- Apr 21, 2020
- 2 min read

Vegetable Cutlets-1

Vegetable Cutlets

1.Onion-1 big

Ginger-2 tsp

Garlic-2 tsp

Green chilies-6-7(adjust according to your spice level)

Curry leaves-2 sprigs

Heat 1 tbsp oil and sauté all the above ingredients till translucent.

2.Turmeric powder-1/2 tsp

Pepper powder-1 1/2 tsp(increase or decrease to your spice levels)

Add the turmeric & pepper powders and sauté.

3.Cabbage sliced-1 1/2 cup

Carrot grated-1 1/2 cup

Beans chopped-1/2 cup

Salt to taste

Now add all the above vegetables and salt and cover and cook on medium heat till done.Allow this mixture to cool.

Note: u can add 1 cup Beetroot grated if you like ,and if so reduce the cabbage and Carrot grated to 1 cup each .

4.Potatoes-2

Pressure cook the potatoes by adding enough water for 2-3 whistles.Once cooled remove the cover and mash it with a fork.

Add to the above cooled Veggie mixture and adjust salt and pepper.Make Cutlet shapes . I got around 32 Cutlets with this amount.

5.Egg-1

Water-11/2 tbsps

Bread crumbs as needed

Beat the egg & water in a bowl .Dip each Cutlet first in the egg mixture and then dust with bread crumbs.

Note: U can freeze this by placing it in a tray and freezing it till frozen.Once frozen store in freezer bags or containers.U can take the required number of Cutlets and keep it out on countertops for half an hour before frying or u can remove the frozen Cutlets as required to a plate and thaw it in the refrigerator overnight or for 3-4hours and then fry. I haven’t tried freezing the eggless one’s yet.

6. For an eggless coating

All purpose flour-1/2 cup

Water as required

Bread crumbs as required

Mix Maida & water to make a thin batter and then dust it with bread crumbs.