Vegetable Cutlet Recipe | Easy Veg Cutlet

Vegetable Cutlet Recipe – It is one of the simple and healthy evening snacks which can be made with leftover vegetables with potato as a base ingredient.

According to your taste, you can add your favorite veggies and deep fry or shallow fry. If one is looking to eat directly then tomato ketchup or green chutney best suits.

You can use veg cutlet between two bread slices and have them like a sandwich. In our recipe we have removed vegetable boiled water, if you want to reuse it, you need to peel off the skin of vegetables before boiling.

Below is the process of making Vegetable Cutlet:

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Vegetable Cutlet | Veg cutlet | How to Make Vegetable Cutlet

Vegetable cutlet is one of the healthy tea time snack which can either be eaten directly or used for stuffing sandwich.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 120 kcal

Author Uppada Lakshmi

Ingredients

• Maida/ all purpose flour – 3 tbsp.
• Carrot – 1 no. medium sized
• Potato – 1 no. medium sized
• Onion – 1 no. medium sized
• Green Peas – 2 tbsp.
• Garlic – 1-inch piece
• Fennel seeds - 1 tbsp.
• Green chillies– 1 tbsp.
• Coriander leaves – 1 tbsp.
• Dried bread crumbs – 4 slices
• Turmeric powder – 1 pinch
• Oil - required
• Salt – As per your taste
• Water – required

Instructions

Preparation of Vegetable Cutlet:

1. Make powder of dried bread crumbs and keep aside.
2. Cut carrot, potato and onion into small pieces.

Tip: Here I have mentioned only two variants of vegetables; you can add your favorite veggies. Remember if you increase veggies quantity then you need to adjust salt and chili paste.

1. Add the little water, salt and turmeric powder to above vegetables and boil them until cooked.
2. Drain water and smash them gently, keep aside
3. Make a paste of garlic, fennel seeds, green chilies and coriander leaves.
4. Add 1 tbsp. of oil in a pan and fry onions till they turn color.
5. While onions are about to turn their color add above paste and sauté for a while.
6. Add mashed carrot and potato and cook for a minute or two.
7. Once it is done, cool it.
8. Meanwhile, make a paste of maida by adding a little water.

Tip: Consistency of maida should be like an idli batter.

1. Make vegetable paste into small balls (round or gentle pressed) and dip in maida batter.
2. Sprinkle bread powder and keep aside so that it dries.
3. Once all balls are done deep fry them in oil or you can roast them on both sides by applying little oil on a tava.
4. Serve vegetable cutlets hot with tomato ketchup or green chutney.