Veg cutlet recipe | Vegetable cutlet | How to make cutlet

By swasthi , on August 19, 2019, 136 Comments, Jump to Recipe

Veg cutlet recipe – Simple, easy and delicious vegetable cutlet that can be served for a Evening snack with a chutney or dip. A green chutney or a Schezwan sauce goes best with these. These cutlets can be baked, deep fried or shallow fried to suit one’s diet and taste. Veg cutlet are made using a combination of veggies with potato as the base for binding.

Folks having diet restrictions towards consumption of potatoes can use sweet potato or yam or even raw banana (plantain).

Vegetable cutlet are a popular snack on the Indian restaurant menus. These are crumb coated and pan fried yet they turn out great with a crisp texture. Cutlet are best served hot with some green chutney or sauce.

To make veg cutlet, you can use any veggies of your choice. This time I used potatoes, peas, carrots & french beans. Other veggies that go well in a cutlet are broccoli, sweet corn, sweet potatoes, yam and beetroot.

To perk up the nutrition you can also add in some leafy greens like spinach. I some times add soaked and drained soya granules to lend a great texture.

Cutlet can also be used as patties to make Veg burger.

Step-by-step photos

Veg cutlet recipe – Preparation

1. Firstly chop beans, carrots and potatoes to small cubes. You can also use cauliflower, beets and cabbage. I used green peas as well.

2. Steam them together until just done in a cooker or steamer. They must be soft cooked and firm but must not be mushy or soggy. If cooked in a pot, drain them up in a colander completely if any moisture is left.

If the veggies have lot of moisture in them they soak up lot of oil and do not bind well.

chopping veggies to make veg cutlet recipe

steamed veggies to make veg cutlet recipe

3. Next mash them well.

mashed mix veggies for veg cutlet recipe

4. Add coriander leaves, green chilies, garam masala, cumin and ginger paste. Mix everything well.

addition of spice powders for veg cutlet recipe

5. Add bread crumbs. I prefer to use powdered poha. I used thick variety red poha. Even white poha can be used. It absorbs moisture from the veggies better than bread crumbs and is a healthier option.

addition of poha to make veg cutlet recipe

How to make vegetable cutlet

6. Mix everything well. The mixture should be non sticky and must not be soggy. Take small portion of this and make patties.

mixing ingredients to make dough for cutlet recipe

7. Next make a thin batter using 2 tbsp of besan or rice flour. Patty need not be coated with much batter. If it becomes moist it is just enough.

dipping veg patties in batter for veg cutlet recipe

8. Place it on the bread crumbs. Make sure the patty is coated with bread crumbs on both the sides. You can also use coarsely ground thick variety poha or crushed cornflakes for this.

9. Repeat doing this for all the patties and place them on a plate. Leave this aside for about 5 to 10 minutes. This helps the bread crumbs to stick well to the patties.

breaded patties for vegetable cutlet recipe

10. Heat oil in a small pan. Shallow fry or bake them. I used 3 tsps oil for every batch of 5 patties. You can reduce this quantity to 2 tsps.

11. Lastly flip the cutlets to the other side and fry until golden.

Serve veg cutlet with green chutney or any dip.

Tips to make best veg cutlet recipe

1. Always steam or boil the vegetables al dente and not mushy. This prevents the cutlets from turning too soft from inside.
2. Mash the veggies and then add bread crumbs or poha powder or besan to reduce the moisture in the veggie mash. My preferred choice is powdered poha as it is a healthy choice than the bread crumbs.
3. The veg cutlet are dipped in batter made of chickpea or rice flour then crumb coated to make them crispy. You can also coat them with coarse crushed poha (powdered poha)
4. Shallow fry them until crisp on a low to medium flame. You can also bake them.
5. You can flavor the veg cutlet mixture with any spice powders you like. I have used garam masala.

Variations

You can also add half cup crumbled paneer to the mashed veggies to make paneer veg cutlets.
Half cup grated mozarella or cheddar cheese can also be added to make cheese cutlets. If using cheese, double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up.

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