Vegetable Cutlets | How to make Vegetable Cutlets

By Sharon Dcosta  |  26th Dec 2015  |  
3 reviews Rate It!
  • Vegetable Cutlets, How to make Vegetable Cutlets
Vegetable Cutletsby Sharon Dcosta
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

601

3





About Vegetable Cutlets

A twist to the regular vegetable cutlets, this recipe has vegetables and the slight tang of soya sauce. They can be served as starters or as an accompaniment with rice and gravy.

Vegetable Cutlets is a popular aromatic and delicious dish. You can try making this amazing Vegetable Cutlets in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Vegetable Cutlets by Sharon Dcosta has detailed steps with pictures so you can easily learn how to cook Vegetable Cutlets at home without any difficulty. Vegetable Cutlets is enjoyed by everyone and can be served on special occasions. The flavours of the Vegetable Cutlets would satiate your taste buds. You must try making Vegetable Cutlets this weekend. Share your Vegetable Cutlets cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sharon Dcosta for inputs. In case you have any queries for Vegetable Cutlets you can comment on the recipe page to connect with the Sharon Dcosta. You can also rate the Vegetable Cutlets and give feedback.

Vegetable Cutlets

Ingredients to make Vegetable Cutlets

  • 1 cup boiled and mashed potatoes
  • 1/4 cup carrots (finely chopped)
  • 1/4 cup onions (finely chopped)
  • 1/4 cup frenchbeans (finely chopped)
  • 1 tablespoon soya sauce
  • 1 tablespoon oil
  • Salt to taste
  • 1/4 cup flour
  • 1 cup Bread crumbs
  • 3 tablespoon chickpea flour (besan)

How to make Vegetable Cutlets

  1. In a pan heat oil, saute onions, carrots and french bean with a little salt.
  2. Add a little water if required and cook till the vegetables are soft. Add soya sauce and mix well. Set aside to cool.
  3. In a bowl take mashed potatoes and cooked vegetables. Mix well and shape into balls. Flatten with hands.
  4. In a small bowl, mix chickpea flour with water to make a batter.
  5. Coat cutlets in flour, dip in chickpea batter and roll in breadcrumbs.
  6. Deep fry till they are golden brown and serve hot with mint chutney and tomato ketchup.

My Tip:

Make bite sized cutlets and serve as starters with schezwan sauce.

Reviews for Vegetable Cutlets (3)

Dhanush P10 months ago

Nice dish to entertain guest very nice taste.
Reply

Winnerfred Ballantynea year ago

yummy!! Am gonna try this.
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Vijayalakshmi Sridhar2 years ago

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