Bread Cutlets, Veg Shallow Fried Cutlets
by Tarla Dalal
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Added to 18 cookbooks
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Bread Cutlets are scrumptious veg cutlets made with a mixture of softened bread, mashed potatoes and other veggies perked up with everyday taste-givers like garlic, ginger, green chillies and coriander.
The bread not only gives volume and keeps the ingredients together but also gives the shallow-fried cutlets a unique texture that is soft with a mild, crackling crispness when you bite into it.
You can enjoy the bread cutlet as an evening snack , or serve it as a starter at parties .
Also take a shot at other recipes like the Ravioli Samosa or Malai Paneer Mixed Herb Balls .
- Combine the ginger, garlic and green chillies in a mortal pestle (khalbatta) and coarsely crush it. Keep aside.
- Soak the bread slices in enough water in a deep bowl for 1 minute.
- Squeeze out all the excess water from the bread slice, crumble them and place them in a deep bowl.
- Add the prepared paste, potatoes, onions, carrot, coriander and salt and mix very well.
- Divide the mixture into 10 equal portions.
- Shape each portion into a ball and flatten it slightly to make a cutlet.
- Roll them in the bread crumbs till they are coated from all the sides.
- Heat 2 tbsp of oil in a broad nonstick pan, place 5 cutlets and cook on a medium flame till they turn golden brown in colour from both the sides.
- Repeat step 8 to cook 5 more cutlets.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per cutlet
|Vitamin A||118.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||2.4 mg|
|Folic Acid||2.1 mcg|
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