Vegetable Cutlets, Mixed Veg Cutlets Recipe
by Tarla Dalal
Added to 131 cookbooks
This recipe has been viewed 303069 times
Vegetable cutlets,a great combination of vegetables and spices. . . It can be kept inside a burger bun or eaten as it is with tomato ketchup. . .
- Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
- Add all the potatoes, french beans, carrots and cabbage and mix well.
- Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
- Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
- Mash the mixture using a potato masher.
- Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
- Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
- Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
- Serve immediately with tomato ketchup.
Nutrient values per cutlet
|Vitamin A||185.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||15.3 mg|
|Folic Acid||10.5 mcg|
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