I studied at Nirmala Niketan, College of Home Science in Mumbai. For cooking practical classes, I was in the non-vegetarian group. Hungry to learn and grow, I had a tremendous appetite for recipes and did not want to miss out on any, including the ones taught to the vegetarian group. Fortunately, I had a friend in the vegetarian section. So during lunch time, I would write down all the vegetarian recipes from her journal. Today, I made vegetable cutlets using the home science recipe as a guideline. The cutlets turned out amazing and like all the home science recipes, this too is a keeper.
A vegetable cutlet consists of mashed cooked vegetables, various seasonings and binding agents. The mixture is formed into rounds or for an attractive look, it can be shaped using a mould. Dredged in breadcrumbs and shallow fried in oil. These cutlets are mouthwateringly delicious, quick and easy to make. They can be served as an appetizer, side, sandwiched between two slices of bread or stuffed in a pita.
A vegetable cutlet consists of mashed cooked vegetables, various seasonings and binding agents. The mixture is formed into rounds or for an attractive look, it can be shaped using a mould. Dredged in breadcrumbs and shallow fried in oil. These cutlets are mouthwateringly delicious, quick and easy to make. They can be served as an appetizer, side, sandwiched between two slices of bread or stuffed in a pita.
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Easy Crispy & Delicious Vegetable Cutlets
(Yields 15)
Vegetables
Ingredients:
1 and 1/2 cups potatoes (cubed)
1 cup carrots (cubed)
1 cup green beans (cubed)
1 cup green peas (fresh or frozen)
1 cup small cauliflower florets
1 and 1/2 cups water
salt
Method:
Pressure cook all the vegetables with water for one whistle. Strain out the water and coarsely mash the vegetables. Set aside.
Cutlet Mixture
Ingredients:
1 large onions (finely chopped)
1 teaspoon cumin seeds
2 green chillies (finely chopped)
1 teaspoon chopped garlic
1 teaspoon grated ginger
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 tablespoon ketchup
1 tablespoon lime juice
1/4 teaspoon black pepper powder
1/4 cup panko breadcrumbs
few coriander leaves (chopped)
salt
Method:
Heat oil in a pan and add cumin seeds. When the seeds start to splutter, stir in the onion and sauté until translucent. Mix in the garlic, ginger and green chillies. Cook for a minute till fragrant. Incorporate the turmeric powder, chilli powder and black pepper powder. Fry well, then include the above vegetable mixture, ketchup, lime juice and salt. Combine well and sprinkle breadcrumbs to absorb any moisture. Shut off the flame and add coriander leaves.
Allow the mixture to cool.
Frying
Ingredients:
3/4 cups panko breadcrumbs
1/2 cup all-purpose flour
oil for shallow frying
salt
Method:
Shape mixture into cutlets by hand or using a mould.
Make a thin paste with flour and some water.
Heat a skillet with some oil for shallow frying. Dip each cutlet into the flour paste, then dredge with breadcrumbs and shallow fry until golden brown on both sides. Drain on absorbent paper towels.
Serve hot as an appetizer or side with the main meal.
