Delicious side dish with super healthy roasted broccoli & garlic as the main stars. Follow the easy-to-follow step-by-step for this quick & nutritious recipe.
How to make vegetable cutlets – crispy recipe
Vegetable cutlets are a delicious, simple, and budget-friendly dish from Indian cuisine. They’re also highly versatile, allowing you to mix and match a wide range of vegetables and spices to suit your taste.
SEASONING FOR VEGETABLE CUTLETS#
Spices are a key ingredient in Indian cuisine, and this is no exception. You can find many vegetable cutlet recipes, and you will see the great variety of ingredients and ideas to inspire you and personalise your recipe to your own taste, as I did. For example, I’m not a big fan of coriander leaves; instead, I can replace them with chopped fresh parsley.
Additionally, if you want to make this lovely recipe spicy, you can add chilli, such as green chilli, red chilli, chilli flakes, jalapeño, etc.
HERBS & SPICES#
- Garlic powder.
- Onion powder.
- Cumin seeds.
- Fresh coriander.
- Paprika and smoked paprika.
- Garam masala powder.
- Chaat masala powder.
- Italian seasoning.
- Ground fresh pepper, such as black pepper, cayenne, and white pepper.
- Flavoured salt, such as garlic salt, black salt, etc.
VEGETABLES FOR CUTLETS#
Indeed, the star of this delicious dish is the potatoes and the aromatic spices. However, you don’t have to go to the store to get most of the ingredients; instead can use the vegetables that you already have at home. To provide additional ideas and inspiration for personalising this great recipe, check the list below to find more ingredient suggestions. If you tried this recipe with other veggies, tell us in the comments section, and we will add them to the list.
OTHER VEGGIES#
- Sweet potatoes: If you want to replace the potatoes using sweet potatoes is a great option. Furthermore, they are not only high in nutrients, but they also give a great flavour to this recipe.
- Butternut squash.
- Onions, such as yellow onions, sweet onions, green onions, shallots, etc.
- Leeks.
- Peppers, for example, bell peppers, green peppers, red peppers, and yellow peppers.
- Zucchini.
- Green beans.
- French beans.
- Beetroot.
COOKING OPTIONS#
To cook these delicious veg cutlets, I fried them with vegetable oil in a frying pan. If you prefer to use other types of cooking for this recipe, and cook it also oil-free, there are other options that you can try.
For example:
- Air fryer.
- Oven.
For these two options, you can also use parchment paper to prevent the vegetable cutlets from sticking to the baking sheet.
CUTLETS SERVING & STORE SUGGESTIONS#
Traditionally, in Indian cuisine, you can serve these veg cutlets with some classic chutneys, for example, green chutney, mint chutney, mango chutney, tamarind chutney, etc. However, you can also serve them with other sauces of your choice, such as vegan mayo or ketchup.
SERVING IDEAS#
- FRESH TOMATO SALSA.
- VEGAN KEWPIE JAPANESE MAYO RECIPE – EGG-FREE.
- BEST VEGAN FRAICHE CREME RECIPE – QUICK & EASY.
- EASY VEGAN CHEESE RECIPE.
STORAGE#
To store this great recipe is very simple. Whether you have leftovers or if you want to make this vegetable cutlet in advance, let it cool down at room temperature. Then, place the veg cutlets in airtight containers or freezer-safe containers and keep them refrigerated until consumption. Additionally, this is an ideal recipe to take with you to school, work, or picnics, as it is easy to transport in lunch boxes.
THESE VEGETABLE CUTLETS GO WELL WITH:#
- Also, try this crispy cutlet recipe with a lovely salad.
How to make vegetable cutlets - crispy recipe
Yield:
10
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Crispy outside and soft inside, these veg cutlets are a great Indian snack to enjoy at tea time or with a meal. This recipe is also easy to make and cheap!
Ingredients
veg cutlets
- ½ kg. of Potatoes.
- 250 grams of Frozen vegetables*.
- 1 Tablespoon of Vegetable oil.
- 3 Tablespoon of Bread crumbs
- 1 Teaspoon of Powdered ginger.
- 2 Teaspoon of Tumeric.
- 1 Teaspoon of Cumin powder.
- ½ Teaspoon of Himalayan salt.
Veg cutlet coating
- 120 ml. of Plant-based milk (approx.).
- 150 grams of Bread crumbs (approx.).
Cooking
- Vegetable oil.
Instructions
VEG CUTLETS
- Wash and peel the potatoes, and cut them into small pieces. Place the potatoes in a steamer basket and cook them for 20 minutes or until they are soft to make a mash. If you are using organic potatoes, you can cook them with the skin.
- In another steamer basket, place the vegetables and cook them for 15 minutes.
- When the potatoes are done, drain any excess water and place them in a large bowl.
- Make mashed potatoes as you would normally do, with a fork or a potato masher.
- In another bowl, place the vegetables. In this case, you can make a chunky mush using a fork or use a hand mixer to make a mash.
- Add the vegetable mash to the potato mash.
- Then add the rest of the ingredients: 3 tbsp of bread crumbs, 1 tsp of powdered ginger, 2 tsp of turmeric, 1 tsp of cumin powder, and ½ tsp of Himalayan salt.
- Integrate the cutlet mixture. If you wish, you can add oil or just a little oil. If you want to reduce the amount of oil in this recipe, you can avoid it in this step.
COATING
- In a small bowl, add the plant-based milk.
- In another bowl, add the bread crumbs or panko breadcrumbs.
- With a spoon or just your hands, take a portion of the cutlet mixture and shape it into burger patties.
- Then, place the burger patties into the bowl with the bread crumbs, then into the bowl with plant-based milk, and lastly again in the bowl with bread crumbs. Press well when adding the bread crumbs to prevent the veg cutlets from breaking when you cook them.
COOKING
- In a frying pan, pour the vegetable oil of your choice and heat it until it gets hot.
- To know the right temperature to cook the vegan cutlets, add a tiny portion of bread crumbs to the oil. If you see loads of bubbles around it should be hot enough to cook your vegetable cutlets.
- Then, cook the coated cutlets until golden brown on each side.
- Once cooked, place the veg cutlets on a plate with paper towels to remove excess oil.
Notes
*For this veg cutlet recipe, I used frozen green peas, sweet corn, and carrots, but you can also use fresh veggies. The ratio is half the quantity of potatoes.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 139Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 2mgSodium 277mgCarbohydrates 23gFiber 3gSugar 2gProtein 5g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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