Vegetable Cutlets Recipe

Boiled and mashed mixed vegetables: A combination of carrots, peas, beans, and potatoes, cooked and mashed to form the base of the cutlets.

Breadcrumbs: Used to coat the cutlets, giving them a crispy exterior when fried.

Onion: Finely chopped to add a bit of crunch and flavor to the cutlets.

Coriander leaves: Freshly chopped to add a burst of freshness and aroma.

Ginger-garlic paste: A blend of ginger and garlic that adds depth and flavor to the cutlets.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Red chili powder: Adds a bit of heat and color to the cutlets.

Salt: Enhances the flavors of all the ingredients.

Oil: Used for frying the cutlets until they are golden brown and crispy.

When preparing the vegetable cutlets, ensure that the boiled and mashed vegetables are well-drained to avoid excess moisture. This helps in achieving a firmer texture for the cutlets. Additionally, when shaping the mixture into patties, lightly grease your hands with a bit of oil to prevent the mixture from sticking. This will also give the cutlets a smoother finish.

• boiled and mashed mixed vegetables - Substitute with boiled and mashed sweet potatoes: Sweet potatoes provide a similar texture and a slightly sweet flavor that complements the spices.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and can be a gluten-free alternative.

• finely chopped onion - Substitute with finely chopped shallots: Shallots have a milder and sweeter taste, which can add a subtle depth of flavor.

• finely chopped coriander leaves - Substitute with finely chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of coriander.

• ginger-garlic paste - Substitute with minced garlic and ginger: Freshly minced garlic and ginger can provide a more robust and aromatic flavor.

• garam masala - Substitute with curry powder: Curry powder offers a different but complementary blend of spices that can add warmth and complexity.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the cutlets.

• oil for frying - Substitute with ghee: Ghee adds a rich, buttery flavor and has a high smoke point, making it suitable for frying.

• Allow the vegetable cutlets to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled cutlets in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the cutlets within 2-3 days. For longer storage, freezing is recommended.
• To freeze, arrange the cutlets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the cutlets to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the cutlets in the refrigerator overnight if frozen. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
• Alternatively, you can reheat the cutlets in a skillet over medium heat with a little oil until they are crispy and warmed through.
• For a quick option, use a microwave, but note that this may result in a less crispy texture. Heat on high for 1-2 minutes, checking halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the vegetable cutlets on a baking sheet lined with parchment paper. Lightly brush or spray them with a bit of oil. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the cutlets in the skillet and cook for 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior.

• Microwave Method: Place the cutlets on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cutlets in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cutlets on the toaster oven tray. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Masher: A tool used to mash the boiled vegetables to a smooth consistency.

• Knife: Used for finely chopping the onions and coriander leaves.

• Cutting board: A surface to safely chop the vegetables and other ingredients.

• Measuring cups: Used to measure the exact quantities of vegetables, breadcrumbs, and other ingredients.

• Tablespoon: For measuring out the ginger-garlic paste and other spices.

• Frying pan: A pan used to fry the cutlets until they are golden brown.

• Spatula: Used to flip the cutlets while frying to ensure they cook evenly on both sides.

• Paper towels: Used to drain the excess oil from the fried cutlets.

• Plate: For placing the cutlets after they are fried and drained.

Prepare ingredients in advance: Boil and mash vegetables ahead of time and store them in the fridge to save time.

Use a food processor: Quickly chop onions and coriander leaves using a food processor.

Pre-mix spices: Combine garam masala, red chili powder, and salt in a small bowl beforehand.

Batch fry: Fry multiple cutlets at once to reduce cooking time.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.