For more easy snacks like cutlets, check out my mushroom tikki recipe , raw banana kofta recipe , palak aloo tikkis , and this simple aloo tikki recipe .
Pin I know I said step by step recipe for vegetable cutlet but the patties are very straight forward. You can scroll down for the recipe to make the patties. The assembly is what I wanted to focus on in this post.
Pin Powder it in your blender or mixer and voila, bread crumbs!
Now we need a sticky coating that comes between the vegetable patties and the bread crumbs so that the bread crumbs will stick to the patties. The most common one is egg whites and that’s what my mom uses. I have made this recipe completely vegetarian so here’s what you can use instead of eggs whites in to coat the vegetable cutlets.
Pin Place this on the prepared bread crumbs.
Pin Flip over when one side is nice and brown. Cook both sides until crisp. Drain on a kitchen towel and serve with ketchup, mashed lightly in a wrap, with curd rice - there are tons of options! Pin
Here’s the recipe for vegetables cutlets, all in one place.
Vegetable Cutlets Recipe
Makes: 12
Ingredients:
For the patties: 1 potato 2 cups mixed vegetables cut into small pieces 1 small onion, chopped fine 2 green chillies, chopped fine ½ teaspoon red chilli powder (adjust according to heat level desired) 1 teaspoon chaat masala (or garam masala for a different taste) A pinch of amchur / dried mango powder ¼ teaspoon coriander powder / malli podi ¼ teaspoon roasted jeera powder / cumin seeds A handful of finely chopped fresh coriander leaves / kothamalli (optional) Salt to taste 2 teaspoon oil For the coating: 3 tablespoon maida mixed into a paste with 3 tablespoon water (approx.) 2 slices of bread, toasted dry on a skilled and powdered Oil to shallow fry
Instructions:
First, make the patties. Steam cook or pressure cook the vegetables until soft yet firm. Heat oil for patties and add the onions. Fry until soft and transparent. Then add the chilly powder, jeera, coriander, amchur, chat masala and green chillies. Mix well for 30 seconds.
Mash the potato well and add with the other vegetables. Let the mixture cook until well incorporated (about 2-3 mins). Add the coriander leaves, if using, and mix well. Add salt just before shaping into patties, otherwise the mixture will sweat and loosen up, making it hard to form the shapes.
Place each patty in the flour-water mixture and coat well. Then place on the bread crumbs and coat well.
Shallow fry until golden brown on both sides. Serve hot with ketchup, curd rice or mashed up in a wrap or sandwich.
For more easy snacks like cutlets, check out my mushroom tikki recipe , raw banana kofta recipe , palak aloo tikkis , and this simple aloo tikki recipe .
Pin I know I said step by step recipe for vegetable cutlet but the patties are very straight forward. You can scroll down for the recipe to make the patties. The assembly is what I wanted to focus on in this post.
Pin Powder it in your blender or mixer and voila, bread crumbs!
Now we need a sticky coating that comes between the vegetable patties and the bread crumbs so that the bread crumbs will stick to the patties. The most common one is egg whites and that’s what my mom uses. I have made this recipe completely vegetarian so here’s what you can use instead of eggs whites in to coat the vegetable cutlets.
Pin Place this on the prepared bread crumbs.
Pin Flip over when one side is nice and brown. Cook both sides until crisp. Drain on a kitchen towel and serve with ketchup, mashed lightly in a wrap, with curd rice - there are tons of options! Pin
Here’s the recipe for vegetables cutlets, all in one place.
Vegetable Cutlets Recipe
Makes: 12
Ingredients:
For the patties: 1 potato 2 cups mixed vegetables cut into small pieces 1 small onion, chopped fine 2 green chillies, chopped fine ½ teaspoon red chilli powder (adjust according to heat level desired) 1 teaspoon chaat masala (or garam masala for a different taste) A pinch of amchur / dried mango powder ¼ teaspoon coriander powder / malli podi ¼ teaspoon roasted jeera powder / cumin seeds A handful of finely chopped fresh coriander leaves / kothamalli (optional) Salt to taste 2 teaspoon oil For the coating: 3 tablespoon maida mixed into a paste with 3 tablespoon water (approx.) 2 slices of bread, toasted dry on a skilled and powdered Oil to shallow fry
Instructions:
First, make the patties. Steam cook or pressure cook the vegetables until soft yet firm. Heat oil for patties and add the onions. Fry until soft and transparent. Then add the chilly powder, jeera, coriander, amchur, chat masala and green chillies. Mix well for 30 seconds.
Mash the potato well and add with the other vegetables. Let the mixture cook until well incorporated (about 2-3 mins). Add the coriander leaves, if using, and mix well. Add salt just before shaping into patties, otherwise the mixture will sweat and loosen up, making it hard to form the shapes.
Place each patty in the flour-water mixture and coat well. Then place on the bread crumbs and coat well.
Shallow fry until golden brown on both sides. Serve hot with ketchup, curd rice or mashed up in a wrap or sandwich.
