Vegetable Cutlet

(Veg. Cutlets)
Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine Indian

Ingredients
  

Step 1:

  • 1 cup cooked rice
  • 1⁄2 cup peas boiled
  • 2 baked potatoes, cubed
  • 1⁄2 cup carrot, grated
  • 1⁄2 cup green pepper, diced small
  • 1 green chili, diced small
  • 1⁄2 cup cauliflower, cut small
  • 1 tsp ginger, minced
  • 1 small onion, minced

Step 2:

  • 2 tbsp cornstarch
  • 1⁄2 cup of water
  • 1 cup bread crumbs

Step 3:

  • Water, enough to mix the cornstarch oil, to pan fry the cutlets

Spices:

  • 2 stalks of coriander leaves
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp chili flakes
  • 1 tsp chaat masala
  • ½ tsp dry mango powder *
  • 2 tbsp. bread crumbs
  • ½ tsp salt for taste

Instructions
 

Step 1:

  • Mix all the vegetable and rice ingredients.
  • Add coriander leaves and spices. Mix well.
  • Add 2 tablespoons of bread crumbs. Mix well.
  • Form patties.

Step 2:

  • Mix the cornstarch in 1⁄2 cup of water.
  • Dip the patties in the cornstarch mix.
  • Cover the patties with breadcrumbs.

Step 3:

  • Pan-fry the patties until both sides are golden brown.
  • Remove vegetable cutlets to a paper-towel-lined plate.
  • Vegetable Cutlets are ready to serve.

Video

Notes

This dish can be eaten as an appetizer, as a sandwich, or with rice, chapati, nan etc.
*If you have no mango powder, you can use lime juice.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian

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