Vegan Cutlet



Cutlet specifically refers to mashed vegetables (potato, carrot, beans) stuffing that is fried with a batter/covering.


The word cutlet has started from the French word côtelette and was first known to be utilized in the year 1682. From that point forward, it has discovered its place in practically all cooking styles of the world, be it French, Italian, American, Indian, Russian.


This is overly solid for diabetics, heart, weight reduction. The formula is cooked with almost no oil. At times it could be a result of the assortment of potato utilized as well; some are excessively soggy while pounding which causes issue while steaming the cutlet.




Ingredients :


  • Breadcrumbs quantity 1 slice equivalent to 3/4 cup soft crumbs


  • boiled & crushed 3 medium potatoes


  • 1 cup green peas


  • 1 cup green beans grinded


  • 1 medium carrot minced


  • 1 medium onion finely minced


  • 1 table spoon smashed ginger


  • 1 tea spoon cumin seeds


  • 1/2 tea spoon turmeric powder


  • 1/2 teaspoon Kashmiri chili powder


  • 2 tablespoon rice flour


  • freshly squeezed 1 lemon juice


  • 1/4 cup coriander finely chopped


  • 1 teaspoon olive oil


  • mixture of 1/4 cup water along with 1 tablespoon whole wheat flour for dipping the cutlets



Instructions ;


  • Heat up the green beans and carrots until delicate yet not soft. I do this by placing them in a bowl, including about ¼ cup of water, and destroying them, secured, in a microwave, around five minutes on high. Drain all water.


  • Warmth oil in a skillet. Include the cumin seeds, and, when they falter, include the onions and ginger.


  • Pan fried food the onions for about two or three minutes until they begin to mellow.


  • Include the chili and turmeric powder, mix into the oil, at that point include the peas, carrots, and green beans. Cook for another a few minutes until they are very delicate. Mix in the coriander leaves. Spot the cooked veggie blend in a food processor and heartbeat three to multiple times for five seconds each. You don't need a adhesive. A few pieces of the veggies should in any case be obvious.


  • Add the veggies to the pureed potatoes and mix well together. Add salt to taste, and lemon juice.


  • Turn off the heat and stir in the flour


  • Heat a cast-iron or non-stick skillet.


  • Splash or spread on a film of oil.


  • Take a 1-inch bundle of the potato-veggie blend and straighten it into a circle.


  • Dunk the cutlets in the whole wheat-water blend to cover on the two sides. At that point raise them in the bread crumbs so you have a genuinely even coating on both sides.


  • Place the cutlets individually in the hot skillet, without congestion. Cook on each side until it becomes golden brown.


  • Serve Vegan cutlets hot with ketchup or chutney.



Prep. Time : 20 min.


Cook Time : 20 min.


Duration : 40 min.


Servings : As per your choice


Category : Snacks



Sometimes it could be because of the variety of potato used too; some are overly moist when mashing which causes problem while frying the cutlet. In the event that your blend is excessively soggy and not holding the shape, include some bread pieces which will help in forming them.


If you do not have breadcrumbs, then you can also use Rava. Residue the excess bread crumbs and place it in the medium hot oil.


Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.


Offer snacks a couple of hours when one meal ends and concerning one to 2 hours before ensuing meal begins.




Subscribe Form

Mumbai, Maharashtra, India

  • LinkedIn
  • Facebook
  • Twitter
  • Instagram
  • Pinterest

©2020 by Yummy Wellspring