Veg Cutlet Recipe, How to make Vegetable Cutlet Recipe (Vegan Patties)

By | August 11, 2009

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Veg cutlet Recipe with video and step by step photos – Vegetable cutlet or veg patties is a delicious snack made with mix boiled vegetables. A vegan recipe.

These crispy and tasty vegan patties can be made as an evening snack and best to serve them hot with tomato ketchup and green chutney. They are a good tea time snack and can also be made during monsoons.

veg cutlet recipe, vegetable cutlet recipe

I make these veg cutlet often. most of the times I have carrots, potatoes, peas and french beans in the fridge. So its easy for me to make these cutlet.

How veg cutlet is made

  • To make these veg cutlet, first you just need to cook the veggies. I steam them in my electric cooker. However, you can also steam in a pressure cooker or in a steamer. Once the vegetables are cooked, the rest of the steps are easy.
  • You can use veggies like carrots, potatoes, green peas, cauliflower, broccoli, french beans and capsicum.
  • These cutlet are crumb coated so that they become crispy. To crumb coat a batter is made of all purpose flour (maida). for a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (corn meal or makki ka atta).
  • You can skip crumb coating the veg cutlet if you want.
  • I suggest to shallow fry the veg cutlet. For deep frying the temperature of oil has to be correct. Otherwise these veg patties may absorb too much oil or break in the oil.

For baking veg cutlet – you can also bake these cutlet but the texture will be different. For baking them, pre heat the oven for 15 minutes at 180 degree celsius. Then bake cutlet at the same temperature till the top side has become crisp and golden. You can brush some oil on them before baking. Also place them on a greased baking tray.

You can serve these veg cutlet with tamarind chutney or mint chutney or coriander chutney. You can also sandwich them in a Veg burger or bread slices. Top with sauce and veggies of your choice and serve.

 

How to make veg cutlet

1. Boil 1 large potato, 1 medium carrot and ½ cup green peas very well in a steamer or pressure cooker. You can also add 6 to 8 french beans.

preparing veg cutlet recipe

2. When the veggies are cooling, blitz 5 to 6 slices of bread in a food processor or grinder till fine to get bread crumbs. You can use any bread – white bread, brown bread or whole wheat bread.

preparing veg cutlet recipe

3. Keep the bread crumbs aside in a plate or tray.

vegetables for veg cutlet recipe

Making veg cutlet mixture

4. Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas. Make sure the veggies are drained well before you peel and chop them.

vegetables for veg cutlet recipe

5. Mash them with a masher or fork. Don’t make a smooth and pasty mixture. It should be a slightly chunky mixture.

making veg cutlet recipe

6. Add 1.5 tsp crushed ginger+garlic+green chili paste (2-3 small garlic cloves + ½ inch ginger + 1-2 green chilies crushed to a paste in mortar-pestle), ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required. Skip garlic if you don’t use it. If the mixture feels moist and sticky, then add 1 tbsp more of the bread crumbs.

making veg cutlet recipe

7. Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

making veg cutlet recipe

8. Mix everything very well. Check the taste and add more salt or the spice powders if required.

making veg cutlet recipe

9. In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water. For a healthier option instead of all purpose flour, you can use gram flour (besan) or maize flour (corn meal or makki ka atta). Add water as required then to make a thick flowing paste.

making veg cutlet recipe

10. Stir and mix this mixture to get a smooth paste without any lumps. This step of making the all purpose flour paste is optional and you can skip it. Generally cutlet is dipped in beaten eggs. Here, all purpose flour paste substitutes the beaten eggs.

making veg cutlet recipe

Making cutlet

11. Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlet by rolling and flattening the portions of the mixture in your palms.

making veg cutlet recipe

12. Prepare or shape the entire mixture into a round cutlet or shaped cutlet.

making vegetable cutlet recipe, making veg cutlet recipe

13. Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently.

making veg cutlet recipe

14. Coat the paste evenly all over the cutlet.

making veg cutlet recipe

14. Then coat the cutlet in breadcrumbs. If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.

making veg cutlet recipe

15. Coat the cutlet evenly with the breadcrumbs.

making veg cutlet recipe

Frying veg cutlet

16. Dust the excess bread crumbs and place the cutlet in the medium hot oil.

making veg cutlet recipe

17. Dip each vegetable cutlet this way in all-purpose flour paste, coat with bread crumbs and keep on the pan for frying.

making veg cutlet recipe

18. When one side is golden, flip and fry the other side. Add more oil if required.

making veg cutlet recipe

20. Flip a couple of times more and fry all the patties till they are evenly golden and crisp from all sides.

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe

21. Drain them on kitchen paper towels to remove excess oil.

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe

22. Serve veg cutlet hot with mint chutney or coriander chutney or tamarind chutney.

veg cutlet recipe, vegetable cutlet recipe, veg patties recipe

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Few more tasty snacks recipes

  • Aloo tikki – spiced, crisp and tasty potato patties.
  • Frankie recipe – a delicious frankie made with thin wheat rotis stuffed with crisp aloo tikki, veggies and yogurt raita.
  • Spring rolls – yummy and a popular Indo Chinese snack recipe.
  • Ragda pattice – a popular Mumbai chaat recipe.

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These are crisp and tasty veg cutlet made with mixed vegetables. These vegan patties are a good tea time snack.

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins


Cuisine Indian

Course: Snacks


Servings 3

Units

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preparation

  • Boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.

  • When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.

  • Keep the bread crumbs aside in a plate or tray.

  • Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.

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making veg cutlet

  • Mash them with a masher or fork.

  • Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.

  • Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

  • Mix everything very well. Check the taste and add more salt or the spice powders if required.

  • In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.

  • Stir and mix this mixture to get a smooth paste without any lumps.

  • Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.

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frying veg cutlet

  • Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the veg cutlet.

  • Then coat the cutlet in breadcrumbs evenly and all over. 

  • If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.

  • Dust the excess bread crumbs and place it in the medium hot oil.

  • Dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

  • When one side is golden, flip and fry the other side. Add more oil if required.

  • Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.

  • Drain them on kitchen paper towels to remove excess oil.

  • Serve hot with green chutney or tomato ketchup.

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  1. You can alter and use your own combination of spices in the veg cutlet, e.g you can add coriander or black pepper powder.
  2. To make a coarse paste, you can just crush the garlic, ginger and green chilly coarsely with a pestle and mortar.
  3. As I have mentioned earlier, you can use rava (cream of wheat) to coat the veg cutlet.
  4. Adding soaked bread or bread crumbs to the mixture binds the veg cutlet and prevents them from breaking while frying.
  5. You can also deep fry them instead of shallow frying.
  6. If you have burger buns, you can easily make veg burgers. Just apply butter and slightly roast the buns. Apply mayonnaise on the bun. Place the veg cutlet in the center. Cover it with shredded or grated cheese or a cheese slice. Top it with shredded veggies like cabbage, carrots, and lettuce or thinly sliced veggies like onion, tomatoes, cucumber. Cover with the other half of the bun and serve with tomato or mustard sauce.

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Calories: 238kcalCarbohydrates: 29gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 183mgPotassium: 304mgFiber: 3gSugar: 3gVitamin A: 3630IUVitamin C: 14.7mgCalcium: 63mgIron: 3mg