The recipe for veggie cutlets has been passed on to me by my mother. It is made with a mixture of raw and boiled veggies and roasted on a pan with little or no oil. As a result, these cutlets are healthy, super delicious and easy to make! For me, these cutlets are my way of connecting with my mom who is 10000 miles away! Even today, the aroma of freshly roasted cutlets transports me back to my childhood days. Recently I made these for a small lunch gathering and they were a hit with everyone. These cutlets make fantastic appetizers. So without further ado, here’s a simple and easy veggie cutlet recipe.
Difficulty Level: Easy
Cuisine: Indian-Multi regional
1 large beetroot-grated
4 long carrots-grated
½ cup green peas-frozen or fresh
1/2 cup green beans-frozen or fresh
3 Tbsp finely chopped cilantro
2-3 tsp freshly squeezed lime/lemon juice
2-3 tsp garam masala (can be bought from Indian store)
2 tsp coriander cumin powder
2-3 finely chopped green chillies
1 tsp ginger-grated
Pinch of sugar
Salt-as per taste
Croutons finely ground
Step 1: Boil the potatoes in a microwave or a pressure cooker. Throw in the green peas and beans with the potatoes for boiling, if you are using them fresh.Grate the beet, carrots and finely chop the onions, cilantro and chillies. Squeeze the shredded beet and carrots to remove the excess juice.
Step 2: When all the vegetables are prepared, mix and mash them together in a deep, wide bowl. Use a wide spatula to mix it if you don’t like to get your hands dirty. Add green chillies, ginger, salt, sugar, cilantro, lime juice and bread crumbs to the mixture.Use the as many chillies as you want depending on the required spice level. Taste and adjust the spices and salt as needed.
Step 3: Make small to mid-sized patties with hand or on a flat surface like a chopping board. Coat the patties with bread crumbs and roast it on a pan with some oil. Cook it till the bread crumbs turns dark brown.
Step 4: Serve it hot with some chutney of your choice.
Notes: This recipe calls for using fresh ingredients, so avoid using canned vegetables. Once you finish grating beets and carrots, squeeze them in between your hands and collect the resulting juice. This is done to dry out the beets and carrots as too much moisture will make the entire mixture very mushy. For the same reason avoid using canned vegetables, as you might incorporate extra unnecessary moisture. Don’t mix the finely chopped onions with the beets until you have squeezed the juice from the beets and carrots.
Since we grate the beets, your hands will become super pink and so will your chopping board. Don’t worry, all the pink will wash away in water.
Once you add in the chillies, the mixture becomes hot, so don’t mix it with your hand, use a flat headed spatula to mix and mash everything.
Add red chilli powder to the mixture if more heat is required.