Loaded Vegetable Cutlets

These  lovely vegetable  patties  are  perfect  for an evening  snack or   as  an appetizer.  Serve   with a  few  slices  onions  and  tomatoes  seasoned   with a  splash of  vinegar  and   salt   or some  ketchup for  those  picky eaters :-). What  I  love  most   about  this  recipe is  how  adaptable  it is .  It is  egg free  and   vegan.  Substitute chick pea  flour  for  plain flour  and  corn  meal  for bread  crumbs ,  voila  it  is  gluten  free  as  well !!.   These patties  makes  wonderful wrap   and  sandwiches   fillings as  well . Go  ahead  make a  big  batch  ,  freeze  some   and  on those  rainy  days  take  out   and  reheat.  For a crunchier   version  heat  the  thawed patties on  the  griddle or a  heavy bottomed  pan .

The  popular  version of  vegetable  cutlets  use a mix  of  root  vegetables – potatoes,  carrots,  and  beets –    and a  sprinkling  of  beans  of  carrots . Beets change  the   color  of  the   cutlets  to  red. It  is  very difficult  if  not  impossible, to  keep  the beets   from  staining  the  other  vegetables. I for  one love  the  taste  and  color  but if you are not a  fan,  you don’t  have  to use  it .  Other vegetables  to  use  are  corn,  cauliflower  , mushrooms ,  sweet potatoes and  cabbage.

Loaded Vegetable Cutlets

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12

Ingredients

Potatoes - 3 medium
Carrots - 1 C chopped
Peas - 1/2 C
French Beans - 1/4 C Chopped
Beetroot - 1/4 C Chopped
Onion - 1 Small
Garlic - 3-4 Cloves
Ginger - 1"
Garam Masala - 1 Tsp
Chili powder - 1/2 Tsp (To taste)
Salt - 1/2 Tsp (To taste)
All Purpose Flour (Maida)- 1/4 C
Bread Crumbs - 3 C
Oil - To Fry

Instructions

Boil the potatoes.Chop the carrots beans and beets into bite size pieces. Boil or steam the vegetables until tender.

Chop the onions fine, mince or grate the ginger and garlic. Heat 2 Tbsp oil in a pan and saute the onions. Once the onions are softened add the ginger garlic paste and fry till fragrant and the onions begins to turn golden. Add the garam masala powder, chilli powder and salt. Mix and turn off the heat .

Take the potatoes in a large bowl and mash well. Add the boiled vegetables and mash till there are no big chunks. Pour the seasoned onions on top and mix everything uniformly. Taste and adjust salt if needed. Form into uniform size balls and flatten to a thick disc or any shape of your choice.

Mix all purpose flour (maida) with enough water (1/2 to 3/4 C) to make a medium thick batter. Spread the bread crumbs on a plate or flat pan.

Heat enough oil to fry the cutlets in a thick bottomed pan .

Dip the shaped cutlets in the batter, turn to coat both sides. Roll the cutlets in breadcrumbs and fry in hot oil . The cutlets are done when the breadcrumbs turn golden brown. Remove from the oil and drain on kitchen towels.

Notes

Cook the beets separately , mash a little and to the vegetable mix just before shaping to prevent everything from turning red.

https://oventales.com/loaded-vegetable-cutlets/

Boil  or  steam  the  vegetables  till soft .  If  using  beets, cook  it  separately  to prevent  everything  from  being  uniformly red .   Chop  the  onions   fine  and  grate  or  mince the  ginger  and  garlic

Onion Masala

Heat 2 Tbsp oil in a pan  and  add the  onions . Once  the  onions  are  soft  add  the  ginger garlic   and  fry till  everything  begins  to  turn  golden brown .  Mix  in  the  garam  masala, salt  and  chili powder .  Turn off the  heat .

Mix

In a  large  mixing  bowl   mash the potatoes .  Add  the  remaining  vegetables  mash  with the  back of  a  spatula.  There  can be  pieces  of   vegetables –  which  adds to the  texture , but  no large   chunks.   Mix in the  onions   and taste . If  needed  add  more  salt .

vegetable cutlet mix

I like  to add the  beets  in the  end .  As you can  see  it  still   gives   the  mix  a red tint.  For   these  into  lemon size  balls   and  flatten  into  discs or  ovals  or  any shape  you fancy.  Make a   thin batter   with  flour ( maida)  and  dip  the  shaped  cutlets  in it .  Turn to coat  and  roll in  bread  crumbs.

Frying Veg Cutlets

Heat  enough  oil in  a  pan  to  deep  fry the   cutlets. Once  it  is  hot   enough  add  the  cutlets  and   deep  fry  till  the  breadcrumbs  turn   golden  brown .   To  prevent  the  cutlets  from  absorbing  too much   oil   ensure  that  the  oil is  hot   enough but  not  smoking . Test  by popping  in a  mini  cutlet  or some  bread crumbs .

Once  fried  remove  from oil  and   drain on kitchen  towels.  These  can  be  frozen  once  cooled .  Line a  cookie  sheet  or   flat  tray   with  parchment  paper  and  arrange  the  cutlets on it  in a  single  layer .  The  cutlets  should  not  touch each other. Cover   with a  plastic  wrap  and place  the  tray  in the  freezer  for  an  hour. Remove  and  place in a   freezer bag  and  freeze   up to 3  months .

vegetablecutlet17

 

 

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