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?
- Boil the potatoes. Mash them and keep them aside.
- Heat oil in a pan. Add chopped onions, fry till translucent, add ginger garlic paste. Fry for a few minutes.
- Next, add the tomatoes and spice powders.
- Fry till tomatoes are soft. Add in the chopped mixed vegetables.
- Mix them well, cover the pan, and cook them for about 10 minutes, mixing in between.
- 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.
- Once this mixture cools down, add the mashed potatoes. Mix everything well. Taste it, add salt if needed.
- Make cutlets in any shape you want, I usually make a round shape.
- Dip the cutlets in beaten egg, and next into a plate of breadcrumbs.
- 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.
- Take them out onto a paper towel-lined plate.
- Enjoy your delicious Vegetable Cutlets with ketchup, green chutney, or as a side to your main meal. We enjoyed them with Rice and Dal.
- If you do not eat eggs, you can use a cornflour slurry, that is cornflour and water mixed into a thin paste.
- Just dip the cutlets in the cornflour slurry and fry them in a pan with hot oil.
Mixed Vegetable Cutlets
Mixed vegetables cooked with spices, combined with mashed potatoes, and pan-fried till golden brown.
Ingredients
- 2 cups Mixed vegetables
- ½ Onion
- 1 Tomato
- 4 boiled potatoes
- Cilantro
- ½ cup breadcrumbs
- ½ tsp ginger-garlic paste
- 1 Egg
Instructions
- Boil the potatoes, mash them and keep them aside.
- Heat oil in a pan. Add chopped onions fry till translucent.
- Add the ginger-garlic paste, fry for a few minutes.
- Next, add the tomatoes and spice powders
- Fry till tomatoes are soft. Add in the mixed vegetables.
- Mix them well, cover the pan and cook for about 10 minutes.
- After 10 minutes, open the lid of the pan, turn the flame to high and dry up the mixture.
- Switch off the stove. Add chopped cilantro.
- Once the mixture cools down, add the mashed potatoes.
- Mix everything well.
- Taste the mixture and add salt if needed.
- Make round balls using the mixture.
- Flatten the ball, dip each in beaten egg, and roll in breadcrumbs.
- Make all the cutlets the same way. (for a pure vegetarian option please see my notes)
- To pan-fry the cutlets, heat some oil in a frying pan, fry the cutlets till golden brown on both sides.
- Take the cutlets out of the pan onto a paper towel-lined plate.
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:
Eggplant and Paneer Manchurian
Easy and Tasty Chickpea Burgers
Fried Masala Mushrooms – Deep-fried Vs Air-Fried!
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Have a great day!
Photo by Brett Jordan on Unsplash
Beetroot Cutlets
These beetroot cutlets are a great snack or accompaniment to any main meal. They are full of vegetables mixed with mashed potatoes, rolled in breadcrumbs, and pan-fried till golden brown or in this case a beautiful purple from the beetroots! I actually started out making these as vegetable cutlets, but the beetroot kind of took over and so I decided to call them beetroot cutlets!
They can be made ahead of time and kept refrigerated until you need to fry them. I have kept them for about 3 to 4 days refrigerated.
If you want you can even freeze them. Just put them on a baking tray, and leave them in the freezer till frozen. After they are frozen put them in an airtight freezer-safe container or a freezer bag and put it in your freezer.
Fry them straight from the freezer when you need a quick snack!
(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)
What are the ingredients for these Beetroot Cutlets?
Beetroot cooked
Mixed vegetables- carrots, cauliflower, peas
Half an onion
Tomato
Ginger
Garlic
Green chili
Cumin seeds
Spice powders- turmeric, chili, coriander, and garam masala powder
Salt to taste
Boiled potatoes
Breadcrumbs – I make my own breadcrumbs at home using toasted bread
Oil for frying the cutlets.
You might also be interested in this recipe which uses boiled potatoes Potato Masala
How do you make these Beetroot cutlets?
First cook your beetroot in an Instant pot or pressure cooker for 15 minutes. Keep aside to cool.
Boil potatoes in an instant pot or pressure cooker for 10 minutes.
Chop onions, tomatoes, ginger, garlic, and green chili.
Prep all the vegetables, including the beetroot, and keep them aside.
Add cumin seeds, ginger-garlic, and chili to a blender, I used my Ninja small jar., just make it into a fine chop.
Heat oil in a pan, add the onions, and ground-up ginger, garlic, chili, and cumin seeds. Sauté till the onions are slightly brown. Add tomatoes, spice powders, and cook till tomatoes turn soft.
After that add the chopped vegetables and salt to taste. Mix well, cover, and cook till the vegetables are cooked.
When cooked add some chopped cilantro and mix.
Let it cool down.
In the meantime mash the boiled potatoes.
When the vegetables and potatoes are cool. Add the potatoes to the vegetables and mix well. (I added 3 boiled potatoes)
Taste and add salt if needed.
Make balls out of the mixture. Add breadcrumbs to a plate. Take one ball and flatten it into the breadcrumbs, turn and do the same for the other side. Make it a round shape. Roll the sides too in the breadcrumbs till the whole cutlet is coated with breadcrumbs.
Do the same with all of the balls. At this stage, if you want to freeze some go ahead and put them on a baking sheet and freeze them.
You can refrigerate them for some time before frying. But you can also fry them immediately.
To fry them, heat oil in a pan. Fry till golden brown on both sides.
Enjoy your beetroot cutlets as a snack, in a sandwich, or as a side to your main meal.
Beetroot Cutlets
Beetroot and other vegetables cooked with Indian spices, mixed with mashed potatoes, made into patties, covered with breadcrumbs, and pan-fried to a crispy cutlet!
Ingredients
- 1 Beetroot (cooked)
- 3 Potatoes (boiled and mashed)
- 1 cup Mixed Vegetables (carrots/peas/broccoli/cauliflower/corn)
- ½ Onion (chopped)
- 1 Tomato (chopped)
- 1 cup Breadcrumbs
- Oil for frying the cutlets and for frying the masala
To grind:
- ½ inch Ginger
- 4 cloves Garlic
- 1 Green chili
- 1 tsp Cumin seeds
Spices
- ½ tsp Turmeric powder
- 1 tsp Kashmiri Chili powder
- 1 tsp Coriander powder
- ½ tsp Garam Masala powder
Instructions
- Pressure cook the beetroot, peel, chop, and keep aside.
- Boil potatoes in Instant Pot or Pressure cooker. Peel them, mash them, and set them aside.
- Prep all the vegetables. Chop the onion and tomatoes
- Grind the ginger, garlic, green chili, and cumin seeds.
- Heat oil in a pan, fry the onions till transparent, add the ground ginger, garlic, chili, and cumin seeds. Add tomatoes and spices.
- Next, add all the vegetables including chopped beetroot. Add salt to taste.
- Mix well, cover, and cook.
- When the vegetables are cooked, switch off the stove.
- After the vegetables have cooled down, add the mashed potatoes.
- Mix and make balls out of the mixture. I got about 20.
- Add breadcrumbs to a plate.
- Take one ball and flatten it onto the breadcrumbs. Turn and make sure the cutlet is coated with the breadcrumbs.
- Do this with all the cutlets. Keep them refrigerated.
- When ready to fry, add oil to a pan. When the oil is hot, add the cutlets and fry them on both sides till golden brown.
Notes:
- When cooking with beetroot everything gets that deep red color. I recommend using some sort of liner on your cutting board so it doesn’t get those deep red stains. I am still trying to take out the stains from my cutting board! And maybe wear gloves so your hands do not become red!
- When adding the mashed potatoes, the number of potatoes depends on their size. I used 3 big Idaho potatoes. Use as many as needed to get the mixture to a consistency that it can be made into a ball without falling apart.
- An option is to dip the cutlet in a beaten egg and then coat it with the breadcrumbs. This helps the breadcrumbs stick better. If you do not want to use an egg, you can dip the cutlet in a cornstarch and water mixture before rolling them in breadcrumbs.
- You can always leave out the beetroot and use other vegetables like carrots, cauliflower, broccoli, zucchini, mushrooms, corn, or peas.
- When frying the cutlet, since everything is already cooked, just fry them till the breadcrumbs are golden brown.
- An exception is made when frying frozen cutlets, you will have to cover them so the inside of it thaws and warms up.
- This might take a while to get together, but the end result is worth it, so do give it a try. From this recipe, you can get about 20 cutlets. So freeze some for later!
Do check out my other easy snack recipes: Broccoli and Quinoa Patties, Air Fryer Okra Fries, Jalapeno Poppers, Air Fryer Tortilla Samosas, Air Fryer Salmon Fish Fry
Let me know if you try this recipe, I love to hear from my readers! Please leave a comment and rate this recipe.
Thank you for reading and happy cooking!
Photo by Felicia Buitenwerf on Unsplash