Salt to taste
Oil as required
How to make Vegetable Cutlets
- Boil the veggies (carrots & beans) with enough water until soft. Drain the water thoroughly. Let the veggies cool down. Squeeze the veggies with your hands to remove the excess water. Mash the veggies coarsely & keep aside.
- Once the boiled potatoes have cooled down, mash them well in a large bowl.
- Add the veggies, peas, ginger, onion, cayenne pepper, cilantro leaves, green chillies, lemon juice & 2 tbsp bread crumbs to the mashed potatoes. Mix them well. Add salt & mix again.
- Divide the mixture into equal portions and form into balls. Take a ball in your palm, gently flatten the ball into a round patty. Keep aside. Repeat the same procedure with the remaining balls.
- In a separate bowl, mix all-purpose flour with enough water to make a thin paste. Ensure there are no lumps. Keep aside.
- Spread the 1/2 cup breadcrumbs on a plate.
- Dip a patty in the all-purpose flour paste. Quickly take it out & roll it in the breadcrumbs such that all sides get evenly coated. Keep it aside in a separate plate. Repeat the same procedure with the remaining patties.
- Heat 2 tbsp oil in a non-stick pan on medium heat. Shallow-fry the patties 3-4 at a time till both sides turn golden in color. Drain on absorbent paper. Add more oil to pan if necessary.
- Serve hot with tomato ketchup or Green Chutney.
- You can deep-fry the patties if you are making in bulk as it saves time. Also, deep-frying gives a better look to the patties as it uniformly cooks the outer layer.
- If you like eggs, you can use beaten egg instead of all-purpose flour paste.
- You can form the patties into different shapes - such as oval shape or heart shape.