Veg Cutlet

Cutlets are one of the popular appetizers in India. They are loved widely and known for the crispy crust outside with soft interior making it a perfect tea time snack.

The veggies added in this give the needed crunch making every bite a delight.

What are all the things you need?

Potatoes - 2 big

Chopped Mixed veggies(carrot, beans, cabbage, green peas) - 1 cup

Finely chopped Onion - 3 tbsp

Ginger & garlic paste - 1 tsp

Turmeric powder - 1/8 tsp

Chili powder - 1 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Bread slices - 2

Seasoned Bread crumbs - for coating

Plain Flour/ Corn Flour - 2 tsp

Salt & Oil - as required

How to Proceed with it?

1. Wash the potatoes and cut them into halves.

2. Add water till they’re submerged and pressure cook for two whistles in a medium heat.

3. Or you can also boil the potatoes in an open pan till its tender which takes longer time compared to pressure cooking.

4. Once cooked, strain the potatoes from water and allow it to cool completely.

5. Once cooled, mash the potatoes using a potato masher or simply using hands.

6. Dip the bread in water and squeeze out the water completely or you can also add plain bread crumbs.

7. Add it to mashed potatoes and mix all the other ingredients together in a bowl.

8. Make a slurry out of plain flour and water.

9. Make round balls of the potato mix and flatten it in the shape of a patty.

10. Optional : Arrange the patties in a tray & refrigerate for half an hour to make it firm. So that it will not be delicate while coating process. You can also skip this step and proceed with the next process directly.

11. Take the bread crumbs in a separate plate or wide bow and dip the balls in the slurry then coat with bread crumbs evenly.

12. Pour the oil in a frying pan for deep fry and heat it.

13. Make sure the oil is very hot by dropping a bit of the mix and it will spring up with bubbles & a fizzing sound.

14. Fry it in hot oil in medium heat till golden brown & crispy by turning the sides in between to make sure they cook evenly.

15. Don’t overcrowd the frying pan as it will reduce the temperature of the oil and cutlets will start losing its shape.

16. Strain it from oil & serve the crispy cutlets hot with your favorite dipping sauce 😋.

Serving Suggestions:

• Serve it as a snack along with a condiment.

• Ketchup goes well with Cutlets.

• Pair it with a perfect tea or coffee during evening time or enjoy them as such.

Storing Options :

• You can store them in freezer up-to a month.

• After you coat the patties in breadcrumbs, arrange them in a tray.

• Keep it the freezer for an hour. By doing so, the patties won’t stick together when stored in zip lock bag.

• Take them out and store it in a zip lock bag and store it for a month.

• Fry the frozen cutlet patties directly in the hot oil whenever you like to. No need to thaw them.

• Make sure you won’t overcrowd the cold patties in the frying pan as it will reduce the temperature of the oil & cutlets start losing it shape and spread all over the oil.

NOTES :

• You can make it any time with your preferred and available veggies.

• Make sure you chop them fine so that it will hold the shape while making patties.

• You can make a non-vegetarian version by adding cooked & shredded chicken pieces to the potato mix and proceed with the remaining process.

Find the Printable Recipe below :