Bread Cutlets, Veg Shallow Fried Cutlets
by Tarla Dalal
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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 .
Method- 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.
Bread Cutlets, Veg Shallow Fried Cutlets by Tarla Dalal
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Nutrient values per cutlet
Energy | 76 cal |
Protein | 0.5 g |
Carbohydrates | 4.8 g |
Fiber | 0.3 g |
Fat | 6 g |
Cholesterol | 0 mg |
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 |
Calcium | 5.2 mg |
Iron | 0.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 2.1 mg |
Potassium | 30.1 mg |
Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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