For those who love vegetarian delights, the Crispy Vegetable Cutlet is an excellent choice. These golden-brown cutlets are made with a mix of nutritious vegetables, blended with aromatic spices, and coated in crispy breadcrumbs. Whether served as an evening snack or a party appetizer, these cutlets are always a crowd-pleaser!
Ingredients:
- 2 medium potatoes (boiled and mashed)
- 1/2 cup carrots (grated)
- 1/2 cup peas (boiled and mashed)
- 1/4 cup corn kernels
- 1/2 cup breadcrumbs
- 1/2 tsp cumin powder
- 1/2 hot spice mix
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp cornstarch (for binding)
- 1/4 cup oil (for frying)
Directions:
- Mix mashed potatoes, peas, grated carrots, and corn in a large bowl.
- Now add mixed herbs, red chili powder, cumin powder, black pepper, and salt, and mix very nicely into the vegetable mixture.
- Next, add corn flour and breadcrumbs for binding and thoroughly mix until a small dough is formed.
- Now take a small amount of mixture and form a round or oval-shaped patty.
- Heat oil in a pan on medium heat and gently add cutlets one by one in oil.
- Fry cutlets for 2-3 minutes until crispy and golden brown. Flip each side halfway to avoid burning.
- Place cutlets on a paper towel to drain excess oil.
- Serve with ketchup, yogurt or mint chutney.
If you love crispy cutlets, don’t miss our Italian-Style Baked Chicken Cutlets with Herbs and Cheese recipe for a delicious, oven-baked alternative!
Nutrition Facts (Per Serving):
- Calories: 250
- Protein: 6g
- Carbohydrates: 32g
- Fat: 8g
- Fiber: 5g
- Sodium: 300mg
Tips for the Perfect Vegetable Cutlet:
- Refrigerate the shaped cutlets for 30 minutes before frying to help them hold their shape.
- Use panko breadcrumbs for an extra crispy texture.
- Air-frying or baking is a great alternative to deep-frying for a healthier option.
- Add other vegetables like beetroot, corn, or capsicum for added flavor and color.
Looking for more easy veg and chicken cutlets? Explore other different types of cutlet recipes and enjoy these delightful snacks!
FAQs
1. Can I make these cutlets without breadcrumbs?
Yes! You can use crushed cornflakes or semolina as a crispy alternative.
2. Can I freeze vegetable cutlets?
Yes, shape the cutlets and freeze them in an airtight container for up to 2 months. Fry them directly from frozen.
3. What dips go well with vegetable cutlets?
Green chutney, ketchup, or garlic yogurt dip pair wonderfully with these cutlets.
4. Can I bake these cutlets instead of frying?
Yes! Bake at 375°F (190°C) for 25 minutes, flipping halfway through, for a healthier option.
