Vegetable Cutlet | Indian Veggie Cakes | Video
Crispy, spiced vegetable cakes loaded with nutritious veggies. Serve with onion salad.
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Servings cutlets
Ingredients
- ¼ cup corn flour cornstarch
- ¼ cup water
- 3 large potatoes peeled, boiled and mashed
- 2 cups finely chopped vegetables I used carrots, bell peppers or capsicum, onion, cauliflower, boiled corn, green beans
- 1 teaspoon minced garlic garlic paste
- 1 tablespoon minced ginger ginger paste
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped coriander cilantro leaves
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon chat masala
- ½ teaspoon garam masala
- Salt to taste
- Oil to deep fry cutlets
- Onion salad to serve
- Tomato sauce ketchup or green chutney to serve
Instructions
Make corn flour (cornstarch) slurry:
- To make the corn flour (cornstarch) slurry, combine together corn flour (cornstarch) and water. Set aside.
Make vegetable patties:
- Place mashed potatoes, vegetables, garlic, ginger, green chilies, coriander (cilantro) leaves, lemon juice, ¼ cup breadcrumbs, ground turmeric, ground cumin, chat masala and garam masala in a large bowl. Season with salt.
- Stir to combine.
- To make the patties, make a small lemon sized ball out of the mixture and flatten slightly.
- Repeat until all the mixture is used up. I made around 11 vegetable cutlets.
Fry cutlets:
- Place 3-4 cup breadcrumbs in a bowl.
- Dip each cutlet first in slurry and then in breadcrumbs.
- Refrigerate for 15 minutes.
- Heat oil for deep frying in a medium saucepan over medium heat.
- When the oil is hot enough, deep fry the cutlets until golden and crispy.
- Drain on an absorbent towel.
Video
Notes
- Adjust the amount of green chilies and red chili powder to increase or decrease the heat level
- Chat masala, a spice mix commonly used in Indian street foods, is available from Indian grocery stores
- While corn flour slurry makes this recipe veg, you can also use egg wash
- If the cutlets don’t hold their shape while frying, add a few teaspoons of breadcrumbs to the mixture
- Regular breadcrumbs can be substituted with panko breadcrumbs if you like. Use gluten free breadcrumbs for gluten free option.
- You can add chopped nuts to the veggie mixture if you like
- To freeze the cutlets, arrange breadcrumb-coated cutlets on a baking tray, freeze until firm, about 1 hour. Then, transfer to resealable freezer bags with sheets of baking paper between cutlets. Cook from frozen. You can freeze uncooked cutlets for about a month.
- Even though I deep fried the cutlets, these also taste great when baked or air fried.
Nutrition
Serving: 1g | Calories: 626kcal | Carbohydrates: 108g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 683mg | Fiber: 14g | Sugar: 10g