Introduction:
Vegetable cutlets are a perfect snack or appetizer that combines the goodness of various vegetables with flavorful spices. This crispy and tasty dish is ideal for any occasion and can be enjoyed with a side of tomato ketchup or chutney. Whether you’re looking for a healthy snack or an easy party appetizer, this vegetable cutlet recipe is sure to impress!
Ingredients:
• 300 grams potatoes
• 50 grams yam (suran)
• 1 large onion
• 50 grams cabbage
• 50 grams pumpkin
• Breadcrumbs from 1 loaf of bread
• 50 grams each of French beans, pigeon peas (tuver), hyacinth beans (choli), and cauliflower
• 100 grams sweet potatoes
• 3 sprigs of coriander leaves
• 1 cup grated coconut
• 25 grams green chilies
• 2 lemons
• 1 teaspoon mustard seeds
• 1 teaspoon black pepper
• Oil, salt to taste
Instructions:
1. Prepare the Vegetables: Boil and mash the potatoes, yam, and sweet potatoes. Grate the cabbage, pumpkin, and carrot. Sauté these separately. Boil the pigeon peas, finely chopped hyacinth beans, and French beans. Mash all the vegetables together.
2. Mix the Ingredients: Add salt, ground ginger-chili paste, lemon juice, crushed mustard seeds, crushed black pepper, chopped coriander leaves, and grated coconut to the mashed vegetables. Mix well.
3. Prepare the Breadcrumbs: Cut the bread into pieces and let it dry overnight. Grind it into breadcrumbs. Mix a portion of these breadcrumbs into the vegetable mixture to bind it.
4. Shape the Cutlets: Take portions of the mixture and shape them into cutlets. Coat each cutlet with breadcrumbs.
5. Cook the Cutlets: Heat oil on a griddle and fry the cutlets until they are golden brown on both sides. Remove and serve hot with tomato ketchup.
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