These crispy vegetable cutlets mix contemporary greens, fragrant spices, and mashed potatoes into golden-brown patties which can be excellent as a snack or appetizer. They’re crunchy on the skin, smooth inside, and full of taste. Good for each children and adults, these cutlets will be served scorching together with your favourite dips.
Blended Vegetable Cutlet is my go-to recipe after I wish to make one thing particular but easy. I discovered this recipe from my mother, and it’s change into a household favourite. The combo of greens makes it wholesome, whereas the crispy coating makes it irresistibly tasty. It’s a type of recipes that turns odd greens into one thing extraordinary.
Concerning the Recipe
This recipe transforms fundamental greens into scrumptious cutlets which can be crispy exterior and smooth inside. The mixture of spices provides great taste, whereas the breadcrumb coating creates the right crunch. It’s a superb method to get children to eat their greens, and the cutlets work nice as a snack, aspect dish, or occasion appetizer.
Blended Vegetable Cutlet
Serving and Storing Ideas
Makes 15-20 cutlets. Whole prep and cooking time: 45 minutes. Serve scorching with mint chutney or ketchup. Retailer unfried cutlets within the fridge for as much as 2 days. As soon as fried, finest consumed instantly. Might be reheated in an oven or air fryer.
Blended Vegetable Cutlet
These crispy vegetable cutlets mix contemporary greens, fragrant spices, and mashed potatoes into golden-brown patties which can be excellent as a snack or appetizer. They’re crunchy on the skin, smooth inside, and full of taste. Good for each children and adults, these cutlets will be served scorching together with your favourite dips.
Substances
- 1 cup Carrot (grated)
- 1 cup Beans (finely chopped)
- 1 cup Cabbage (finely chopped)
- 6 to eight Potatoes (relying on measurement, boiled, peeled, mashed)
- 1/2 cup Onions (finely chopped)
- 2 cups Maida (Plain Flour)
- 1 cup Corn Flour
- 2 tsp Ginger Garlic Paste
- Cinnamon (little)
- Cloves (little)
- 2 cup Gasagasa
- 2 tsp Saunf
- 1/2 cup Breadcrumbs
- Salt as per style
- Oil as required
Directions
-
Finely powder the cinnamon, cloves, gasagasa and saunf.
-
Warmth little oil in a pan.
-
Saute the onions for two minutes.
-
Add ginger garlic paste, carrot, beans and cabbage.
-
Prepare dinner for a minute or two. Take away from flame.
-
Add mashed potatoes, corn flour and salt.
-
Add the bottom masala powder and sufficient water.
-
Combine properly a thick, pliable dough.
-
Make small balls and form them into cutlets of desired shapes.
-
Add some water to maida and blend to a semi-thick batter.
-
Warmth oil in a frying pan.
-
Dip the cutlets within the batter and roll them within the breadcrumbs.
-
Fry them till golden brown.
-
Take away and drain extra oil.
-
Serve scorching with ketchup or chutney of selection.
Join our e-newsletter
Regularly Requested Questions
Can I bake these cutlets as an alternative of frying?
Sure. Brush them with oil and bake at 375°F (190°C) for 20-25 minutes, flipping midway via. Although they received’t be as crispy as fried ones, they’ll nonetheless style nice.
How do I hold the cutlets from breaking whereas frying?
Ensure the potato combination is well-mashed and never too moist. Chill the formed cutlets for half-hour earlier than frying. This helps them maintain their form higher.
Can I make these forward for a celebration?
Form the cutlets and coat them with breadcrumbs, then refrigerate. Fry simply earlier than serving. They style finest contemporary and scorching.
