Veg Cutlet is a very tempting, delicious, and healthy snack option as it is loaded with lots of vegetables. These Veg Cutlets are crispy and crunchy from the outside and soft and mushy from the inside. They pair so well with an evening cup of tea and also makes a perfect appetizer for any parties.
Below are the step-by-step pictures and a detailed recipe for the Easy Veg Cutlet Recipe. I was in a mood to eat something filling and nutritious, and that is how I thought of preparing Veg Cutlet. When cravings set in I have to cook that dish no matter what!!. So I gave this recipe a shot with all the ingredients that were available at that time in my pantry. I had boiled potatoes in my fridge and I got hold of some carrots, capsicum, and onions. Well, good enough to make an easy recipe for a veg outlet. Moreover, I wanted to make a heart-shaped cutlet, just the one we get in restaurants or also in Indian Railways.
Veg Cutlet is a versatile snack option that is of Indian origin and can be made with various vegetables like beans, cauliflower, corn, green peas, beetroot, and many more. Mainly the recipe remains the same, all you have to do is add vegetables of your choice. Potato acts as a main ingredient and for the Jain version, they can use boiled raw bananas in place of potatoes. The spice level can be increased if you like it spicier.
Also. check these recipes Veg Kabab, and Carrot, and Peas Fritters
Learn to make this easy recipe of Veg Cutlet with step-by-step pictures below.
Veg Cutlet Recipe
Ingredients
- 3 Potatoes boiled
- 1 Onion finely chopped
- 1 Capsicum finely chopped
- 2 Carrots grated
- 1 tsp Cumin powder/ Jeera Powder
- 1 tsp Garam Masala
- ½ tsp Black Pepper crushed
- 1 tsp Green Chili Paste
- 1 cup Corn Flakes
- 2 tbsp Cornflour
- 1 tbsp All-purpose flour
- 1 tbsp Oats Flour
- Salt to taste
- Oil for Shallow Frying
Instructions
- Firstly, peel the skin of the boiled potatoes and mash them and keep it in a broad vessel. To that add grated carrots, finely chopped onions, capsicum, Oats flour, and all the spices. Mix all the ingredients well to form like a dough.
- Now make equal rounds of the dough and use a heart-shaped cutter and mold it into that shape.
- Crush the corn flakes into a fine powder and keep it aside. To make cornflour paste, mix cornflour, all-purpose flour, salt, crushed black pepper, add water and whisk it till there are no lumps.
- Grease your hands with little oil, take a heart-shaped cutlet, dip into cornflour paste, and coat with crushed cornflakes. You have to repeat this with the rest of the cutlets.
- Now, heat a non-stick pan and grease it with oil. Once the pan becomes hot, add little oil, 4-5 cutlets, and shallow fry on both sides till they are gold and crispy. Repeat the same procedure with the rest of the cutlets and serve it hot with green chutney and tomato ketchup.
Nutrition
Step-by-Step Recipe of Veg Cutlet
1. Firstly, peel the skin of the boiled potatoes and mash them and keep it in a broad vessel. To that add grated carrots, finely chopped onions, capsicum, Oats flour, and all the spices. Mix all the ingredients well to form like a dough.
2. Now make equal rounds of the dough and use a heart-shaped cutter and mold it into that shape.
3. Crush the corn flakes into a fine powder and keep it aside. To make cornflour paste, mix cornflour, all-purpose flour, salt, crushed black pepper, add water and whisk it till there are no lumps.
4. Grease your hands with little oil, take a heart-shaped cutlet, dip into cornflour paste, and coat with crushed cornflakes. You have to repeat this with the rest of the cutlets.
5. Now, heat a non-stick pan and grease it with oil. Once the pan becomes hot, add little oil, 4-5 cutlets, and shallow fry on both sides till they are gold and crispy. Repeat the same procedure with the rest of the cutlets and serve it hot with green chutney and tomato ketchup.
Recipe Notes:
- Most importantly add vegetables of your choice and make them more healthy and nutritious.
- I have added Oats flour for the binding in this recipe, you can skip this and add bread crumbs as well.
- Also, I have not deep fried the cutlets, but you can deep fry them for the perfect texture as you get in the restaurants.
- Corn Flakes adds a nice texture and crunch to these Veg Cutles.
- You can saute onions and capsicum in this recipe and add to the boiled potato and veggie mixture. However, in this recipe, I have used finely chopped and raw. This also gives a nice crunch to our cutlet.
Serving Suggestions:
- Serve these veg cutlets hot along with green chutney and tomato ketchup.
- It also tastes good with a hot cup of tea or coffee, especially during the monsoon.
- Moreover, you could also stuff this veg cutlet in a roll or a Frankie.
- You can also serve this with slices of bread or use it as a burger patty.
How to Store them?
- Veg Cutlet will taste best when served hot, however, if you want to deep freeze them, simply semi fry the patty and let it cool down.
- Once the veg cutlets are cooled down, put them in zip-lock bags or an air tight container and freeze them for further use.
- These will stay good for 2 months if packed properly.
- While reusing veg cutlets, thaw them, and then deep dry or shallow fry and serve it hot.
Finally, do check out my other recipes below,
Sweet Potato Tikkis
Potato Cutlet
Sweet Potato Tikkis
Tawa Bread Roll
Mughlai Shammi Kababs
Buttered Corn
Corn Cheese Balls
Spinach Corn Sandwich
