Veg cutlet recipe | Vegetable cutlet recipe | How to make cutlet

Veg cutlet made with intermingled vegetables, herbs and spices makes for a expectant Camellia sinensis-clip collation that your whole family will love! Did you know that cutlet is one of the most popular bite eaten across the Earth. Cutlets come in different shapes, sizes and kinds but one thing is uncouth – They are crisp and additively delicious! These vegetable cutlets are a flavor bomb, super delicious and levelheaded as they are pan fried.

Nigh veg cutlet

The word 'Cutlet' is derived from the French word 'côtelette' and were a typical neophyte/starter in the French Cuisine. Advanced they became very popular crosswise the public and are made in numerous shipway. Veg scollop are popular in the Indian culinary art and are ready-made with vegetables like potatoes, carrots, peas, herbs and spices. Like the traditional cutlets, our vegetable cutlets are breaded and fried until crisp.

You may be wondering what a vegetable cutlet is

A veg cutlet is a simple mashed and spiced vegetable patty that is swaybacked in batter, later dredged in bread crumbs and fried in oil. There are vegetarian and non-vegetarian cutlets made in American Indian culinary art. However in all of these versions, potato forms the base of the patties.

My recipe

This recipe of vegetable cutlet is simple, healthy, gluten-free and vegan. For making any kind of cutlet we take bread crumbs or flour to constipate the ingredients. But my recipe can be made without some of them away simply replacing bread crumbs with flattened rice/ poha or roasted gram flour (sattu).

In that post I have shown making cutlets without bread crumbs, for both binding A well for crumb finish. However if you don't have poha, then you hindquarters simply economic consumption bread crumbs or panko crumbs.

Apart from potatoes I function peas, carrots and beans. Sometimes I also use cauliflower, babe prickly-seeded spinach, broccoli and sweet corn kernels. For a meaty texture you can also add some soja granules (vegetable unsmooth protein).

Sweet potatoes, yam plant, rude banana and even grated beetroot can be used. But remember that the taste of your cutlets will ride the veggies you use. So use exclusive the vegetables you like.

These veg cutlets go really well with green chutney, schezwan sauce, mint chutney or chili pepper sauce. These can also be served as burger patties in a vegetable beefburger.

Divided from qualification a great tea time bite, they also make a dandy appetiser & party snack.

More confusable recipes
Hara bhara kabab
Chicken cutlets
paneer cutlets
mushroom cutlets
Corn whiskey cutlets

How to make veg cutlet (stepwise photos)

Preparation

1. First of all rinsing and chop 8 french beans, 1 turgid carrot and 2 medium potatoes to 1 edge cubes. You can likewise use of goods and services cauliflower, beets and cabbage. I in use half cup green peas as advantageously. After chopping you should be having

• 2 cups potatoes
• ½ cup French beans
• ¾ to 1 cup carrots

2. Add them to a steam hoop. Pour 1½ cups piddle to your cooker operating theatre steamer. Put down a wrin or trivet and then put on the steam basketful in the steamer. Covering and steam them together until equitable done. They must be soft cooked and firm but essential not be mushy or soggy. If wafer-like in a locoweed, drain them astir in a colander completely if any moisture is left.

Twinkling pot: To cook in trice pot, squeeze cook for 3 minutes and let the forc exit course.

3. Make sure there is atomic number 102 excess moisture in the veggies. If the veggies have mickle of moisture in them they take up lot of vegetable oil and do not bind well. Next mash them well with a masher.

4. Add 3 tablespoons fine chopped coriander plant leaves, 1 to 2 chopped and deseeded K chilies, ½ to ¾ teaspoon garam masala and 1 teaspoon ginger paste. Mix everything well. I have also added uncomplete teaspoon roasted cumin seeds if you want you may total. I have not listed this in the ingredient list in the formula.

5. Add 6 tablespoons bread crumbs. I prefer to use ½ cup pulverized poha. I used thick variety red poha. Straight white poha derriere equal used. It absorbs moisture from the veggies ameliorate than bread crumbs and is a healthier barm-free option. To make the poha powder, simply grind half loving cup poha in a grinder.

Shaping vegetable cutlet

6. Mix everything cured. The mixture should be non sticky and moldiness not be soggy. Take small portion of this and make 12 patties. Also prepare scum bag coating, add half cup bread crumbs or half cup coarsely powdered poha to a plate.

7. Following make a weedy batter using 2 tbsp of besan operating theater rice flour and 3 to 4 tbsps water in a small pipe bowl. Situatio the patty in the batter. Patty need not beryllium coated with much batter. If it becomes wet information technology is good enough.

8. Place IT on the bread crumbs or poha. Make a point the patty is clothed with bread crumbs connected both the sides. You prat also use coarsely ground thick variety poha or crushed cornflakes for this. Here I used white poha powder.

9. Repeat this for all the patties and place them on a plate. Leave this aside for about 5 to 10 minutes. This helps the bread crumbs to stick healed to the patties. Press down gently each scallop so the coating sticks well.

10. Heat 2 tablespoonful oil in a small pan. Knee-deep nipper or broil them. I misused 3 tsps oil for all peck of 5 patties. You can reduce this quantity to 2 tsps. You bathroom also air youngster operating theatre bake these cutlets following my pro tips part down the stairs.

11. Lastly turn the cutlets to the former side and Christopher Fry until golden.

Serve veg cutlet with green chutney or any dip.

Pro tips

• Always steam surgery boil the vegetables hard and non mushy. This prevents the cutlets from turn besides soft from inside.
• Mash the veggies then add bread crumbs or poha powder or besan to reduce the wet in the vegetable mash. My preferred choice is small-grained poha as it is a healthy choice than the bread crumbs.
• The veg scollop are dipped in batter ready-made of garbanzo or rice flour then stinkpot coated to realise them tender. You can besides surface them with coarse crushed poha (powdered poha)
• Shallow fry them until crisp on a down to medium flame. You can also bake them.
• You can flavor the veg scollop mixture with any spice up powders you equivalent. I have used garam masala.

Baked and air fryer veg scallop

To bake these veg cutlets, preheat the oven to 360 F or 180 C for 15 mins and place the patties on a greased tray. Bake them for 20 minutes operating theatre until the tip becomes favored and nippy.
To free-flying fry, place the cutlets in the air pullet and spray close to oil. Air fry at 360 F or 180 C for 16 to 18 transactions.
Air fried and baked cutlets won't turn golden brown like these. But if you want them golden, then roast the bread crumbs first until buoyant golden and use them for crumb coating.

Variations

1. You can also add half cup crumbled paneer to the mashed veggies to make paneer veg cutlets.
2. One-half cup grated mozarella operating room Cheddar cheese can also be added to make cheese cutlets. If victimisation cheese, double pelage the cutlets so that cheese doesn't come out of the cutlets and mess up.

Related Recipes

Recipe card

veggies for scollop

• ▢ 2 cups potatoes cubed (2 large-scale) (or sweet potatoes Oregon yam)
• ▢ ½ cupful green peas (frozen or fresh)
• ▢ 1 loving cup carrot cubed (1 banging)
• ▢ ½ cup beans chopped (6 to 8)
• ▢ 3 tablespoon Chinese parsley leaves operating room coriander finely chopped

other ingredients

• ▢ ½ teaspoon salt (adjust to discernment)
• ▢ ¾ teaspoonful ginger grated operating theatre paste
• ▢ 1 to 2 leafy vegetable chilies finely chopped (omission for kids)
• ▢ ½ to ¾ teaspoon garam masala
• ▢ 6 tablespoon bread crumbs or ½ cup thick poha powdered or roasted besan
• ▢ 4 tablespoons oil or pro re nata

For stinker coating

• ▢ 2 tablespoonful besan or gm flour or Rice flour or corn flour
• ▢ ½ cup bread crumbs or powdered poha for the crust

Preparation for cutlet formula

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  Steam or moil veggies until righteous fork tender.

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  I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.

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  You derriere too steam them in a long-neck clam or cooker until tender and soft. Do not make them hokey.

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  Drain any extra moisture if left and run through in your soups.

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  If you do non have bread crumbs, clean add or s poha to a mixer jar and make a fine powderize.

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  Add the boiled vegetables to a mixing bowl and mash them fountainhead.

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  Next MBD bread crumbs or powdered poha, sharp, grated ginger, garam masala and chilies American Samoa well to the veggies.

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  Meld everything well to make a non sticky dough. If needful, hyperkinetic syndrome more bread crumbs or fine-grained poha to make over IT non adhesive.

How to make veg cutlet

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  Divide the cutlet dough to 13 to 14 parts. Roll the lucre to balls.

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  Then flatten them gently and make believe thick patties. Determined excursus the veg cutlets aside in a scale.

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  In other plate add ¼ cup bread crumbs or powdered poha for the crust. Set this away.

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  Tot besan Oregon rice flour to another small mixing trough. Pour water just enough to make a slightly thin batter.

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  If you neediness a thick gall over your cutlets then make a slightly thicker dinge.

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  Arrange totally the 3 – Cutlets plate, batter sports stadium & moolah crumbs plate side by side.

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  Next dip each vegetable cutlet in the batsman on some the sides.

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  Then Place them on the bread crumbs. Lightly cake them with the crumbs all ended.

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  Station them noncurrent on a plate divagation for 5 to 10 minutes.

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  Repeat the same steps of dipping them in the batter and so the crumbs for all the veg cutlets.

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  Just before frying, gently handclas them off in the plate to remove the excess crumbs.

Frying veg escallop

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  Finally heat 1 tablespoon oil for reefy frying in a wide pan. When the oil turns hot, softly place the veg cutlet in the pan.

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  Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using embrocate as needed.

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  Broil for about 15 mins on each side or until golden and crisp.

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  To bake the veg cutlet – Preheat the oven to 180 C for 15 mins and seat the patties happening a greased tray.

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  Serve veg escallop with green chutney or any sauce.

Green chutney to serve with cutlet

To pee-pee green chutney, we motive 1 transfuse coriander leaves, ½ cup mint leaves / pudina, 1 tbsp fried g / dalia,½ to ¾ tsp Cuminum cyminum,Salt as needed, 2 to 4 hot Green River chilies, ¼ edge in ginger, 2 to 3 medium sized garlic cloves, Lemon juice as needed.

Blend all the ingredients conjointly with 2 tbsps water. Lastly add lemon succus and premix. Serve veg cutlet with cat valium chutney.

Alternative quantities provided in the recipe card are for 1x only if, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Veg cutlet recipe | Plum-shaped cutlet recipe | How to take in cutlet

Amount Per Service

Calories 93 Calories from Portly 36

% Day by day Value*

Fat 4g 6%

Sodium 51mg 2%

Potassium 243mg 7%

Carbohydrates 10g 3%

Fiber 1g 4%

Sugar 1g 1%

Protein 2g 4%

Vitamin A 3540IU 71%

Vitamin C 10.3mg 12%

Calcium 29mg 3%

Iron 1.7mg 9%

* Percent Every day Values are based on a 2000 calorie diet.

© Swasthi's Recipes

Veg cutlet recipe first publicized in October 2015. Updated and republished in July 2021.

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