Vegetable Cutlets are so tasty and nutritious. You can use your favorite combination of vegetables to make them interesting and delectable. They are so handy when you have unexpected guests, excellent as a dry non messy lunch or to enjoy on a long journey. They keep well when frozen so it is really great as a snack or a light lunch or mid morning snack. They taste wonderful in a sandwich or in buns.
A nice way of including vegetables and getting enough vitamins in your regular diet is to utilize leftover raw vegetables lying in your fridge to make these lovely cutlets. Cutlets are also an attractive way of making children and those who are not fond of vegetables to eat them. You will be surprised to see a beeline for those crisp and gorgeous looking golden cutlets.
You can pan fry or grill them if you wish but I prefer them deep fried to get them crisp and lightly golden. It is good to enjoy a little piece of deep fried heaven once in a while. Yes, good health is a priority and if it is made in your own kitchen then one is conscious about optimum hygiene and also quality and methods of preparation. Besides, homemade ones are made with utmost care, using good quality oil so they will always be fresh and healthy. Another important factor to note, is that you can maintain and regulate the temperature of oil so there is minimum oil absorption. Above all, at home each time we deep fry we use fresh oil and not refried oil or oil which is boiling in the woks/kadhais for long hours like the way it is used in some restaurants, carts or wayside dhabbas.
If you have few carrots, a potato or two, some French beans and green peas and wondering what to do with them then just go ahead and turn them into super delicious cutlets and just sit back and watch them disappear and feel good that you could replenish your fridge with ease! Enjoy… 😀
Ingredients:
- 4 large Potatoes (boiled, peeled & mashed)
- 2 med. fresh Carrots (peeled & grated)
- 1 cup fresh Green Peas (boiled & lightly mashed)
- ½ cup boiled/blanched French Beans (finely cut)
- 2 slices day old Bread (trim off edges & crumble)
- 1 tbsp. fresh Garlic paste
- ½ tbsp. fresh Ginger paste
- 3 fresh Green Chilli paste or to taste
- ¼ tsp. Turmeric pwd.
- ½ tsp. dry roasted Cumin pwd.
- 1 tsp. Garam Masala pwd.
- A dash of Nutmeg (grated)
- ½ cup fresh Coriander (roughly chopped)
- Juice of ½ fresh Lime
- Salt to taste
- Vegetable Oil – for deep frying
Procedure:
In a sufficiently large and wide bowl, combine and mix lightly together all the above mentioned ingredients.
Chill the mixture for about 20 mins.
Form cutlets in any desired shape and size, either with your hands or with the help of cutlet moulds.
For Crumb Coating:
Combine 1 cup dry Bread Crumbs + 2 tbsp. Corn Flour – for rolling
Roll each cutlet in the above dry crumb coating mixture and arrange on a tray/plate.
Chill for about 20 mins. or until firm.
If you wish to store them, then freeze and thaw before frying.
Deep fry the vegetable cutlets in sufficient hot oil in batches until lightly golden and crisp.
Drain completely with a slotted spoon and transfer to a tray lined with absorbent tissue.
Serve with your favorite dip, chutney, sauce or ketchup.
