Crispy Vegetable Cutlets: A Family Favorite Recipe
1 hour 35 minutes
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About Crispy Vegetable Cutlets: A Family Favorite Recipe
These crispy vegetable cutlets are a nostalgic weekend treat, inspired by my Sunday evenings spent making them for my son. A simple yet delicious snack, they're perfect for sneaking in extra veggies like beetroot and radish – ingredients we might often overlook.The beauty of this recipe lies in its adaptability. Use whatever vegetables you have on hand! The combination of mashed potatoes, aromatic spices, and a crispy coating creates a delightful contrast of textures – soft inside and perfectly golden-brown on the outside.Kids and adults alike will love these healthy and fun cutlets. Get ready to make snack time a wholesome celebration!
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Recipe Time & More
Prep45 minutes
Cook50 minutes
Total1 hour 35 minutes
Ingredients
Vegetables
- 2 cup Vegetables cabbage, carrot, finely grated. suggestions: beetroot, mixed. feel free to substitute with your favorites.
Potato Base
- 3 Potato boiled and mashed
Aromatics & Spices
- 2 Onion finely chopped
- 1/2 cup Coriander finely chopped (cilantro); or use mint, or a combination.
- 2 tsp Chili Powder red
- 1 tsp Garam Masala
Binding & Coating
- 2 tbsp Corn Flour also known as cornstarch
- 1/2 cup All-Purpose Flour for the batter
- 1 cup Breadcrumb panko breadcrumbs recommended for extra crispiness. alternatively, use crushed rusks.
Instructions
Prepare the Vegetable Mixture
- Heat oil in a pan. Sauté the finely chopped onions until lightly golden.
- Add the grated vegetables and cook until softened, seasoning with salt.
- Stir in the mashed potatoes, red chili powder, garam masala, and cornflour. Mix thoroughly.
- Let the mixture cool completely before shaping into balls.
Prepare the Coating
- In a shallow bowl, whisk together all-purpose flour and a pinch of salt with enough water to create a smooth, dosa-like batter.
- In a separate bowl, place the breadcrumbs (or crushed rusks).
Shape and Fry the Cutlets
- Dip each vegetable ball into the flour batter, ensuring it's fully coated.
- Roll the battered ball in breadcrumbs, pressing gently to adhere.
- Gently flatten each coated ball into a cutlet shape using your palms.
- Heat oil in a large pan over medium heat.
- Carefully fry the cutlets in batches, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
- Remove the cutlets from the pan and place them on a wire rack to drain excess oil.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for Perfect Vegetable Cutlets
- For extra flavor, add a teaspoon of ginger-garlic paste to the vegetable mixture.
- If you prefer a spicier kick, increase the amount of red chili powder to your liking.
- Don't overcrowd the pan when frying. This ensures even cooking and prevents the cutlets from becoming soggy.
- For a healthier option, shallow fry the cutlets in a non-stick pan with a minimal amount of oil.
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Recipe Nutrition
Calories: 265kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 2gSugar: 1g
Subhashni Venkatesh
Articles: 165
6 Comments
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I’m excited to try this recipe!
This is amazing! Excited to make it.
I’m eager to make this recipe!
I’m in love with this recipe already!
Yummmmyyyy !!!!
Hi