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4.8
5 Votes

Vegetable cutlets

Vegetable cutlets
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Snacks
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Description

Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner..........

Ingredients & Quantity
  • 2 medium potatoes
  • 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
  • 2 tablespoons chopped cilantro (green coriander)
  • 2 finely chopped green chilies
  • 1 teaspoon chopped ginger
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon mango powder
  • 3 tablespoon All Purpose flour (plain flour or maida)
  • 1 cup breadcrumbs
  • Oil to fry
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Post Biryani Recipes from 17th Apr to 23rd Apr 2017 and win a Recipe book by Shazia Khan and an Amazon Gift Voucher
How to cook?
  1. Boiled the potatoes until they are tender.
  2. Once cooked, drain the water and let the potatoes cool down.
  3. Peel the skin off and mash the potatoes.
  4. Steam the chopped mixed vegetables.
  5. Make sure to squeeze the vegetables to take the excess water out.
  6. Mix all the ingredients together; adjust salt and pepper to your taste.
  7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
  8. With oiled hands, divide the mixture into 10 equal parts.
  9. Shape into flat round patties about 1/2 inch thick.
  10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
  11. Heat the oil on medium high heat in a frying pan.
  12. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
  13. Fry a few cutlets at a time until they are golden-brown on both sides.
  14. Repeat this until all the cutlets are done. Serve hot.
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