Vegetable cutlet recipe

Cutlets give an idea to blend many vegetable in a single recipe. The taste of vegetables is enhanced by using different Indian spices. It is one of the spicy Indian recipes that are widely tried in spice using countries. Cutlets are best appetizers that are used variably like you can use them as a snack or the ingredient of vegetable burger.

Vegetable cutlet recipe provides you good number of calories having different vegetables in it. It is the favorite dish of veggies.

Things you need

• Potatoes (two medium sized)
• Salt (one teaspoon or adjust according to your desire)
• Mixed vegetables (One cup, diced corn, green peas, green beans, carrots)
• Ginger(one teaspoon, hacked)
• Oil (for fry)
• Mango powder (one teaspoon)
• All Purpose flour (three tablespoons)
• Breadcrumbs(one cup)
• Cilantro (two tablespoons, diced)
• Green chilies (two in number, finely chopped or add according to your taste)

Preparation Method

1. Wash the potatoes with water. Pour water in some large pot and put potatoes in it. Let them boil till they become soft. After fifteen minutes, you can check boiling potatoes with the sharp point of knife. If the knife goes inside the potatoes easily, it means they are boiled so turn off the flame.
   
   
2. Drain the water from boiling pot and wait till potatoes cool.
   
   
3. Take off the skin of potatoes and then mash them in some bowl.
   
   
4. Cut all the vegetables that you want to add in cutlets. Put them in pan and steam.
   
   
5. Drain the vegetable to remove extra water that you will find after steaming. All the vegetables should be perfectly dry.
   
   
6. Make the infusion of all the ingredients mentioned in the ingredient list. However, you are to adjust the pepper and salt according to your taste.
   
   
7. To make batter, add water into all purpose flour and put it aside.
   
   
8. Smear your hands with oil then split the mixture into ten parts. All the parts should be equal.
   
   
9. Put the mixture on your palm and shape it like patties, flat round. Do not make them too thick rather the thickness should not exceed than half inch.
   
   
10. After shaping the entire mixture, coatthem with flour batter then roll them into breadcrumbs for another coating. Put all the coated cutlet aside.
    
    
11. Take deep frying pan and heat oil or ghee on medium flame.
    
    
12. Pour the oil in such a quantity that could cover one and a half inches offrying pan's bottom. To check the readiness of oil, drip some batter. If it comes up, it means oil is ready for frying.
    
    
13. Do not place all the cutlets rather fry few at a time. Change their sides and when both the sides are golden brown, take them out.
    
    
14. Fry all cutlets in the same way.
    
    
15. Serve them hot with chutney.
    
    

Things to know

• Oil should be heated enough or else cutlets will break down.
• You can add breadcrumbs into the mixture if it becomes thin.
• You have an option to give any shape to cutlets.