Veg Cutlet Recipe
Mixed veg cutlet is a quick snack recipe served as a tea snack. These can also be used to make veg burgers. Veg cutlets are made with veggies like potatoes, peas, beans, and carrots. These are pan-fried and are healthy.
Mixed veg cutlet is a quick snack recipe served as a tea snack. These can also be used to make veg burgers. Veg cutlets are made with veggies like potatoes, peas, beans, and carrots. These are pan-fried and are healthy.
- salt as needed
- â½ to â¾ tsp garam masala
- 2 cups potatoes (cubed (2 large) (or sweet potatoes or
- â½ cup green peas
- 1 cup carrot (cubed (1 large))
- â½ cup beans ( chopped (6 to 8))
- 3 tbsp coriander leaves
- â¾ tsp ginger grated
- 1 to 2 green chilies ( finely chopped)
- 6 tbsp bread crumbs (or â½ cup thick poha or roasted besa
- 2 tbsp besan (or chickpea flour or rice flour or corn fl
- 4 tbsp oil (or as needed)
- Carbohydrate 0.0084692307864135 g
- Cholesterol 0 mg
- Fat 0.00120000000243461 g
- Fiber 0.00646153836460855 g
- Protein 0.00491538462535715 g
- Saturated Fat 3.23076923732395E-05 g
- Serving Size 1 1 cutlet (0g)
- Sodium 12.0316923079077 mg
- Sugar 0.00200769242180494 g
- Trans Fat 0.000440769231663482 g
- Calories 0 calories
Step-by-step
- Ingredients: salt as needed, ½ to ¾ tsp garam masala, 2 cups potatoes (cubed (2 large) (or sweet potatoes)), ½ cup green peas, 1 cup carrot (cubed (1 large)), ½ cup beans (chopped (6 to 8)), 3 tbsp coriander leaves, ¾ tsp ginger grated, 1 to 2 green chilies (finely chopped), 6 tbsp bread crumbs (or ½ cup thick poha or roasted besan), 2 tbsp besan (or chickpea flour or rice flour or corn flour), 4 tbsp oil (or as needed)
- Combine all the vegetables (potatoes, peas, carrots, beans) in a pan and boil until tender.
- Once cooked, mash the vegetables well.
- Add grated ginger, green chilies, coriander leaves, garam masala, and salt to the mashed vegetables. Mix thoroughly.
- Add besan (chickpea flour) and mix well.
- Add bread crumbs gradually while mixing to form a dough-like consistency.
- Heat oil in a pan.
- Make small cutlets from the mixture and flatten them slightly.
- Carefully place the cutlets into the hot oil.
- Fry the cutlets on medium heat until they turn golden brown on both sides.
- Remove the cutlets from the pan and drain excess oil on absorbent paper.
- Serve hot with chutney or sauce of your choice.
My Favorite Easy Veg Cutlet Recipe
As a busy working mom, finding quick and healthy meal options is always a top priority. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present need to get dinner on the table without sacrificing nutrition. That's why I've become a huge fan of recipes that are both simple and satisfying, and these veg cutlets are a perfect example. They're incredibly versatile, customizable, and honestly, my kids devour them!
The beauty of this recipe lies in its simplicity. It's a great way to use up leftover vegetables, making it a fantastically economical choice. I often find myself roasting extra potatoes or carrots on the weekend, and knowing I can transform them into these delicious cutlets during the week is a lifesaver. Plus, the whole process is surprisingly quick. From prep to plate, you're looking at under 30 minutes, which is a huge win on a busy weeknight.
I love the way these cutlets are so easily adaptable. Feel free to experiment with the vegetables! Add some finely chopped spinach for extra nutrients, or swap out the peas for corn. The spice level is also easily adjusted to your preference – add more green chilies for a spicier kick, or leave them out entirely for a milder flavor. The possibilities are endless!
One of my favorite ways to serve these cutlets is with a side of mint-coriander chutney. The cool, refreshing chutney cuts through the richness of the cutlets beautifully. However, you can also serve them with ketchup, a simple yogurt dip, or even as a delicious addition to a salad.
Beyond their convenience and flavor, these veg cutlets are also incredibly healthy. Packed with vitamins and nutrients from the variety of vegetables, they’re a guilt-free snack or meal option. I often pack them in my kids’ lunchboxes, knowing they’re getting a nutritious and delicious treat. The crispy exterior and soft, flavorful interior make them incredibly appealing to both kids and adults, which is always a bonus in my book!
Making these cutlets is a true testament to the power of simple cooking. It’s proof that healthy doesn't have to be complicated, or time-consuming. It's a recipe that reflects my own approach to cooking – practical, adaptable, and most importantly, delicious. Give it a try, and I'm confident that these veg cutlets will become a new family favorite.
Tips and Variations:
- For extra crispy cutlets: After forming the cutlets, chill them in the refrigerator for at least 30 minutes before frying. This helps them hold their shape better and gives them a crispier texture.
- Make it ahead: You can prepare the cutlet mixture ahead of time and store it in the refrigerator for up to two days. Fry them just before serving.
- Experiment with spices: Feel free to add other spices to the cutlet mixture, such as cumin powder, turmeric powder, or paprika, to enhance the flavor.
- Bake instead of fry: For a healthier option, you can bake the cutlets in the oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.
- Serve as a burger patty: These make fantastic vegetarian burger patties! Serve them on buns with your favorite toppings.
I hope you enjoy this recipe as much as my family and I do. Let me know in the comments below if you give it a try!
