Healthy Crispy Golden Vegetable CutletsVeg
Delight your taste buds with these crunchy and flavorful vegetable cutlets, the perfect tea-time treat for any occasion. Packed with a vibrant mix of boiled potatoes, garden-fresh peas, carrots, capsicum, and cauliflower, each bite offers a savory experience elevated by aromatic spices like garam masala and cumin. A golden-brown breadcrumb coating ensures a satisfying crunch, making these patties an irresistible party snack that pairs wonderfully with your favorite dipping chutney .
Ingredients
5 Boiled Potatoes
1 cup Green Peas (boiled)
1 cup Grated Carrot
1 cup Green Capsicum (Finely Chopped)
1 cup Cooked Cauliflower
1 Onion (finely chopped)
2 Green Chilli (finely chopped)
1 piece Ginger (finely chopped)
handful Coriander Leaves (finely chopped)
1 tsp Lemon Juice
1 tsp Turmeric Powder
1 tsp Salt
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Cumin Powder
to taste Cashew Nuts (Chopped)
as needed Bread Crumbs
1 tsp Cornflour (Cornstarch)
For deep frying Oil
1 tsp Water
Instructions
1
In a large bowl, combine the boiled potatoes, boiled green peas, grated carrot, finely chopped green capsicum, cooked cauliflower, finely chopped onion, green chillies, ginger, and coriander leaves. Pour in the lemon juice.
2
Add the turmeric powder, salt, red chilli powder, garam masala powder, and cumin powder to the bowl.
3
Mash and knead the mixture by hand until all the vegetables and spices are thoroughly combined.
4
Mix in the chopped cashew nuts and enough bread crumbs to help the mixture hold its shape.
5
Take a portion of the mixture and shape it into a patty of your preferred size.
6
Dip each patty into the corn flour slurry, then roll it evenly in bread crumbs. Place the coated cutlets in the refrigerator for 10 minutes to help them set.
7
Heat oil in a pan over medium heat. Gently drop the cutlets into the hot oil.
8
Deep-fry until the cutlets turn a beautiful golden brown color. Remove from the oil and serve hot.
