Veggie Cutlet

Craving for a simple evening snack? Try this one!

Veggie cutlet is a savory tea-time snack, usually deep-fried and served with mint chutney or tomato ketchup. It’s essentially a mixture made using vegetables and spices, later made into patties and fried.

Here, I have used potatoes and frozen green peas as primary vegetables to make the cutlet mixture. Feel free to include others like carrots, cabbage, cauliflower, beans, etc., if you wish. Then for frying, you could either shallow-fry, air-fry, or bake to suit your taste and diet. Continue reading to know how to make this yummy veggie cutlet.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 8-10 cutlets

Ingredients:

For pressure cooking:
2 large potatoes, skin-peeled, rinsed and diced
50g frozen green peas
400ml of water
A pinch of salt

For cutlet mixture:
5 tablespoons red onions, finely chopped
3 tablespoons cilantro, finely chopped
¼ teaspoon turmeric powder
¾ teaspoon red chili powder
1 ½ teaspoon chaat masala powder
½ teaspoon jeera seeds
1 tablespoon rice flour
1 teaspoon lime juice
Salt to taste

For shallow frying:
Cooking oil

Preparation:

Pressure cooking:

  1. Into a pressure cooker, add potatoes, green peas, salt, and water, and pressure cook until vegetables are done. (You could use a regular saucepan to cook as well.)
  2. Allow the pressure to release naturally.
  3. Drain, mash the vegetables, and keep them aside.

Making cutlet:

  1. Into a large mixing bowl, transfer mashed vegetables, add onions, cilantro, turmeric powder, red chili powder, chaat masala powder, cumin seeds, lime juice, and salt to taste. Mix well.
  2. Add rice flour and combine the mixture.
  3. Apply a drop or two of oil onto your palm. Make small rounds of the cutlet mixture, flatten them using your fingers into patties and place them on a plate.
  4. Refrigerate these cutlets in the freezer for 15 minutes.

Shallow Frying:

  1. Grease the pan with cooking oil and heat it on medium heat. Carefully place the refrigerated cutlets on it, and shallow fry them on both sides until they turn golden brown. Add an extra tablespoon or two of oil if you feel the need.
  2. Once browned on both sides, remove them from the pan.
  3. Serve them hot with your favorite dip and enjoy.

Veggie Cutlet

Note:

  • Add spices according to your taste.
  • Include other vegetables such as cabbage, cauliflower, green beans, carrots, etc., if you like.
  • You could use these veggie cutlets as patties for your burgers.
  • You could cover and store the cutlet mixture in the refrigerator for up to 2 days.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

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