Mixed Vegetable Cutlet Recipe
The Mixed Vegetable Cutlet is super simple to make. It packs in quite a textured and delicious punch with the addition of paneer, carrots, capsicum and peas making it a perfect tea time snack.
Mixed Vegetable Cutlet Recipe is a healthy nutritious snack that is delicately flavoured with garlic, and other Indian spices. Besides being very simple to make, it packs in quite a textured and delicious punch with the addition of paneer, carrots, capsicum and peas. Make the vegetable cutlet recipe as a tea time snack or make them into tiny bites for a party. Your family and guests will simply love it.
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Note:
Although only a few varieties of vegetables have been used in this recipe, you can add others such as sweet corn, beetroot or even spring onions to vary the taste. Avoid vegetables that might make the cutlets soggy. Egg that is used to dip the cutlet before frying is optional. Only using the bread crumbs will suffice.
20 M
20 M
40 M
4 Servings
Ingredients
- 3 Potatoes (Aloo) , boiled, peeled and mashed
- 1 Carrot (Gajjar) , peeled and grated
- 1 Green Bell Pepper (Capsicum) , de-seeded and finely chopped
- 2 tablespoon Green peas (Matar) , steamed
- 1 Onion , finely chopped
- 5 cloves Garlic , finely chopped
- 1/2 inch Ginger , grated
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 cup Cheese , shredded
- 1 teaspoon White vinegar
- 3 Green Chillies , finely chopped (adjust)
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1 Whole Egg , beaten
- 1/4 cup Whole Wheat Bread crumbs
- Sunflower Oil , for shallow frying
How to make Mixed Vegetable Cutlet Recipe
To begin take the mashed potato in a large bowl. Add in the carrots, capsicum, paneer, onion, garlic, ginger into the mashed potatoes. Mash all the ingredients well using a food processor, your hands or a potato masher until all the ingredients have come together and mashed well. There will be a subtle coarseness in the mixture, allow that to be as it adds to the texture.
Add in the remaining ingredients except the oil and mix well. Check for salt and spice levels and adjust to suit your taste. You can add more or less of the chillies if you find the recipe too spicy.
Shape this mixture into small lemon size balls and flatten them a little between your palms. Dip these flat cutlets in the beaten egg and then followed by the bread crumbs.
Preheat a skillet on medium heat; place the cutlets a few at a time on the skillet, drizzle oil on them and roast them on medium heat until they are crisp and browned on both sides. Continue the same process with the remaining cutlets.
Serve the delicious spicy hot Mixed Vegetables Cutlets along with chutney or a yogurt dip.
