Mixed Vegetable Cutlets

These Mixed Vegetable Cutlets are so tasty and easy to make. You could use any vegetables that you have, even crumbled paneer or tofu can be used if you wish. 

These cutlets are basically spiced vegetables with mashed potatoes, coated with egg and breadcrumbs, pan-fried in oil till golden brown. Doesn’t that sound good?! Believe me it is, and it is all vegetables! 

Do check out my beetroot cutlets recipe too, it is very similar but has a distinct beet red color!

To make these vegan, you can use a cornflour and water mix to dip your cutlets in before frying them. 

WHAT INGREDIENTS DO YOU NEED FOR THESE MIXED VEGETABLE CUTLETS?

Mixed vegetables – I used a combination of mushrooms, carrots, peas, green bell peppers, and cauliflower. 

Potatoes 

Spice powders – turmeric, chili, cumin, coriander, garam masala, salt, and pepper. 

Onion

Tomato 

Ginger garlic paste 

Cilantro 

Breadcrumbs 

Egg ( or cornflour paste) 

HOW DO YOU MAKE THESE MIXED VEGETABLE CUTLETS?

1. Boil the potatoes. Mash them and keep them aside. 
2. Heat oil in a pan. Add chopped onions, fry till translucent, add ginger garlic paste. Fry for a few minutes. 
3. Next, add the tomatoes and spice powders. 
4. Fry till tomatoes are soft. Add in the chopped mixed vegetables. 
5. Mix them well, cover the pan, and cook them for about 10 minutes, mixing in between.
6. After 10 minutes, open the lid of the pan, turn the flame to high, and dry up the mixture. Switch off and add chopped cilantro. 
7. Once this mixture cools down, add the mashed potatoes. Mix everything well. Taste it, add salt if needed. 
8. Make cutlets in any shape you want, I usually make a round shape. 
9. Dip the cutlets in beaten egg, and next into a plate of breadcrumbs. 
10. Once you have made all the cutlets. Heat up a pan, add some oil to it. Add the cutlets and fry them on both sides till golden brown. 
11. Take them out onto a paper towel-lined plate. 
12. Enjoy your delicious Vegetable Cutlets with ketchup, green chutney, or as a side to your main meal. We enjoyed them with Rice and Dal. 
13. If you do not eat eggs, you can use a cornflour slurry, that is cornflour and water mixed into a thin paste. 
14. Just dip the cutlets in the cornflour slurry and fry them in a pan with hot oil. 

 

 

 

NOTES:

• Chop all the vegetables the same size so they cook at the same time. 
• I used homemade breadcrumbs, but store-bought is fine too. Homemade breadcrumbs are very easy to make. I just save all the end slices of the bread loaves, put them in the toaster oven to dry them out. Then grind them in the blender. Store them in a glass jar in your pantry. Lasts for more than a year or more. 
• I cooked the potatoes in the Instant Pot on high pressure for 8 minutes. It turns out perfect every time. Did you know that you can boil potatoes and store them in the fridge unpeeled to use during the week? That is a time-saver. 
• Substitute for egg: Use cornflour mixed with water to coat the cutlets. Just dip the cutlets in the mixture and fry them. If you would like your cutlets more crunchy, dip them in breadcrumbs after dipping them in the cornflour slurry. 
• I got about 22 cutlets from this recipe. These cutlets can be frozen( up to 3 months)and cooked at a later date. Just freeze them on a baking tray, put them in a freezer bag or freezer box. To cook them after freezing – Thaw overnight in the fridge and pan-fry them.

Hope you will try out this recipe. Let me know what you think by leaving a comment or rating the recipe down below.

Do check out my other easy Vegetarian recipes:

Lime/Lemon Quinoa

Eggplant and Paneer Manchurian

Easy and Tasty Chickpea Burgers

Air Fryer Tortilla Samosas

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Air-Fryer Potato Wedges

Crispy Zucchini Fritters

Palak Paneer

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Photo by Brett Jordan on Unsplash