Name: Mixed Vegetable Cutlets recipe by Amrita Iyer at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: For the Vegetable Cutlets :; 2 Medium Potatoes – boiled,peeled and mashed; 1/2 cup mixed boiled/steamed vegetables – Carrots, Peas and Beans; 2 tsp salt; 1 tsp Green Chilli Paste/2 Green Chillies – finely minced; 1 tsp Coriander Powder (dhaniya); 1 tsp garam masala; 1 Onion – finely chopped; 1 cup breadcrumbs/2 bread slices – crusts removed, soaked in water and squeezed till dry; Oil for Deep frying; For the first coating :; 2 tbsp flour (maida); 1/3 cup water; For the second coating :; 1 cup breadcrumbs

ABOUT Mixed Vegetable Cutlets RECIPE

This recipe is an approximately 75 year old gem sourced from British Times and made in a historical restaurant (now sadly closed) in Lucknow!

Ingredients Serving: 8

For the Vegetable Cutlets :
2 Medium Potatoes – boiled,peeled and mashed
1/2 cup mixed boiled/steamed vegetables – Carrots, Peas and Beans
2 tsp salt
1 tsp Green Chilli Paste/2 Green Chillies – finely minced
1 tsp Coriander Powder (dhaniya)
1 tsp garam masala
1 Onion – finely chopped
1 cup breadcrumbs/2 bread slices – crusts removed, soaked in water and squeezed till dry
Oil for Deep frying
For the first coating :
2 tbsp flour (maida)
1/3 cup water
For the second coating :
1 cup breadcrumbs

Instructions

Boil vegetables – Place potatoes and mixed vegetables in a pressure cooker with 1 tsp salt and pressure cook for 2 – 3 whistles. Bring down the pressure and peel the Potatoes. Mash them in a bowl and add the rest of the steamed vegetables.
Add salt, green chilli paste, coriander and garam masala powders, chopped Onion and 1 cup of breadcrumbs. Mix well till very well amalgamated.
Make egg shaped cutlets, croquettes or place some cutlet mixture in a heart shaped cookie mould and make heart shaped cutlets. Arrange separately in a plate.
Mix the first coating – the flour and water thoroughly and keep this as well as the extra cup of breadcrumbs ready for frying the cutlets.
Heat Oil in a pan on medium low. When sufficiently hot dip each cutlet in the flour - water slurry. Then immediately take out and place in the 1 cup of breadcrumbs and roll so that the breadcrumbs coat the cutlets.
Deep fry each cutlet on medium heat till golden brown and crisp. Take out on an absorbent paper. Serve warm with chutney, ketchup or any dip you like.

Similar Recipes