Veg Cutlet Recipe | Mix Vegetable Cutlet
User Reviews
4.8
Veg Cutlet Recipe | Mix Vegetable Cutlet
Description
The Veg Cutlet consists of steamed carrots, potatoes, green beans, and green peas mashed lightly to retain some vegetable texture. The mix is seasoned with a semi-fine paste of ginger, green chili, and optional garlic along with chili powder, cumin, coriander, and garam masala for layered flavor. Fresh coriander leaves add herbal brightness, and breadcrumbs help bind the mixture.
The cutlets are shaped and then coated first in a thin batter made from all-purpose flour and water and then dredged in breadcrumbs for a crisp exterior when pan fried in neutral oil. This coating helps hold the cutlets together and creates a satisfying crunch contrasting with the tender vegetable interior.
These cutlets can be served as snacks or used in sandwiches with vegetables and sauces. They can be shallow fried for a lighter finish or deep fried for extra crispness. Variations allow adding grated cheese or paneer for protein or changing spices to adjust heat.
Using bread pulp soaked and squeezed dry or rava can be alternatives to breadcrumbs for binding or coating. The recipe scales well for large batches for parties or meal prep. Avoid watery vegetables that might cause the cutlets to fall apart.
You can adjust spices like adding black pepper or increasing green chilies to control heat.Coarse pounding of ginger, green chili, and garlic helps retain texture and aromatics.Soaking and squeezing bread to make pulp strengthens cutlet binding.Shallow frying is easier to manage than deep frying and still yields good results.Add grated paneer, cheddar, or tofu for extra protein.Veg cutlets work well in burger buns with typical sandwich toppings and sauces.Avoid watery vegetables like pumpkin or eggplant that reduce binding stability.Approximate nutrition is based on one vegetable cutlet portion.
Ingredients
- ½ cup carrot - chopped
- ¼ cup green beans chopped, French beans
- 1 cup potato chopped
- ½ cup green peas - fresh or frozen
- 1 inch ginger - peeled & roughly chopped
- 1 green chili - about ½ to 1 teaspoon chopped
- 2 garlic medium-sized); peeled and roughly chopped, optional, cloves
- ¼ teaspoon red chili powder or cayenne or paprika
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder - optional
- ½ teaspoon garam masala
- 3 to 4 tablespoons breadcrumbs - panko or regular, or bread pulp from 2 to 3 bread slices * check no 5 in notes below
- 2 tablespoons Coriander leaves or parsley, chopped
- salt as required
For crumb coating
- 2 tablespoons all-purpose flour
- 3 to 4 tablespoons water
- ⅓ cup breadcrumbs - panko or regular
For pan frying
- 2 to 3 tablespoons neutral cooking oil any neutral oil, add as required, generic cooking oil
Instructions
Preparation
- Rinse, peel and chop the veggies like carrots, potatoes, french beans.
- Boil or steam the veggies until fork tender in a steamer or pressure cooker.
- Drain all the water from the cooked veggies very well using a strainer. Set the cooked vegetables aside to become warm.
- When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or blender till fine to get bread crumbs.
- Set aside the bread crumbs in a plate or tray.
Making cutlet mixture
- When warm, transfer the cooked vegetables in a bowl.
- Mash them with a potato masher. Do not make a fine paste but keep it slightly chunkier with tiny bits of veggies. Set aside.
- Crush roughly chopped ginger, green chillies and garlic (optional) in a mortar to a semi-fine paste.
- Add the crushed ginger+green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves, bread crumbs and salt as required to the mashed vegetables.
- Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
- Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
- In another small bowl, take all-purpose flour and water.
- Stir and mix this mixture to get a smooth paste or slurry without any lumps.
- Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.
Breading
- Take a cutlet and dip in the all-purpose paste gently so that the paste gets coated all over the cutlet.
- Then dredge the cutlet in breadcrumbs evenly and all over. Dust off any extra breadcrumbs. Crumb coat and bread each cutlet this way and set aside.
- If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat).
Pan Frying Veg Cutlet
- Heat 2 to 3 tablespoons oil for shallow frying in a skillet or frying pan. Dust the excess bread crumbs from the veggie cutlets sand place them in the medium hot oil.
- When one side is light golden or golden, flip and fry the other side. Add more oil if needed.
- Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.
- Drain them on kitchen paper towels to remove excess oil. Fry the remaining cutlets this way add add more oil if required.
- Serve the cutlet hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup. You can also make burgers, wraps or sandwiches with them.
Notes
- Adjust green chili and spices to modify the cutlet's heat level.
- Coarse crush ginger, green chili, and garlic instead of pureeing for better texture.
- Soak and squeeze bread to make pulp which helps bind the mixture effectively.
- Shallow frying the cutlets is sufficient; deep frying is optional but trickier.
- Add paneer, tofu, or cheese for a protein boost if desired.
- Use a variety of vegetables like carrots, peas, potatoes, and beans; avoid watery ones.
- Veg cutlets double as burger patties when served with buns and toppings.
- Recipe quantities can be scaled up for parties or batch cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Veg Cutlet
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 312mg | 13% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1943IU | 39% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 14mg | 16% |
| Vitamin E | 2mg | |
| Vitamin K | 7µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 34µg | |
| Iron | 1mg | 6% |
| Magnesium | 21mg | 5% |
| Phosphorus | 62mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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