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Crispy on the outside, soft and savory on the inside. These vegetable cutlets are packed with a medley of spiced potatoes, peas, and carrots, making them the perfect tea-time snack or party appetizer. A crowd-pleaser that's surprisingly easy to make at home!
Prepare the Vegetables
Create the Cutlet Mixture
Crispy on the outside, soft and savory on the inside. These vegetable cutlets are packed with a medley of spiced potatoes, peas, and carrots, making them the perfect tea-time snack or party appetizer. A crowd-pleaser that's surprisingly easy to make at home!
This indian recipe takes 55 minutes to prepare and yields 6 servings. At 253.49 calories per serving with 6.86g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch.
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Shape and Coat the Cutlets
Shallow Fry to Perfection
Serve and Enjoy
Instead of shallow frying, brush the cutlets with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or air-fry at 180°C (360°F) for 15-18 minutes until golden and crisp.
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or mashed chickpeas to the vegetable mixture for a protein boost.
For a different texture, use crushed poha (flattened rice), crushed cornflakes, or coarse semolina (rava) instead of breadcrumbs for the coating.
Add 1 grated and boiled beetroot to the mixture for a vibrant color and earthy flavor. This is a popular variation.
The variety of vegetables like carrots, peas, and beans provides dietary fiber, which is essential for good digestion, promoting gut health and regular bowel movements.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, helping to keep you feeling full and active for longer periods.
The medley of vegetables contributes essential vitamins like Vitamin A from carrots and Vitamin K from green beans, along with minerals like potassium from potatoes, supporting overall health and well-being.
It's moderately healthy as it's packed with vegetables, providing fiber and vitamins. However, since it's shallow-fried, it contains added fats and calories. For a healthier alternative, you can bake or air-fry them.
One serving of two vegetable cutlets contains approximately 250-300 calories, primarily depending on the amount of oil absorbed during the frying process.
The key is to have a low-moisture mixture. Use starchy potatoes, drain all vegetables thoroughly, and cool the mixture completely before shaping. Chilling the coated cutlets in the refrigerator for 20-30 minutes also helps them firm up and hold their shape in the hot oil.
This recipe is naturally vegan as it uses oil and no dairy. For a gluten-free version, replace the all-purpose flour with cornstarch or rice flour for the slurry, and use certified gluten-free breadcrumbs or crushed cornflakes for the coating.
They are traditionally served hot with mint-coriander chutney, tamarind chutney, or tomato ketchup. They also make a fantastic patty for sliders and burgers or can be used as a filling in a wrap.
This recipe goes great with these complete meals
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