Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Vegetable Cutlets Recipe

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Mixed Vegetable Cutlets are a delicious and popular snack item mostly enjoyed as tea time snack. Crisp on the outside, moist on inside and packed with tantalizing flavors, they are one of the best appetizers to also serve during a party or a get-together.  

To make these cutlets, you can use any vegetables of your choice; I made them with some boiled potatoes, carrots, French beans and green peas. You may also add some paneer or processed cheese to make them even more delicious. 

Looking for more similar recipes? Do try out ...

Air Fried Potato Corn Balls, 

Kolkata Style Beetroot Chops, 

Hara Bhara Kebabs, 

Chana Dal Stuffed Aloo Tikki, 

Garlic and Herbed Baby Corn Samosa Cigars , 

Arbi ke Patrode


Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Vegetable Cutlets Recipe




Monsoon has kind of arrived a bit early this year in Northern parts of India. There was a sudden downpour yesterday evening making the weather so pleasant and enjoyable....and therefore, came the demand for some nice crispy fried snacks to go with a cup of hot adrak wali chai (ginger tea). I already had few boiled potatoes lying in the refrigerator along with some carrots, beans and frozen green peas. Grabbed them all and made these delicious cutlets in just under half an hour. Everyone was so happy and completely satiated to the core. If you too are looking for some monsoon snack ideas, then these cutlets would really be a great deal... do try them out. 

I have coated these cutlets with normal bread crumbs, but, you can always use healthier options such as oats, poha or even suji/semolina. They are so versatile in terms of cooking technique as well - can be pan fried, deep fried, air fried or even baked. I have this time, deep fried them seeing the demand of the weather... :-)

INGREDIENTS

  • Boiled and peeled potatoes - 2, medium size
  • Grated carrots - 1/4 cup
  • Finely chopped French beans - 2 tbsp
  • Boiled/ Frozen green peas - 1/4 cup
  • Finely chopped ginger - 1 tbsp
  • Finely chopped green chilies - 1 tbsp
  • Lemon juice - 1/2 tbsp
  • Fresh chopped coriander - a handful
  • Salt - to taste
  • Black pepper powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Amchoor powder - 1/2 tsp
  • Dhaniya powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Bread crumbs - 1/4 cup + 1/4 cup for crumbing
  • Cornflour - 1/4 cup
  • Refined oil - 1/2 tbsp




Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Vegetable Cutlets Recipe




METHOD

  • Start by grating the potatoes in a large mixing bowl. Always try to use cold, boiled potatoes as freshly boiled potatoes have a lot of moisture, which makes the cutlets absorb lot of oil. Also, they do not turn out that crisp.
  • In a pan, heat some oil. Add in ginger and green chilies. Fry for a few seconds.
  • Next add the grated carrots, French beans and frozen green peas. If using fresh green peas, first boil them and then add in here.
  • Give a nice stir and saute them on medium-high heat just for 2 - 3 minutes or just until their moisture is evaporated.
  • Transfer them to the bowl of grated potatoes. Add in chopped coriander and season with salt along with other spice powders.
  • Also mix in lemon juice and bread crumbs. The mixture should come like a dough.
  • Now, mix the cornflour with 1/4 cup of water making a thin slurry. Add in a pinch of salt and black pepper powder. Simultaneously, in a separate plate, take some bread crumbs for crumb coating of cutlets.
  • Pinch out lemon sized balls from the dough mixture. Shape them into round patties or use any cookie cutter to give them whatever shape you like. I used a heart shaped cookie cutter here.
  • Now, take one cutlet at a time. Dip it in the cornflour slurry and then roll into the dry bread crumbs such that they are coated evenly on all sides. Place on a plate, a sil-pat or a baking tray.
  • Once done with crumbing all cutlets, freeze them for 8 to 10 minutes. Take them out and fry in medium-hot oil until golden on all sides. Serve them hot with tomato ketchup or mint-coriander chutney on the side.
  • TIP - If you want to store the cutlets and use later, you can completely freeze them for 2 to 3 hours and then store in a zip-lock bag. Whenever you want to use them, just take them out from the freezer and immediately fry in medium-hot oil.

Mixed Vegetable Cutlets | How to Make Vegetable Cutlets | Mixed Vegetable Cutlets Recipe





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