Vegetable Cutlet
Vegetable cutlets are a popular Indian snack made with a mix of vegetables, potatoes, and spices. They are crispy on the outside and soft on the inside. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. Vegetable Cutlets are rich in vitamins, minerals, and fiber due to the variety of vegetables used in the recipe. However, people with a gluten allergy should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
46 kcal
Protein
2 g
Carbs
8 g
Fat
1 g
Fiber
2 g
Ingredients
Peas, fresh
0.25 cup (60g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Potato, brown skin, small
2 small (200g)
Cabbage
1 cup, grated (200g)
Carrot
0.5 cup, grated (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
1 tsp (5g)
Garam Masala
1 tsp (3g)
Cumin Powder
1 tsp (2g)
Instructions
Preparation
-Pressure cook potato.
-Blanch green peas.
Cooking Steps
In a pan, heat oil. Add chopped onions and sauté until they turn translucent.
Add the mixed vegetables (carrot, cabbage and green peas) and sauté for a few minutes until they are cooked.
Add ginger paste, and chopped green chili. Mix well and cook for another minute.
Add garam masala, cumin powder, coriander powder, and salt. Mix everything together and cook for a minute. Remove from heat.
In a mixing bowl, combine the boiled potato and the sautéed vegetable mixture. Mix well to incorporate all the flavors.
Add chopped fresh coriander leaves and give it a final mix.
Divide the mixture into equal portions and shape them into round or oval cutlets.
Heat a non-stick pan or skillet over medium heat. You can use a little cooking spray to coat the pan.
Place the coated cutlets on the heated pan and cook until the bottom side turns golden brown and crispy.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.