegetable cutlet at home.

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preparation Time: 30 mins

Cook Time: 10 min

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Recipe Type: Evening Snacks
Yields: 15 cutlets
Author: Vidhya

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Veg Cutlet

Ingredients

Potato - 6 baby potatoes (I used) or 2 large potatoes

Carrot - 1 Medium sized

Beans - 10 nos

Cauliflower - 5 florets (Optional)

Peas - a handful

Sweet Corn - a handful

Green chilli - 2 nos

Chat Masala - 1/2 table spoon

Garam Masala - 1/2 table spoon

Black Pepper powdered- 1 table spoon

Bread crumbs - 1 cup

Rice flour - 2 table spoon
Salt - 1 table spoon or as per your taste

Method

• Chop carrot and beans finely. Chop potatoes and cauliflower into pieces.
  
• Add half a glass of water to cook vegetables in the pressure cook. Cook chopped vegetable along with peas and corn until 3 whistles, or for 15 min.  
  
• In the mean time, chop green chilli finely and keep aside
• After 3 whistles switch the stove off and allow the pressure to settle down. Drain the water completely from cooked vegetables. Peel the potato skin, add all the vegetable to a vessel to mash them.
• Add green chilli, chat masala, garam masala, pepper and salt to cooked vegetable.
  
• Mash potatoes nicely as it should bind with rest of the vegetables, make it like dough as shown in the picture. You should be able to make small spherical portionsls out of it. If you still want more firm consistency, you can add 2 -3 spoons of bread crumbs to the vegetable mix.
  
• Now prepare bread crumbs. Take two slices of bread, grind it in a mixer and the crumbs are ready.
  
  
  
• Mix 2 table spoon of rice flour in water. (Don't make it watery)
  
• Make small spherical portions out of mashed vegetables, press it down to form patty. Now dip the patty in the rice flour prepared above.
• Now make another coating of bread crumbs to the patty. Follow the same procedures to make all patties.
  
• Put the bread-crumb coated patties on hot tawa/pan. Let it cook for 5 min and turn it over. Cook the other side for another 5 min. (At this point you can sprinkle little oil/shallow fry the cutlets. I made it with no oil and it was absolutely yummy)  
  
• Now cutlet is ready and serve cutlets hot with tomato sauce.