I have posted mix veg paratha a few days ago. Now sharing the recipe for a cutlet.
I have made cutlets with the remaining stuffing. Now sharing the recipe again. I have shallow-fried the cutlets but you can deep-fry too.
Recipe of Mix Veg Cutlets
Spinach – 1 heaped cup chopped
Potatoes – 2 medium-boiled and mashed
Cauliflower – 1 cup chopped
Green peas – 1/2 cup
beetroot – 2 small
Carrot – 2 small
Ginger paste – 1 teaspoon
Salt to taste
Coriander leaves – 2 tablespoons chopped
Green chili – 2-3 finely chopped
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1/4 teaspoon
Chaat masala powder – 1 teaspoon optional
Oil – 2 tablespoon
Method of Mix Veg Cutlets Recipe
I chopped the vegetables finely and ground them to make it quickly. You can grate them too. If you want to grind don’t make paste. Just grind for a few seconds.
Boil and mash the green peas. I microwave them for 4 minutes and mashed.
Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste. Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt too and all the spices. Saute till dried up completely. Add mashed potatoes and chopped coriander leaves.
Mix well. Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning.
Let the mixture cool. You can add chopped onion too. I didn’t. Add bread, bread crumbs or ground oats for binding.
I have added 2 bread slices. You can make it in two ways.
Make small balls and give them shape with your palm as you desire.
Now you can make it in two ways.
Give shape and roll on semolina or bread crumbs. Shallow fry on a nonstick pan with little oil. I did it.
Or make a batter of 1-2 eggs with salt and pepper. If you don’t want to use egg make the batter with 1/2 cup all-purpose flour and 2 tablespoons cornflour with salt and spices of your choice. Make a smooth thick batter without any lumps.
Dip the cutlets in egg or flour batter gently. Coat the batter all over the cutlets. Roll on bread crumb or semolina/suji and deep fry in oil.
Serve hot cutlets with any sauce or chutney.
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