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
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
Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.
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
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 .
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 .
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.
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 .
