Vegetable Cutlets is a combination of mashed potatoes, vegetables and spices rolled into flat patties, which are then coated with semolina/breadcrumbs and shallow/deep fried. You can have these as your breakfast, an evening snack or as a bite size appetizer. The one thing that i like about these cutlets is that you can make them well in advance. It becomes very handy on days when you are short of time.
It brings back memories from my college days, as these cutlets were one of the item always on the menu of my college canteen or nearby udupi restaurants :). Btw, i always used to wonder why they are serving cutlets red in colour and heart shapes. Does that have anything to do with the college students being their main customers. haha. And then i realized that’s the way it is served everywhere. 😉
You can sandwich these cutlets between bread slices/bun/paav and serve like a burger. It’s a great way to make children eat some veggies.
- 6 Potatoes (boiled & mashed)
- 1 Beetroot (boiled & grated/mashed)
- 1 Carrot (fine chopped)
- 1 small Capsicum (fine chopped)
- 1 Onion (fine chopped)
- 1 cup Green Peas
- ½ cup Corn
- 3 Garlic Pods (fine chopped)
- 1 teaspoon Ginger (grated)
- 1 tbsp Lemon Juice
- ½ teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala
- 4 tablespoon Coriander leaves (chopped)
- 1 cup Semolina
- 1 tablespoon Olive Oil (for cooking)
- 4 tablespoon Olive Oil (for shallow frying)
- Salt to taste
- Thoroughly wash all the vegetables, cutting board and all the utensils before use.
- Boil potatoes and beetroot in a pressure cooker for 7-8 whistles on a medium flame. Once it has cooled down, remove the outer skin and mash or grate both the beetroot and potatoes.
- Finely chop all the vegetables and keep it aside.
- In a non-stick frying pan, take 1 tablespoon of oil and sauté garlic, ginger and onions till they are soft and translucent.
- Now add chilli powder, turmeric powder, garam masala and salt to taste and give a quick stir.
- Add chopped carrot, capsicum, peas and corn. Stir and cook the veggies for 3-4 minutes.
- Add mashed potatoes, beetroot, coriander leaves and lemon juice. Mix well and cook for 2-3 minutes more.
- Do a quick taste check now and adjust the seasoning as per your taste. Off the gas and let the mixture cool down enough to handle.
- Now take around 2-3 tablespoon of the cutlet mixture and make medium flat balls. You can also use the cookie cutter to give your cutlets different shapes.
- Take semolina in a flat bowl and dip each cutlet in it so they are well coated from all sides.
- In another nonstick frying pan take around 3-4 tablespoon of oil and keep the gas on medium flame.
- When the oil is hot enough, shallow fry the cutlets on both sides for 10 minutes turning once in between.
- With the help of a cooking tweezer transfer the cutlets into a serving plate lined with paper towel.
- Serve hot immediately with the Tomato Ketchup, Dates Chutney and/or Mint Chutney.
- You can also dip the cutlets in the plain flour+water mixture and then roll in breadcrumbs till evenly coated, and shallow fry or deep fry it.
- You can freeze the cutlets after they are rolled in semolina/ breadcrumbs. Store it in a zip lock bag and freeze for 1-2 months. Keep the frozen cutlets in room temperature for an hour before frying.
- You can use the cookie cutter to give your cutlets different shapes. Kids love it.
- It makes a great veggie burger – just place the cutlets between the buns and add cheese, tomato, lettuce and your choice of chutney, dips or mayo.
I hope you all enjoy making this easy Vegatable Cutlets. Do try them and share the pictures with me if you do.