VEGETABLE CUTLETS
These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)
Provided by kusum gupta
Categories Asian
Time 40m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- Mash the potatoes along with the bread slices.
- (It is better to mash potatoes while they are still hot.) Add all the seasonings.
- Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
- Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
- Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
- Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
- Drain the cutlets on paper towels.
- Serve hot with'Mint Coriander Chutney' or ketchup.
- Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
- Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
- Turn, adding more oil as needed.
- Bake for another 15 minutes.
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Abel Williams
[email protected]These cutlets were a great way to use up some leftover vegetables. I had some zucchini, carrots, and potatoes that were starting to go bad, so I decided to make these cutlets. They were easy to make and turned out really tasty. I served them with a s
Dipesh Dhami
[email protected]Overall, I thought these vegetable cutlets were pretty good. They were easy to make and had a nice flavor. I would have liked them to be a bit crispier, but that's just my personal preference. I served them with a side of mashed potatoes and gravy, a
Adrian Parker
[email protected]These cutlets were a bit bland for my taste. I think I would have liked them better if I had added more seasonings to the mixture. I also found them to be a bit dry. Next time, I'll try using a different type of breadcrumb, or maybe I'll add some gra
Lucy Payne
[email protected]I'm always looking for new and creative ways to cook vegetables, and these cutlets were a great find. They were easy to make and turned out really well. The cutlets were crispy on the outside and tender on the inside. I served them with a side of tza
Fatou Youla
[email protected]These cutlets were a great way to get my kids to eat their vegetables. They loved the crispy exterior and flavorful interior. I used a mix of zucchini, carrots, and potatoes, and they all disappeared in no time. I'll definitely be making these again!
MARY HANANIYA
[email protected]I was pleasantly surprised by these vegetable cutlets. They were easy to make and turned out really tasty. I used a mix of zucchini, carrots, and potatoes, and the combination was perfect. The cutlets were crispy on the outside and tender on the insi
nour hamdi
[email protected]These vegetable cutlets were a bit of a disappointment. They were easy to make, but they were bland and dry. I think I would have liked them better if I had added more seasonings to the mixture. I also found them to be a bit too oily. Next time, I'll
Kelvin Tinashe
[email protected]I'm always looking for new vegetarian recipes, and these vegetable cutlets looked like a good option. They were easy to make and turned out really well. The cutlets were crispy on the outside and tender on the inside. I served them with a side of tza
Anna Ingo
[email protected]These cutlets were a great way to use up some leftover vegetables. I had some zucchini, carrots, and potatoes that were starting to go bad, so I decided to make these cutlets. They were easy to make and turned out really tasty. I served them with a s
Remoneilwe Lethoko
[email protected]Overall, I thought these vegetable cutlets were pretty good. They were easy to make and had a nice flavor. I would have liked them to be a bit crispier, but that's just my personal preference. I served them with a side of mashed potatoes and gravy, a
Shreekrishna Khitiwada
[email protected]These cutlets were a bit bland for my taste. I think I would have liked them better if I had added more seasonings to the mixture. I also found them to be a bit dry. Next time, I'll try using a different type of breadcrumb, or maybe I'll add some gra
XAHED AHMED
[email protected]I was looking for a healthy and tasty vegetarian dish, and these vegetable cutlets fit the bill perfectly. They were easy to make and packed with flavor. I served them with a side of roasted vegetables, and it was a delicious and satisfying meal.
Promise Tardoo
[email protected]These cutlets were easy to make and turned out great! I used a food processor to chop the vegetables, which saved me a lot of time. I also added a bit of grated Parmesan cheese to the mixture, which gave them a cheesy flavor. They were a hit with my
Cameron Van Wyk
[email protected]I'm not usually a fan of vegetable cutlets, but these were surprisingly delicious. The panko breadcrumbs gave them a nice crunch, and the vegetables were cooked perfectly. I served them with a side of tzatziki sauce, and it was the perfect complement
D 'markus show Freeman
[email protected]These vegetable cutlets were a hit at my dinner party! Everyone loved the crispy exterior and flavorful interior. I used a mix of zucchini, carrots, and potatoes, and the combination was perfect. Will definitely be making these again!