Name: Mixed vegetable cutlet recipe by Abi Guna at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: Potato – 2 Medium sized; Green chili – 2; Ginger – 1 inch size; Garlic – 2 pods; Chopped Onion – ½ cup; Grated carrots – ¼ cup; Chopped bell peppers – ¼ cup; Boiled peas – 2 tablespoons; Boiled corn – 2 tablespoons; Red chili powder – 1 teaspoon; Garam masala – 1 teaspoon; Turmeric powder – ¼ teaspoon; Coriander leaves – 2 tablespoons; Bread crumbs – 2 tablespoons; Lemon juice – 1 teaspoon; Salt; Oil – 2 tbsp + for deep frying

ABOUT Mixed vegetable cutlet RECIPE

Vegetable cutlets are my favourite childhood snacks.I still remeber the smell which I get while crossing the bakery near to my school. I can't imagine how much money I have spent in that bakery for that Cutlet.Whenever I am visiting India I won't forget to visit the same bakery to get that cutlet, they are so addictive. I am badly missing India right now.So here I have tried to recreate the bakery style cutlet which I love.

Ingredients Serving: 6

Potato – 2 Medium sized
Green chili – 2
Ginger – 1 inch size
Garlic – 2 pods
Chopped Onion – ½ cup
Grated carrots – ¼ cup
Chopped bell peppers – ¼ cup
Boiled peas – 2 tablespoons
Boiled corn – 2 tablespoons
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coriander leaves – 2 tablespoons
Bread crumbs – 2 tablespoons
Lemon juice – 1 teaspoon
Salt
Oil – 2 tbsp + for deep frying

Instructions

In a sauce pan add some water and boil the potatoes.
Meanwhile boil or steam cook the corn and green peas.
Once the potatoes are done, allow them to rest for 10 minutes and then mash the potatoes.
Chop the green chilies , garlic, onions ,ginger and grate the carrot and keep it ready.
Now heat a pan add 2 tablespoons of oil
Add the chopped green chili , garlic and ginger.
Once the raw flavor is gone add the grated carrots, boiled peas and corn kernels .
Saute it for 5 minutes
Add the spice powders (Turmeric , red chili and Garam masala) and salt
After 2 minutes of sauteing switch off the flame and allow the veggies to cool down.
Take a wide bowl, add the mashed potatoes , cooked veggies, coriander leaves and 2 tbsp of breadcrumbs.
Mix it well until all combined together.
Now take a small portion of the mixture and make it the patty shape
In a small bowl mix water and flour to a thin watery paste. (acts as a glue to coat the bread crumbs).
Dip the patties in the flour solution first and then coat with bread crumbs.
Similarly coat all the cutlets.
Meanwhile heat some oil for deep frying the cutlets.
Once the oil is hot enough deep fry the cutlets until they are golden brown in color on a medium flame.
Transfer those cutlets to the absorbent tissue to remove excess oil.
Serve the hot veggie cutlets with tomato ketchup or mint chutney and enjoy

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