- Shallow fry until golden brown on both sides. Serve hot with ketchup, curd rice or mashed up in a wrap or sandwich. Now we need a sticky coating that comes between the vegetable patties and the bread crumbs so that the bread crumbs will stick to the patties. The most common one is egg whites and that’s what my mom uses. I have made this recipe completely vegetarian so here’s what you can use instead of eggs whites in to coat the vegetable cutlets. Here’s the recipe for vegetables cutlets, all in one place.
Vegetable Cutlets Recipe
Makes: 12 Ingredients: For the patties: 1 potato 2 cups mixed vegetables cut into small pieces 1 small onion, chopped fine 2 green chillies, chopped fine 1/2 tsp red chilli powder (adjust according to heat level desired) 1 tsp chaat masala (or garam masala for a different taste) A pinch of amchur / dried mango powder 1/4 tsp coriander powder / malli podi 1/4 tsp roasted jeera powder / cumin seeds A handful of finely chopped fresh coriander leaves / kothamalli (optional) Salt to taste 2 tsp oil For the coating: 3 tbsp maida mixed into a paste with 3 tbsp water (approx.) 2 slices of bread, toasted dry on a skilled and powdered Oil to shallow fry Instructions:
- First, make the patties. Steam cook or pressure cook the vegetables until soft yet firm. Heat oil for patties and add the onions. Fry until soft and transparent. Then add the chilly powder, jeera, coriander, amchur, chat masala and green chillies. Mix well for 30 seconds.
- Mash the potato well and add with the other vegetables. Let the mixture cook until well incorporated (about 2-3 mins). Add the coriander leaves, if using, and mix well. Add salt just before shaping into patties, otherwise the mixture will sweat and loosen up, making it hard to form the shapes.
