Wednesday, September 8, 2010

Veggie Cutlets

It is another quick nutritive and colorful tea time snack. Boiled potatoes are mixed with vegetables (frozen or steamed) to prepare cutlets.


  • 2 big potato
  • ½ cup chopped carrots (frozen)
  • ½ cup chopped green beans (frozen)
  • ½ cup green peas (frozen)
  • 2 tbsp breadcrumbs
  • 1 tbsp corn flour
  • 2 green chilies chopped fine
  • 1 tbsp ginger grated
  • 2 tbsp coriander leaves chopped fine
  • 1 tsp black pepper powder
  • 1 tsp red chili powder
  • 1 tbsp chat masala
  • 1 tbsp lemon juice
  • 1 cup suji or bread crumbs for coating
  • Salt to taste
  • Ghee / Oil for frying


  • Wash, boil potatoes, peel and mash while still warm.
  • Add all ingredients except ghee/oil and suji/bread crumbs, in the mashed potatoes and mix well. Take a handful of the mixture and shape it with your palms in the desired shape.
  • Coat them with suji/breadcrumbs and refrigerate them for 1 hour.
  • Heat a tawa/griddle and shallow fry the cutlets on both sides adding ghee till golden.
  • Drain onto an absorbent paper.
  • Serve with ketchup, tomato chutney or green chutney.

Do you know?

Frozen vegetables have some advantages over fresh ones, in that they are available when the fresh counterpart is out-of-season, they have a very long shelf life when kept in a freezer, and that they often have been processed a step or more closer to eating. In many cases, they may be more economical to purchase than their fresh counterparts. Since they are already cooked, and will likely be cooked more once they enter the household, they are believed to be more sanitary than fresh vegetables.

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