Vegetable Cutlet

Especially when we were kids, we loved this snack which used to be mostly in heart shape and red in colour. And the best part of it was, we could eat it with our favourite ketchup. Come now let's recreate the same dish in an even healthier way without harming the original taste of it.

In this recipe, I've used the vegetables available to me in the season. You can add or remove any vegetable you like our don't like. If peas is available in the season, just add it and it gives very good texture. Grated corn is also a very good idea.

Servings - 20 to 25

Preparation time - 20 mins

Cooking time - 20 mins

Ingredients

Potatoes - 4, cooked and mashed

Beans - 1 cup, finely cut

Carrots - 1 cup, grated

Beetroots - 1 cup, grated

Capsicum - 1 cup, finely cut

Onions - 1 cup, finely cut

Turmeric powder - ½ tsp

Red chili powder - 1 tsp

Green chillies - 2 to 3

Lemon juice - 1 tsp

Coriander leaves - a bunch

Bread crumbs - 1 cup

Sugar - 1 tsp

Oil - 3 to 4 tbsp

Salt to taste

Steps to prepare

1. In a wok, add 1 tbsp of oil and onions, saute them.

2. Add capsicum, beans, carrots, beetrots in the same order while you saute them.

3. Add turmeric powder, chilli powder, finely cut green chillies, salt, sugar and lemon juice. Also add coriander leaves.

4. Now add bread crumbs until it reaches a consistency where you can easily make balls out of it

5. After it cools down, make shapes out of mixture, any shape is fine. Coat it with bread crumbs on both sides.

6. Heat some oil in a pan and place these shaped cutlets on it.

7. Fry until crispy on both sides and cutlet is ready to serve hot.

Tips

1. Instead of breadcrumbs, fine rava or corn flour can be used.

2. Cutlets can be fried too or can be shallow fried with more oil also.

3. Breadcrumbs can be made at home by roasting slices of bread and grinding it in mixer.