Vegetable Cutlets

Vegetable cutlets recipeVegetable cutlets are kitschy stalwarts of India’s wonderful railway cafeterias. I remember them as flat patties, usually in the shape of a teardrop or round, with specks of sooji or rava or farina. They were served up with ketchup and didn’t taste of any particular vegetable. Heck, they didn’t even taste particularly good. And they tasted the same no matter where you were in the country.

But they were usually available when you wanted something vegetarian and something hot, and sometimes that was good enough.

I have been on a mission to reduce the amount of sweets cooked in my kitchen and that means coming up with recipes to satisfy the snack-seeking Desi when we get home from work late in the afternoon. It’s either that or gobs of peanut butter and jelly on toast. Since that latter option doesn’t appeal to me as it does to him, I try when I can to come up with something different.

These vegetable cutlets are a great option because their lusciousness owes itself to the great spud and not fat. I’ve said this before and I’ll repeat it– potatoes are one of the best veggies around, and they appeal to almost anyone, child or adult. What usually gives potatoes a bad rep is the way they are prepared– deep-fried, or topped with tons of unhealthy cheese or sour cream. But find a healthy way to cook it, and you can have your potato and eat it too.

I’ve no time to chat today, so I’ll leave you with the recipe for these cutlets. They’re easy and they taste better than any vegetable cutlet I ever ate at a railway cafeteria. They’re also versatile– you could add to these grated carrots, green peppers…use your imagination. The best part– like I told Desi, it’s like eating your veggies for a snack.

How great is that?
Vegetable cutlets

Vegetable Cutlets
 
Prep time
Cook time
Total time
 
Vegetable Cutlets
Author:
Recipe type: Snack
Cuisine: Indian
Ingredients
  • 3 medium russet potatoes, boiled and mashed. Leave their jackets on-- potatoes hide most of their best nutrition right under the skin, so it's never a good idea to peel them. Make sure, though, that the potato skins are in small bits.
  • 1 cup green peas
  • 1 cup green beans, chopped fairly fine
  • 1 medium onion, finely diced
  • ¼ cup chopped cashewnuts
  • 1 tbsp grated ginger
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder, like paprika or-- if you want more heat-- cayenne
  • 2 tbsp all-purpose flour
  • Juice of 1 lemon or lime
  • ¼ cup finely chopped coriander leaves
  • ½ cup of bread crumbs (I used panko -- Japanese bread crumbs that crisp up really well). Place in a plate for dredging the cutlets.
  • 1 tbsp canola or other vegetable oil
  • Spray oil
  • Salt to taste
Instructions
  1. Heat oil in a skillet. Add the cumin seeds, and, once they sputter, add the onions and garlic.
  2. Stir-fry the onions for about a couple of minutes until they start to soften.
  3. ="separator">
  4. Add the cashew nuts and stir-fry for a minute.
  5. Add the chilli and turmeric powders, stir into the oil, then add the peas and green beans. Cook for another two or three minutes until they are quite tender.
  6. Add the mashed potatoes and stir well together. Add salt to taste, and lemon juice.
  7. Turn off the heat and stir in the coriander leaves and the flour. Set aside so the potatoes are cool enough to handle.
  8. Heat a cast-iron or non-stick skillet.
  9. Spray on a film of oil.
  10. Take a 1-inch ball of the potato mixture and flatten it into a disc.
  11. Dredge it through the panko crumbs so you have a fairly even coating on both sides.
  12. Place the cutlets one by one in the hot skillet, without overcrowding. Cook on each side until golden-brown.
  13. Serve hot with ketchup.

***

 

I’ll leave you with a picture of Bunny, a frequent visitor to our backyard (and my vegetable garden) in the summer months. How cute is she?

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    Just too good Vaish! That cutlet is just waiting for a bite to sink into it.
    And Bunny is so cute .. you are so lucky. :-)
    Hope Lucy is doing great.

  2. says

    Vaishali, I was looking for a cutlet recipe, just because we buy the frozen ones at the Indian store but they are expensive. These are a good alternative when I don’t want to cook just for me. I sandwich them between bread spread with some pesto and melted cheese. Thank you for the recipe. :)

  3. says

    Bunny picture is so cute. I have a bunny visitor too and he/she isn’t letting a single zucchini get big. I am not really happy about it, but can’t help. Cool cutlets.

  4. says

    Vaishali,

    I love cutlets and your pictures are so yummy. I love to cook but wish you were my neighbor so I could sneak and do taste test :-)

    I love the picture of bunny, we recently had our neighbor bunny visit our yard and eat our baby plants but we did not mind at all. Kids had fun seeing rabbit in our own home garden.

    By the way, I finally revealed my name on my blog today :-) FYI.

  5. says

    wonderful, Vaishali! I was looking for an appetizer to take to a party and here is your recipe! Thank you!
    I bet these freeze well too, ya?

  6. says

    I can have cutlets in any shape or form (there is even a raw banana cutlet on my blog!)As a toddler I was christened Cutlet Mary by my Anglo Indian neighbours for my voracous appetite when it came to gobbling down cutlets…

    I am going back home and making this! :)

  7. Anonymous says

    Thanks for the reply Vaishali. I made them last night without the flour as I wasn’t sure what to do with it–felt it was safer to leave it out. They were yummy although a bit delicate to handle. Another batch is on the stove as I type, I’ll be using the flour this time. In Sri Lanka we deep fry cutlets but since I became vegan they always fall apart in the oil without the egg that is traditionally used to bind them. Your spray-fry version is just as good, and healthier. Ammas restaurant in Vienna sells deep fried cutlets, I wonder what they use to bind them… Anyway, I digress, thanks for writing an awesome blog! I love this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: