Vegetable Cutlets is one of the most popular, yet easy to make. It can be served as a teatime snack or as an appetizer for a get together, however you serve it whenever you serve it, its sure to please all.
These cutlets are mildly spicy with a nice and moist core but very crispy on the outside. As I was making these for my son's class party and wanted it to be colorful so I have used carrots, corn, french beans, peas and red bell pepper along with boiled and mashed potatoes but you could also add cauliflower, beetroots etc.
Here is a simple and easy to follow recipe for Vegetable Cutlets.
Carrot,grated - 1 medium
French beans, finely chopped - 1/4th cup
Green peas, shelled - 1/2 cup (I used frozen ones)
Corn kernels - 1/4th cup (I used frozen ones)
Red bell pepper, diced - 1/2 cup (you could add any or a mix of green, red yellow)
Paneer, crumbled - 1/2 cups
Boiled potatoes - 1 medium
Bread slice - 3
Onion, finely chopped - 1 medium
Green chillies - 2-3 (adjust according to taste)
Ginger, grated - 1 tablespoon
Green coriander, chopped - 2-3 tablespoon
Fresh mint leaves, chopped - 2 tablespoon
Garam Masala powder - 1 teaspoon
Salt to taste
Breadcrumbs - 1 cup
Oil - 2 tablespoons and extra for deep frying.
Heat 2 tablespoon of oil in a kadhai, add chopped onions and green chillies and fry until the onions become translucent. Add chopped beans, corn kernels and green peas and fry for 2-3 minutes.
Add the grated carrots, mix well and fry for 2-3 minutes and add the chopped red bell pepper, along with salt and garam masala powder, mix well and and fry for a minute or two.
Add crumbled paneer, mix well and fry for 2-3 minutes. Turn off the flame and let it cool for 5-7 minutes.
Trim the sides of the bread slice and soak it in water for 2 minutes. Remove and press between your palm to get rid of excess water and keep aside.
Place the mashed potatoes in a large mixing bowl, add the cooled vegetable and paneer mixture, along with chopped coriander and mint, mix well and add the moist bread, mix well.
Check the seasoning, if required adjust according to taste. Divide the cutlet mixture into 14 to 16, equal portions and shape into almost half inch thick round discs.
Dip one cutlet at a time in the cornflour batter and quickly roll over the bread crumb to ensure the cutlets are well coated keep aside.
Repeat the same process until all the cutlets are done. Refrigerate the cutlets for an hour or until you want to fry them.
For deep frying, heat sufficient oil in a kadhai, carefully slide the cutlets into the hot oil, let it fry on one side for 2-3 minutes, flip and fry the other side until golden brown. Using a slotted spoon remove cutlets from oil and keep on absorbent paper.
Makes - 14-16 cutlets
The best thing about these are that they can be prepared in advance and can be frozen for later use. (Best consumed within 3-4 days)
I have deep fried these cutlets but you could even shallow fry them for a healthier version. For shallow frying the cutlets heat around 2-3 tablespoons of cooking oil in a frying pan and fry until its golden brown on both sides.