Vegetable cutlets: Cutlets are all time favorites of everyone, also a kid favorite snack. Whether they are vegetarian or non-veg, cutlets are a good evening snack or appetizer course.
Preparation Time:20 min
Cooking time:25 min
Yields:20
Ingredients needed:
Preparation:
Pressure cook vegetables for 3-4 whistle and drain the water completely.
Mash the vegetables with a potato masher and set aside.
Preheat the oven at 350 F.
Prepare a baking tray lined with parchment paper.
Cook the potatoes, drain and pat dry it to avoid any water. Peel and mash the potatoes and set aside.
Method:
Heat oil in a pan and add curry leaves.
After few seconds add onion and fry till translucent.
Then add ginger garlic paste and saute for few minutes.
Add the dry masala powders, turmeric, red chilli, garam masala,salt and cook for few minutes till raw smell goes.
Add the mashed veggies and salt to it and mix well.
Allow it to cool down.
Then add the mashed potato to it and mix well without large lumps.
Make balls out of the mixture and make it to your desired shape.
Dip each cutlet in the egg and coat it with breadcrumbs.
Arrange them in a baking tray lined with parchment paper.
Drizzle drops of oil on top of each cutlet.
Bake it in the oven for about 10-15 minutes.
Then turn over the cutlets, again drizzles drops of oil on top of each cutlet and bake again for another 10 minutes or til well done.
Serve hot with ketchup...
Preparation Time:20 min
Cooking time:25 min
Yields:20
Ingredients needed:
- Potato - 2 medium sized
- Mixed Vegetables(Carrots,peas,cauliflower,cabage etc) - 1 cup
- Onion, finely chopped - 1/2 cup
- Ginger Garlic paste - 1 tsp
- Turmeric powder - 1 tsp
- Red chilli powder - 2 tsp or to taste
- Garam masala - 1 Tbsp
- Curry leaves. finely chopped - 2 tbsp (Optipnal)
- Oil - For sauteing
- Salt - To taste
For Breading:
- Egg, Beaten
- Breadcrumbs - As needed
- Oil - For drizzling on top
Preparation:
Pressure cook vegetables for 3-4 whistle and drain the water completely.
Mash the vegetables with a potato masher and set aside.
Preheat the oven at 350 F.
Prepare a baking tray lined with parchment paper.
Cook the potatoes, drain and pat dry it to avoid any water. Peel and mash the potatoes and set aside.
Method:
Heat oil in a pan and add curry leaves.
After few seconds add onion and fry till translucent.
Then add ginger garlic paste and saute for few minutes.
Add the dry masala powders, turmeric, red chilli, garam masala,salt and cook for few minutes till raw smell goes.
Add the mashed veggies and salt to it and mix well.
Allow it to cool down.
Then add the mashed potato to it and mix well without large lumps.
Make balls out of the mixture and make it to your desired shape.
Dip each cutlet in the egg and coat it with breadcrumbs.
Arrange them in a baking tray lined with parchment paper.
Drizzle drops of oil on top of each cutlet.
Bake it in the oven for about 10-15 minutes.
Then turn over the cutlets, again drizzles drops of oil on top of each cutlet and bake again for another 10 minutes or til well done.
Serve hot with ketchup...
Notes:If you want to keep it as complete vegetarian, instead of egg, you can also use all purpose flour paste(flour mixed in water) or corn starch for coating.
Drizzling oil before baking prevents drying of the crusts.
You can use any veggies of your choice, but make sure there is no water in the mixture you made. Otherwise the cutlets will break while cooking.
Instead of baking, you can also shallow fry cutlets in the stove top.
Drizzling oil before baking prevents drying of the crusts.
You can use any veggies of your choice, but make sure there is no water in the mixture you made. Otherwise the cutlets will break while cooking.
Instead of baking, you can also shallow fry cutlets in the stove top.
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