VEGETABLE CUTLETS/ HOW TO MAKE VEGETABLE CUTLETS
Slowly pan-frying in butter or oil with the most pleasant sizzling sound.. these cutlets slowly get a crisp layer with perfect golden-brown colour. Who else is there to control the appetite while the yummy veg cutlets are being made? Definitely I’m not, who eat most of them as a testing tale… I need to be honest here that I eat most of them before they are actually served. No matter you deep fry or shallow fry them, they are always delicious and drool-worthy
These vegetable cutlets or patties include the goodness of seasonal veggies along with the richness of paneer/cottage cheese. A few binding agents are added so that they could be pan-fried or even deep-fried without collapsing. Deep frying is little unhealthy so most of the time I use to pan fry or shallow fry them. These delicious vegetable cutlets are perfect evening snacks, party snacks or the appetizers.
Prep time – 15 min
Resting time – 20 min
Cooking time – 25 min
Total time – 60 min
Makes – 15 cutlets
Course – Appetizer/snack/starter
Author – Bharti Dhawan
INGREDIENTS
• Boiled, peeled and grated potatoes – 4-5 (250 gms)
• Paneer/Cottage cheese (grated) – 150 gms
• Finely chopped capsicum – 1/4 cup
• Finely chopped carrots – 1/4 cup
• Finely chopped spring onions – 1/4 cup(with greens)
• Boiled corn kernels – 1/4 cup
• Boiled green peas) matar – 1/4 cup
• Finely chopped fresh coriander leaves – 2
tbsp
• Bread crumbs – 1 tbsp
• Rice flour – 1 tbsp
• Salt – to taste or 2 tsp
• Red chilly powder – 1 tsp
• Roasted cumin/jeera powder – 1 tsp
• Chaat masala – 1 tsp
• Whole cumin/jeera – 1 tsp
• Oil or ghee for pan frying – 2-3 tbsp
DIRECTIONS
1- Take a big mixing bowl and add all the chopped veggies, corn kernels, salt and the powdered spices
2- Next, add bread crumbs and rice flour
3- Combine well with hands to make a dough.
4- Divide the dough into equal-sized balls. Press each ball gently between palms to flatten them. Shape them as cutlets or patties
Refrigerate for 20 minutes to set.
5- Add oil to a frying pan and cook each till they get golden brown both sides
6- Serve the yummy vegetable cutlets with a YOGHURT-PARSLEY DIP
NOTES AND TIPS
* This will be good as well as convenient to refrigerate the potatoes after boiling as this reduces the moisture in them. The starch in potatoes hardens and sets well and become firm which prevents the parties from breaking or collapsing
* The cutlets must be refrigerated or freeze for at least 15-20 minutes before cooking. No need to thaw them or bring to room temperature before pan frying
* If you want to deep fry them, dip the cutlets into a cornflour or rice flour slurry and then roll into the bread crumbs to make them extra crisp
* The oil must be too hot while deep frying otherwise the cutlets will break down in the oil
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