Product Details

Instructions:

1. Prepare the Vegetables:

   • Boil the potatoes until soft, peel, and mash them well.
   • Cook or steam the mixed vegetables (carrots, peas, beans, etc.) until tender. Drain any excess water and chop them finely or mash them slightly.

2. Prepare the Mixture:

   • In a large mixing bowl, combine the boiled mashed potatoes and cooked mixed vegetables.
   • Add finely chopped onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder (if using), salt, and black pepper. Mix well to combine.
   • Add chopped fresh coriander leaves for a burst of flavor.
   • Add breadcrumbs and cornflour (or all-purpose flour) to help bind the mixture and make it easier to shape.

3. Shape the Cutlets:

   • Take small portions of the mixture and shape them into round or oval cutlets. Press gently to flatten them to about 1/2-inch thickness.

4. Coat the Cutlets:

   • Roll each cutlet in breadcrumbs to coat them evenly. This gives the cutlets a crispy outer layer when fried.

5. Fry the Cutlets:

   • Heat oil in a pan or shallow frying pan over medium heat.
   • Once the oil is hot, carefully place the cutlets in the pan and fry until they turn golden brown and crispy on both sides (about 3-4 minutes per side).
   • Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.

6. Serve:

   • Serve hot with mint chutney, tomato ketchup, or any dip of your choice.

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Tips:

• You can add grated cheese or paneer to the mixture for a cheesy version of veg cutlets.
• You can bake the cutlets instead of frying for a healthier option. Place them on a greased baking tray and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
• For extra flavor, you can add a dash of lime juice to the mixture.

These Veg Cutlets are perfect as an appetizer, snack, or even a filling for sandwiches and wraps. Enjoy!