Vegetable Cutlets

Vegetable Cutlets

You must know that vegetable cutlets are very diverse and there are different ways to prepare different types of vegetable cutlets. Today we are going to teach you another type of meatless vegetable cutlet whose raw materials are available and have a unique taste. In preparing this cutlet, which is actually a kind of Indian vegetable cutlet; A variety of spices are used that you can change to your liking. This cutlet is prepared with breadcrumbs and fried in a little oil in a frying pan. If you have access to an oven, you can also prepare this food in the oven, which is healthier.

Ingredients :

  • Large potatoes: 2 pcs
  • Peas: 1/2 cup
  • Large carrots: 1 pc
  • Sauteed green beans: 1/2 cup
  • Coriander leaves: 3 tbsp
  • Salt: To the extent necessary
  • Grated ginger: 3/4 tablespoon
  • Roasted green chili peppers: 1 or 2 pieces
  • Masala gram: 1/2 to 3/4 teaspoon
  • Rusk flour or bread flour: 6 tablespoons
  • Rice or corn or chickpea flour: 2 tbsp
  • Oil: 4 tablespoons

How to prepare:

First, saute the green beans. Cut the carrots and potatoes into small cubes. You can also use cauliflower or beets.

Put all the vegetables together in a saucepan and cook with a little water. Vegetables should be cooked until soft but not crushed. After cooking the vegetables, empty the pot of water. Squeeze the vegetables with a spatula or strainer to drain the excess water.

Beat the vegetables together until they are completely pasty and soft.

Add coriander leaves, green chili, gram masala, cumin and ginger to the vegetable cutlet. Mix the ingredients thoroughly.

Add the breadcrumbs to the cutlet ingredients and mix well.

Mix all ingredients well. Cutlet ingredients should be well pureed and non-stick. Cut a piece of material and shape the cutlet by hand.

Dissolve 2 tablespoons of rice flour or chickpea flour in a little water to make a watery paste. Then roll the cutlet in it. The cutlet does not need to be completely soaked. Once slightly moistened is enough.

Roll the vegetable cutlets in breadcrumbs until both sides are completely covered with flour. At this stage, you can also use Cornflakes.

Repeat for all cutlets. Put all the cutlets on a plate. Wait 5 to 10 minutes for the vegetable cutlet ingredients to be well absorbed and the flour to stick to the cutlets.

In a small frying pan, pour the oil and put on the heat until the oil is hot. About 5 teaspoons are enough for 5 vegetable cutlets. You can reduce this amount of oil to 2 tablespoons.

Finally, turn the vegetable cutlet over so that the other side is also fried. When all the cutlets are golden, take them out of the pan and serve with any kind of sauce.

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