Best 3 Vegetable Cutlets Recipes
**Vegetable Cutlets: A Medley of Crunchy and Flavorful Delights**
Crispy on the outside, tender and juicy on the inside, vegetable cutlets are a delightful treat that cater to various dietary preferences. Whether you're a vegetarian seeking a plant-based protein source or simply a veggie enthusiast, these cutlets offer a symphony of flavors and textures. From the classic potato and carrot combination to the vibrant mix of zucchini, corn, and bell peppers, each recipe promises a unique culinary experience. Indulge in the wholesome goodness of these vegetable cutlets, perfect as an appetizer, main course, or even a healthy snack.
VEGETABLE CUTLETS
These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.
Provided by DHANO923
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
- Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
- Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g
RATNER'S VEGETABLE CUTLETS
This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.
Provided by blucoat
Categories Potato
Time 1h
Yield 15 cutlets
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
- Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
- Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
- Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
- Bake for 45 minutes, or until lightly golden browned. Serve hot.
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.
Tips:
- Use a food processor to quickly and easily chop the vegetables. This will save you time and effort, and it will also help to ensure that the vegetables are evenly chopped.
- Be sure to drain the vegetables well before adding them to the mixture. This will help to prevent the cutlets from becoming too watery.
- If you are using frozen vegetables, be sure to thaw them completely before using them. This will help to ensure that the cutlets cook evenly.
- Feel free to experiment with different vegetables. You can use any type of vegetable that you like, so get creative and have fun!
- Serve the cutlets with your favorite dipping sauce. Some popular options include ketchup, mustard, and ranch dressing.
Conclusion:
Vegetable cutlets are a delicious and healthy way to enjoy your favorite vegetables. They are easy to make and can be served as an appetizer, main course, or side dish. So next time you are looking for a new way to cook vegetables, give vegetable cutlets a try!
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
