Veg Cutlets / Mixed Vegetable Cutlets

Veg Cutlets is a very popular, healthy & also a tasty snack perfect for tea time or as a starter!

It can be kept inside a burger bun or eaten as it is with tomato ketchup or mint chutney.  I prefer to prepare this as a starter for get-togethers / parties at home.

Yield : 15 - 16 medium sized cutlets (approx.)

Ingredients:

Potato - 2 big
Mixed Vegetables(carrot, beans, peas) - 1 cup
Onion -1 big (finely chopped)
Ginger garlic paste - 1 to 1½ tsp
Red chilli powder - 1 tsp (adjust to suit your spice needs)
Coriander powder - ½ tsp
Turmeric powder - ¼ tsp
Garam masala powder- ½ to ¾ tsp
Tomato sauce -  1 tsp
Coriander Leaves - 1 tbsp (finely chopped)
Salt - to taste
Oil - 1 tbsp

Others:
Oil - for deep frying
Bread crumbs - 1½ to 2 cups
All purpose flour / Corn flour - 2 table spoon

Directions:

Pressure cook vegetables by adding very little water just for one whistle. Once the pressure release; take it out keep side.

Pressure cook the Potatoes until it becomes soft and mash it roughly (not like a paste); keep aside. 

Heat oil in a pan; add the finely chopped onions and sauté till the colour changes.

Then, add ginger garlic paste; Sauté for a minute and add the cooked mixed vegetables along with all the spice powders and salt. Mix well.

Sprinkle little water and close the pan with the lid; allow to cook for 5 minutes in medium flame.

Once it is done, add tomato sauce, coriander leaves and mashed potatoes. Fry for a second and turn of the stove (make sure there is no moisture in this mixture).

Transfer this mixture into a bowl and mix well (add little breadcrumbs to reduce the water content in the potato veg mixture, if needed).

Taste at this stage to add anything, if you need.  Roll the mixture and shape the pieces as you like.

Take a separate bowl; mix all purpose flour / cornflour and water to a batter consistency (this batter should neither be thick nor thin).

Now dip the shaped cutlets in flour mixture and roll in the bread crumbs.

Deep fry it in oil, till both the sides turn golden brown in medium flame.

To make it a low calorie snack, shallow fry  or even can bake that too.  Repeat the same for other cutlets.

Serve hot with tomato ketchup or mint chutney.

Note:

You may also add corn to this veggie mixture.

You can also prepare the mixture and keep it ready in the refrigerator (but not more than a day) so that you can just take it out and fry to treat your guests with a hot snack.