Vegetable Cutlet Recipe

1 Mins read
Allergy Free Vegetable Cutlet Recipe

Vegetable Cutlet is a versatile and flavorful snack that combines the goodness of mixed vegetables, aromatic spices, and a delightful crunch. This recipe offers a creative way to enjoy the wholesome goodness of vegetables in a form that’s both visually appealing and absolutely delicious. Whether you’re looking for a tasty appetizer, a tea-time treat, or a side dish to complement your meal, Vegetable Cutlets fit the bill perfectly.

In this recipe, an array of boiled mixed vegetables and potatoes are transformed into delightful patties with the addition of a fragrant paste of ginger, garlic, and green chilies, along with a medley of spices. The final touch of a crispy outer layer, achieved by rolling the cutlets in bread crumbs or rava (suji), elevates these cutlets to a whole new level of culinary delight.

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients Vegetable Cutlet

  1. Mix vegetables of your choice – boiled – 1 cup
  2. Potatoes – boiled – 2
  3. Ginger – Garlic – Green chili paste – 1 TBSP
  4. Amchur powder – 1 Tsp
  5. Turmeric powder – ½ Tsp
  6. Coriander cumin seeds powder – 2 Tsp
  7. Salt to taste
  8. Bread crumbs or Rava / Suji – ¼ cup
  9. Vegetable oil – for shallow fry .

Method For Vegetable Cutlet

  1. Mix the boiled veggies , smashed potatoes and smash a little .
  2. Add ginger – garlic – green chilies paste and mix well.
  3. Add the masala’s – coriander-cumin powder , amchur powder , salt to taste and mix well.
  4. Take a spoon full of mixture and shape it into a lemon size ball. Press it from top to give it a tikki or a cutlet shape . Make cutlets from the remaining mixture as well.
  5. Roll them into bread crumbs or rava. Make sure to roll from both sides.
  6. Shallow fry in vegetable oil on medium heat till they turn a nice golden brown color.
  7. Serve Hot with ketchup or chutney of your choice.

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