VEGETABLE CUTLETS
These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)
Provided by kusum gupta
Categories Asian
Time 40m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- Mash the potatoes along with the bread slices.
- (It is better to mash potatoes while they are still hot.) Add all the seasonings.
- Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
- Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
- Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
- Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
- Drain the cutlets on paper towels.
- Serve hot with'Mint Coriander Chutney' or ketchup.
- Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
- Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
- Turn, adding more oil as needed.
- Bake for another 15 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #appetizers #asian #indian #finger-food #holiday-event #vegetarian #dietary #number-of-servings #presentation
You'll also love
Anees Mahi
[email protected]I can't wait to try these cutlets! They look so delicious.
Ngozi Ifeadi
[email protected]These cutlets are a great way to use up leftover vegetables.
Courtney Taylor
[email protected]I love how versatile these cutlets are. You can serve them with anything from mashed potatoes to rice to salad.
Thulani Sijeku
[email protected]These cutlets are perfect for a quick and easy weeknight meal.
Kim Somi
[email protected]I'm not a vegetarian, but these cutlets are so good, I don't even miss the meat.
Anon Haron
[email protected]These cutlets are a great way to get your kids to eat their vegetables.
Trinity Orourke
[email protected]I'll definitely be making these again.
Tanzima Jannat
[email protected]Easy to make and very tasty.
md imranjk96u
[email protected]Delicious!
Faiz Muhammad
[email protected]These cutlets were a bit dry. I think I'll try adding some more moisture to the batter next time.
Demyrion Caldwell
[email protected]I had a hard time getting the cutlets to hold together. I think I might have over-mixed the batter.
Mahira Menon
[email protected]These cutlets were a bit bland for my taste. I think I'll try adding some more spices next time.
David Almaz√°n
[email protected]I love that these cutlets are baked, not fried. It makes them a healthier option without sacrificing any flavor.
Fatiha Fati
[email protected]These cutlets were delicious! I made them for a party and everyone loved them. They're a great way to get your veggies in.
Damaris Nyambura
[email protected]I'm new to cooking, but these cutlets turned out great! The instructions were easy to follow and the ingredients were easy to find.
Dean Bela
[email protected]These vegetable cutlets were a hit with my family! The flavors were so well-balanced and the texture was perfect. I especially loved the crispy coating.