Vegetable Cutlets Recipe

Instructions:

1. Prepare the vegetables:
   • Boil the potatoes until soft. Peel and mash them in a large bowl.
   • Boil the mixed vegetables (carrots, peas, beans, corn) until tender. Drain well and mash lightly with a fork.
   • Set both aside.
2. Sauté the aromatics:
   Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion, and sauté until it becomes translucent. Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 1-2 minutes until fragrant.
3. Mix the vegetables and spices:
   • Add the mashed potatoes and vegetables to the onion mixture in the pan. Stir to combine.
   • Add the garam masala, cumin powder, coriander powder, red chili powder (if using), and salt. Stir well to evenly coat the vegetables with spices.
   • Cook the mixture for 3-4 minutes to allow the flavors to blend. Turn off the heat and add the chopped coriander leaves. Let the mixture cool slightly.
4. Bind the mixture:
   Once the vegetable mixture has cooled enough to handle, add ¼ cup of breadcrumbs or crushed oats to help bind the mixture. Mix well. If the mixture feels too soft or sticky, you can add more breadcrumbs until it holds together.
5. Shape the cutlets:
   Take a portion of the mixture and shape it into small patties (about 2-3 inches in diameter). Repeat until all the mixture is used.
6. Coat the cutlets:
   • In a small bowl, mix the all-purpose flour with a little water to form a thick, smooth slurry.
   • Dip each cutlet in the slurry, ensuring it’s fully coated.
   • Roll the coated cutlet in breadcrumbs to give it a crispy outer layer.
7. Shallow fry the cutlets:
   Heat 4-5 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the cutlets in batches and shallow fry them until golden brown and crispy on both sides (about 3-4 minutes per side). Be careful not to overcrowd the pan.
8. Drain and serve:
   Once the cutlets are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil.
9. Serve:
   Serve these delicious vegetable cutlets hot with green chutney, ketchup, or yogurt dip. They also pair well with a fresh salad on the side.

Tips:

• You can add other vegetables like spinach, beetroot, or sweet potatoes for variation.
• If you prefer a healthier version, you can bake the cutlets at 375°F (190°C) for 15-20 minutes, flipping halfway through, until crispy.
• Adjust the spices to your liking. For a spicier version, add more green chilies or chili powder.