Veggie Cutlets

Cutlets or patties made with vegetables – can be eaten by itself like steak, used as a beggie burger pattie or made into veggie (meat)balls

One of my most favorite things to make for dinner is veg cutlets. Just 3 or 4 of these is one of the most nutritious (and delicious at the same time) things to make!

You will need:

1 beetroot (steamed and shredded),

1 cup of frozen veggie mix (carrots, peas, beans and corn)

1 tsp coriander powder

A pinch of garam masala

1 tsp of ground fresh ginger+green chilli (you can add more if you like spicy)

A bunch of finely chopped cilantro leaves

1 big potato – boiled, peeled, mashed and cooled

1 Onion – finely chopped

1 slice of bread – run through the food processor OR 1/2 cup of bread crumbs

1/4 cup of all purpose flour

semolina or breadcrumbs for coating

Oil for shallow frying

Procedure:

• Blitz the frozen veggies (thawed) in a food processor and mix with the shredded beetroot
• To the veggie mixture add 1-2 potatoes – boiled peeled and mashed (add when potatoes are completely cooled down)
• Next add a tsp of coriander powder, a pinch of garam masala and a tsp of ground fresh ginger+green chilli (you can add more if you like spicy) and a bunch of finely chopped cilantro leaves

• In a pan heat a tbsp of oil and sauté one small onion finely chopped. I added extra ginger+chilli to this. Next add the veggie and potato mixture and sauté on medium flame till it comes together and starts becoming dry and-ish
• Remove into another bowl or plate and let cool completely – this is very important or the cutlets will be too moist and won’t hold shape
• To the cooked mixture add a slice of bread – crumbed in the food processor. Or you can add half a cup of bread crumbs

• Make a paste with the all purpose flour (maida) and water – crepe batter consistency.
• Shape patties/ cutlets with the mixture, dip and evenly coat with the paste and roll in some semolina, cornmeal or breadcrumbs.

• Shallow fry until golden brown
• OR you can also:
  • bake with some oil spray
  • deep fry
  • fry them in the air-fryer

• Serve with some ketchup, chatni and some raw onion and cilantro on the side – the way it’s served at one of my favorite restaurants in Pune!

This recipe makes 5-6 large- medium sized cutlets

Add any other veggies, making sure everything is blanched/ steamed and completely cooked and doesn’t have excess moisture

We like to eat this by itself for dinner as a veggie steak. You can also make burger patties or veggie (meat)balls with the same mix – recipe here.

Just make small bite sized patties, and it makes for a great appetizer!

I usually make 2-3 times of this recipe and store the mix in a ziplock in the fridge for up to a week and make 2-3 different meals with it.

If you like extra spice, add more ginger and green chillies or even a dash of extra red chili powder.