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12 December 2012,22:29 by
D.Sumithra

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VEGETABLE CUTLETS

Serves :
5

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • The first step is to boil the potatoes with ½ teaspoon of turmeric powder and ½ teaspoon of salt. Peel the potatoes, mash coarsely and set aside.
  • Now, heat the sesame oil in a flat- bottomed pan and when the oil is hot,add the chopped onions, the minced garlic and the minced ginger.
  • Stir-fry for about two minutes and then add the diced French beans,the shredded carrots,the shredded beetroot , the green peas and the chopped coriander leaves.
  • Stir and cook over medium heat for another two minutes.
  • Sprinkle in the remaining turmeric powder, salt and the garammasala powder and stir well.
  • Cook till the beans are tender and add the mashed potatoes and cook over low-medium heat, stirring well for about two minutes.
  • Remove from heat and allow the mixture to cool.
  • Take two tablespoons of vegetable mix in the palm of your hand and form a ball.
  • Flatten with your fingers into a round patty. Make the remaining cutlets in the same way.
  • Now, combine the maida flour with one cup of warm water in a bowl. Mix to make a smooth batter.
  • Spread the breadcrumbs on a plate.
  • Dip the vegetable patties into the batter and then coat both sides with breadcrumbs.
  • Arrange the patties on a platter and refrigerate for fifteen minutes, which will help the vegetables to bind well with the coating.
  • Heat up the peanut oil in a heavy bottomed deep-frying pan and when the oil is hot, fry the cutlets five at a time until crisp and golden brown.
  • The final step is to place the cutlets on the kitchen towels to drain the excess oil.
  • Serve hot with mint chutney.

INGREDIENTS

  • 3 medium-sized potatoes 
  • 1 teaspoon turmeric powder
  • 1 Onion, finely chopped 
  • 6 pods of garlic,minced
  • 2 inches of fresh ginger, minced
  • 100 grams of French beans, to be tailed and finely diced 
  • 100 grams of carrots,shredded
  • 100 grams of beetroot,shredded
  • 100 grams of frozen green peas
  • 50 grams chopped coriander leaves
  • 2 teaspoon of garammasala powder
  • 125 grams of maida flour
  • 250 grams of breadcrumbs
  • 2 tablespoons of Sesame oil
  • Salt to taste
  • IDHAYAM MANTRA Peanut Oil for deep-frying

2 comments for “Vegetable Cutlets”

  • Hemali Mahajan
    Posted 04 September 2013 at 01:28:04

    Kindly suggest alternative for bread crumbs? can we use suji/rawa?

  • Ruxana
    Posted 31 July 2014 at 07:50:09

    looks yummy..

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