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
- 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)
Why are these patties falling apart in the pan? When starch molecules fail to gelatinize properly or excess moisture remains trapped inside the vegetable mixture, cutlets lose their structural integrity upon contact with hot oil. Vegetable cutlets belong to a broad family of pan-fried croquettes found across South Asia, historically adapted from British cutlets to utilize whatever seasonal garden produce and leftover starches a household had on hand. Mastering this preparation requires understanding how binder ratios and moisture control dictate the final crispness of the crust.
- Mash the boiled potatoes completely smooth while they remain hot, because trapped lumps create weak points where the patty will crack during pan-frying.
- Coat each shaped patty with breadcrumbs to create a protective barrier that absorbs surface moisture and yields an even golden-brown crust when heated in oil.
- Fresh green peas retain more natural sugars and burst with bright flavor compared to canned or heavily processed alternatives, though frozen peas require thorough thawing and patting dry to prevent excess water from weakening the besan flour binder.
- Maintain medium heat when pan-frying to ensure the interior warms through completely before the exterior breadcrumbs burn.
Proper resting on a wire rack prevents steam from softening the bottom crust after cooking. Leftovers keep well in an airtight container in the refrigerator for up to three days.
