Cutlet Recipe | Veg Cutlet
Veg Cutlet is a melt in mouth masala packed starter prepared by toasting discs made of veggies, spices with mashed potatoes and garnished with breadcrumbs. Veg Cutlet is a 80’s fame starter that is a good choice to make on special occasions. Cutlet Recipe is explained in this post with step by step pictures.
Servings12 cutlets
Ingredients
- 2 big sized potato
- 1/4 cup other mixed veggies I used carrots peas and beans
- 1/2 onions chopped finely
- 1 slice bread
- 1/2 cup bread crumbs
- 1/2 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 2 tablespoon coriander leaves chopped
- 1 teaspoon lemon juice
- 1 tablespoon maida
- salt as required
- oil as required for deep frying / toasting
Instructions
- Pressure cook the veggies with required amount of water until soft.
- Peel off the skin of potatoes ,mash it well and add the other veggies to it.
- Then add finely chopped onions, Crumble the bread with your hands and add the bread to the veggies.
- Add ginger garlic paste, red chilli powder, garam masala powder, coriander leaves and required salt.
- Mix well and saute it in a nonstick pan with a teaspoon of oil till the onions turn soft and the masalas raw smell leaves, it will take just 5mins. Switch off and cool down.
- Add lemon juice and mix well to form a dough.
- Make equal sized round balls and slightly press it between your palms to make it flat. Keep aside.
- Now in a separate plate, mix maida and water to form a thick paste. Now dip each cutlet in the paste such that both sides are coated well.
- Then coat it with breadcrumbs as show in the below pic. Repeat the same for all other cutlets too. You can deep fry them or toast the cutlets(like what I did) till crispy.
- Serve the Veg cutlet hot with tomato sauce.
Notes
- You can also add beetroot for a nice color.
- You can deep fry them if you are making in bulk as it saves time
- Those who like eggs can use egg for coating and then dip them in breadcrumbs.
- Amma usually sautes onion and tomato well and then add it to the other other ingredients. You can try this too as tomatoes give a nice flavour.
- You can prepare the cutlets before hand and refrigerate them, and toast/deep fry when you want it to serve hot. I have tried a day prior to the guests arrived and it was good. So make sure you make the cutlets only a day prior and not more than that as the veggies will get spoiled easily.
Nutrition Facts
Cutlet Recipe | Veg Cutlet
Amount Per Serving (50 g)
Calories 83
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 56mg2%
Potassium 290mg8%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 248IU5%
Vitamin C 13mg16%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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