Spicy Vegetable Cutlet

Cutlets are often well received at my place and my family loves it with an appropriate chutney, dip ot sauce. These kinds of spicy mixed vegetable cutlets are very famous in most restaurants of Kerala. They pair it with a beautiful beetroot chutney, the recipe of which I shall share later in the blog. Because of time constraints, I could

not make it this time and served these with tomato sauce. All you have to do is to boil few potatoes, add spices and some finely chopped veggies. Shape them and shallow fry them till they are golden on both sides till they are golden.

I feel good and proud to have a big collection of cutlets, vadas and tikkis. You can click here to get the complete list and detailed recipe of each. There are recipes using raw plantain to yam to soya granules to poha 🙂 These tastes great with mint chutney of coriander chutney. You can use a variety of vegetables in the recipe. Don’t skip the beetroots as they lend a beautiful colour to these cutlets. You can shape and freeze them for more than a week. So, how about making it during this holiday season. I am sure you guys will like it. Eat healthy, stay happy.

Ingredients:

• Potatoes 4-5
• Onion 1
• Carrot 1
• French beans 7-8
• Boiled peas 1/2 cup
• Boiled corn 1/2 cup
• Beetroot half
• Fresh bread crumbs 1/4 cup
• Dried bread crumbs 1/4 cup
• Salt to taste
• Green chilies 1-3
• Ginger half inch
• Garlic cloves 3
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Black pepper powder 1 tsp
• Coriander powder 2 tsp
• Garam masala 1 tsp
• Aamchur powder 1/2 tsp
• Coriander leaves handful
• Oil for shallow trying

Method:

• Boil the potatoes till it’s soft. Peel off the skin and mash them well.

• Chop all the vegetables into small pieces.

• Heat a tablespoon of oil and saute finely chopped onion. Once they turn translucent, add chopped green chilies, ginger and garlic.
• To this, add the chopped vegetables. Now add turmeric powder red chili powder, coriander powder, garam masala and cook for two to three minutes.

• Transfer the mashed potatoes into a big mixing bowl and add this vegetable mixture into it.

• Add the boiled and crushed corn kernels into this mixture.

• Add salt to taste, aamchur powder and finely chopped coriander leaves.
• Furthermore, add around one fourth cup of fresh bread crumbs and combine well. (You can use around two bread slices)

• Take around big lemon sized balls of the mixture and flatten it in your palm.

• Roll it in dried bread crumbs and shape well.

• Repeat with the remaining mixture. I got 10 big and one small cutlet with the above measurements.

• Refrigerate these shaped cutlets for atleast half an hour. You can refrigerate it for longer duration too.
• Heat around 1-2 tablespoons of oil in a flat pan or skillet and shallow fry these cutlets till they turn golden and crispy on both sides

• Drain on an absorbent paper and remove the excess oil..
• Serve it hot with any dip, chutney or sauce of your choice.

Notes:

• You can add any vegetables of your choice. Make sure not to add vegetables with more water content.
• You may try baking these in a preheated oven at around 180 degree Celsius for around 25-30 minutes. Flip the sides midway through.