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.
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 .