Mix Veg Cutlets

I have posted mix veg paratha few days ago. Now sharing the recipe of cutlet.

I have made cutlets with remaining stuffing. Now sharing the recipe again. I have shallow fried the cutlets but you can deep fry too.

Recipe

Spinach  – 1 heaped cup chopped
Potatoes  – 2 medium boiled and mashed

Cauliflower  – 1 cup chopped

Green peas  – 1/2 cup

beetroot  – 2 small

Carrot  – 2 small

Ginger paste  – 1 teaspoon

Salt to taste

Coriander leaves  – 2 tablespoon chopped

Green chilli  – 2-3 finely chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder  – 1 teaspoon optional

Oil  – 2 tablespoon

Method

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too. If you want to grind don’t make paste. Just grind for few seconds.

Boil and mash the green peas. I microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste. Stir and add spinach, cauliflower, peas, beetroot and carrot.

Stir well. Add salt too and all the spices. Saute till dried up completely. Add mashed potatoes and chopped coriander leaves.

Mix well. Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning.

Let the mixture cool. You can add chopped onion too. I didn’t. Add bread, bread crumbs or ground oats for binding.

I have added 2 bread slices. You can make it in two ways.
Make small balls and give them shape with your palm as you desire.

Now you can make it in two ways.
Give shape and roll on semolina or bread  crumbs. Shallow fry on a nonstick pan with little oil. I did it.

Or make a batter of 1-2 eggs with salt and pepper. If you don’t want to use egg make the batter with 1/2 cup all purpose flour and 2 tablespoon cornflour with salt and spices of your choice. Make a smooth thick batter without any lumps.

Dip the cutlets in egg or flour batter gently . Coat the batter all over the cutlets. Roll on bread crumb or semolina/suji and deep fry in oil.

Serve hot cutlets with any sauce or chutney.