Vegetable cutlet recipe

Recipe for vegetable cutlet in our easy curry recipes collection.

Recipe ingredients

• 2 small potatoes, boiled, peeled and mashed
• 3 cups vegetables, chopped finely, boiled and drained well (beets, carrots, peas, cabbage, etc.)
• 1 teaspoon red chilli powder
• 1 teaspoon dhania, coriander, powder
• 1 teaspoon cumin powder
• 1/2 teaspoon saunf, fennel, powder
• 1/2 teaspoon amchoor, mango powder
• 1/2 teaspoon garam masala powder
• 2 green chillies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon chopped coriander leaves
• 1 teaspoon chopped cashewnuts
• 1 egg white
• 1 egg well beaten
• 1 cup breadcrumbs
• Salt to taste
• 1 tablespoon ghee (clarified butter)
• Oil for shallow frying the cutlets

How to make vegetable cutlet

• Heat the ghee and add the ginger-garlic paste and green chillies.
• Fry for about a minute.
• Now add the cashewnuts and all the powdered spices.
• Add the coriander leaves.
• Fry for 1/2 minute.
• Now add all the drained vegetables and mix well.
• If there is any water, fry till all moisture is totally lost.
• Mix in the mashed potatoes and salt to taste.
• Heat through and take off the stovetop.
• Mix in 1 egg white. This will help bind together the vegetables.
• Make flat rounds of the above.
• Dip each round in the well beaten egg and roll in the breadcrumbs.
• Shallow fry on both sides till golden brown.
• Eat when hot with chutney.

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