Mixed Vegetable Cutlet is my go-to recipe when I want to make something special yet simple. I learned this recipe from my mom, and it’s become a family favorite. The mix of vegetables makes it healthy, while the crispy coating makes it irresistibly tasty. It’s one of those recipes that turns ordinary vegetables into something extraordinary.
About the Recipe
This recipe transforms basic vegetables into delicious cutlets that are crispy outside and soft inside. The combination of spices adds wonderful flavor, while the breadcrumb coating creates the perfect crunch. It’s an excellent way to get kids to eat their vegetables, and the cutlets work great as a snack, side dish, or party appetizer.
Why You’ll Love This Recipe
– Easy to customize with your favorite vegetables
– Can be prepared ahead and fried when needed
– Perfect for both everyday snacks and party appetizers
– Kids love them
– Great way to use leftover vegetables
– The crispy coating and soft interior create a wonderful texture contrast
– Works well for both lunch boxes and evening tea time
Mixed Vegetable Cutlet
Cooking Tips
– Make sure the vegetables are finely chopped for better binding
– Don’t skip draining excess water from cooked vegetables
– Keep the oil temperature medium-hot for even cooking
– Pat the cutlets dry before coating them
– Double-coat with breadcrumbs for extra crispiness
Serving and Storing Suggestions
Makes 15-20 cutlets. Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store unfried cutlets in the fridge for up to 2 days. Once fried, best consumed immediately. Can be reheated in an oven or air fryer.
Similar Recipes
- Potato Croquettes
- Corn Cutlets
- Paneer Cutlets
- Vegetable Patties
Nutrient Benefits
These cutlets pack a nutritional punch with fiber-rich vegetables, protein from flour, and essential vitamins and minerals. Carrots provide vitamin A, beans offer protein and fiber, and potatoes add energy-giving carbohydrates. The spices used also have various health benefits.
Mixed Vegetable Cutlet
Ingredients
- 1 cup Carrot (grated)
- 1 cup Beans (finely chopped)
- 1 cup Cabbage (finely chopped)
- 6 to 8 Potatoes (depending on size, boiled, peeled, mashed)
- 1/2 cup Onions (finely chopped)
- 2 cups Maida (Plain Flour)
- 1 cup Corn Flour
- 2 tsp Ginger Garlic Paste
- Cinnamon (little)
- Cloves (little)
- 2 cup Gasagasa
- 2 tsp Saunf
- 1/2 cup Breadcrumbs
- Salt as per taste
- Oil as required
Instructions
- Finely powder the cinnamon, cloves, gasagasa and saunf.
- Heat little oil in a pan.
- Saute the onions for 2 minutes.
- Add ginger garlic paste, carrot, beans and cabbage.
- Cook for a minute or two. Remove from flame.
- Add mashed potatoes, corn flour and salt.
- Add the ground masala powder and enough water.
- Mix well a thick, pliable dough.
- Make small balls and shape them into cutlets of desired shapes.
- Add some water to maida and mix to a semi-thick batter.
- Heat oil in a frying pan.
- Dip the cutlets in the batter and roll them in the breadcrumbs.
- Fry them until golden brown.
- Remove and drain excess oil.
- Serve hot with ketchup or chutney of choice.
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Frequently Asked Questions
Can I bake these cutlets instead of frying?
Yes. Brush them with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. Though they won’t be as crispy as fried ones, they’ll still taste great.
How do I keep the cutlets from breaking while frying?
Make sure the potato mixture is well-mashed and not too wet. Chill the shaped cutlets for 30 minutes before frying. This helps them hold their shape better.
Can I make these ahead for a party?
Shape the cutlets and coat them with breadcrumbs, then refrigerate. Fry just before serving. They taste best fresh and hot.
