Vegetable cutlet recipe in english language


vegetable cutlet recipe : Healthy and yummy vegetable cutlets are ideal for afternoon snacks. You can deep fry the cutlets according to your diet, bake them in the oven or spray the oil on a nonstick pan and turn the two sides upside down.

vegetable cutlet recipe Materials

To keep the vegetable cutlets completely vegetarian I would use cornflower or besan instead of eggs and keep the onions away. If you are vegetarian or non-vegetarian, you can use eggs and onions with ease. Vegetable cutlets can be made with various vegetables. However, if you add extra vegetables, you will not be able to enjoy the taste of any of them properly. I have used five vegetables with the following ingredients that are naturally siblings.

Potatoes- three, boiled.
Carrots – five.
Hing- a pinch.
Karaisunti- loosened, half a cup.
Beans – Half a cup, chopped.
White oil – two to three tablespoons.
Cumin – half a spoon.
Coriander leaves – two tablespoons, crushed.
Ginger – finely chopped, half a spoon.
Turmeric – half a teaspoon.
Salt, sweet, chilli powder – to taste.
Thai Chile- two, crushed.
Chinese almonds – roasted, two tablespoons.
Lemon juice – one tablespoon.
Bread crumbs – one cup.
Cornflower – three tablespoons.


At the beginning of making vegetable cutlets, cut the beets and carrots very finely.

Squeeze the potatoes in a bowl. Do not peel the potatoes. That is good fiber.

Now put a teaspoon of oil in a nonstick pan.

When hot, fry cumin seeds with hing.

Ginger crush, Thai chilli day.

Cover and cook over low heat with beans, beets, carrots, lentils, turmeric and salt. Since everything is finely chopped. It will be cooked quickly. There is no harm in having a little raw.

Sprinkle with sugar, lemon juice, coriander leaves and let cool.

When it is cold, mix the vegetables and nuts with the potatoes in a potato bowl.

Add chilli powder, salt as desired.

Dip cornflower in a bowl of water.

Spread the breadcrumbs on a plate.

Heat two tablespoons of oil in a nonstick pan. Reduce heat to low.
Dip the cutlets in the cornflower, spread on the breadcrumbs and fry in oil.

Serve with any sauce or ketchup.


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