Vegetable Cutlets
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups potatoes
  • ¼th cup - fresh carrots
  • ¼th cup - fresh peas
  • ¼th cup - french beans.
  • 4 - green chilies. Add more if you love spicy.
  • salt
  • Breadcrumbs
  • 4 tbsp - oil
  • 1 tbsp - jeera powder
  • 1 tbsp - fresh ground coriander powder - optional
  • ½ cup spring onion or onion - optional
  • ½ cup - fresh coriander
  • Salt
  • 2 tbsp - cornstarch (In India it is called corn powder)
  • Approx 1 tbsp - water
  • 4 tbsp - plain or seasoned breadcrumbs.
Instructions
  1. Dice potatoes to even sized pieces. Fill pan or cooker with 2 cups of water and cook potatoes till soft. Do not over-cook. If over-cooked they retain a lot of water and you cannot shape them to cutlets. If you are not confident how much to cook, while steaming potatoes, keep pricking with a fork. If fork doesn't slide in, keep cooking till it slides.
  2. Dice remaining veggies, steam them. Do not overcook. They should be just enough cooked.
  3. Add salt and veggies to potatoes. Mash together till well mixed. Add coriander and spring onion.
  4. Make even, desired sized balls. Press them a bit flat. Keep them aside.
  5. Add water to cornstarch in a bowl. Stir till well mixed. Thicker the cornstarch batter is, crunchier cutlets are. But it is hard to roll cutlets in the thick batter. You make the judgment on what you like.
  6. Roll cutlets in cornstarch, then in breadcrumbs.
  7. Add oil to a griddle (tawa). If you are making many cutlets, use an electric griddle. On an electric griddle, you can fry many at same time.
  8. Place cutlets on oil and press lightly. Pressing makes cutlet flat and fries evenly. Fry cutlets on both sides till golden brown.
  9. Serve hot with ketchup or cilantro chutney. Optionally serve with a lettuce leaf, cucumber rounds or radish rounds.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/mixed-vegetable-cutlets/