Baked Vegetable Cutlet
A delicious and healthy twist on the classic Indian snack. These vegetable cutlets are packed with beetroot, carrots, and peas, bound with oats and besan, then baked to golden perfection instead of fried. A perfect guilt-free treat!
For 4 servings
Boil the vegetables.
In a pot, add the chopped potato, carrot, beetroot, and green peas. Cover with water and boil for 10-15 minutes, or until all vegetables are tender and easily pierced with a fork. Drain completely and let them cool slightly.
Mash and mix the cutlet base.
- Transfer the boiled vegetables to a large bowl.
- Mash them well with a potato masher or the back of a fork. Don't make it a fine paste; some texture is good.
- Add the grated ginger, chopped green chili, coriander leaves, besan, and 2 tablespoons of the rolled oats.
- Add all the spice powders: cumin, turmeric, garam masala, dry mango powder, and salt.
- Mix everything together until well combined. The mixture should be firm enough to shape.
TIPIf the mixture feels too wet, add another tablespoon of besan or oats to help bind it.Shape the cutlets.
Divide the mixture into 4 equal portions. Lightly grease your palms with a drop of oil and shape each portion into a round, flat patty, about half an inch thick.
Coat the cutlets.
Spread the remaining rolled oats on a plate. Gently press each cutlet into the oats, coating both sides evenly. This will give them a slightly crispy exterior when baked.
Bake the cutlets.
- Preheat your oven to 200°C (400°F).
- Line a baking tray with parchment paper and arrange the cutlets on it, leaving some space between them.
- Brush the tops of the cutlets lightly with oil.
- Bake for 15 minutes, then carefully flip them over.
- Brush the other side with a little oil and bake for another 5-7 minutes, or until they are golden brown and firm.
TIPFor an even crispier texture, you can use an air fryer. Air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through.Serve hot.
Let the cutlets cool for a minute before serving. They are best enjoyed hot with green chutney or a simple tomato ketchup.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetables are drained very well. Excess water will make the mixture sticky and difficult to shape.
- 2For a different texture, you can use breadcrumbs or crushed cornflakes for coating instead of oats.
- 3The cutlet mixture can be prepared ahead of time and refrigerated for up to 24 hours. Shape and bake just before serving.
- 4Feel free to add other finely chopped vegetables like beans, corn, or cabbage to the mixture.
Frequently asked questions
Yes, baked vegetable cutlet is a very healthy option. Baking instead of frying significantly reduces the fat content. It's rich in fiber from vegetables and oats, and provides complex carbohydrates for sustained energy, making it an excellent choice for a diabetic-friendly diet.
