Recipe: Vegetable Cutlets

These were really delicious but unfortunately a little too time intensive for them to become a weeknight meal. This is a great thing to make on the weekends though for a little variety.

Vegetable Cutlets

AuthorMab

Yields1 Serving

Ingredients
 2 potatoes
 ¼ cup mixed vegetables
 1 onion, finely chopped
 ½ cup breadcrumbs
 ½ tsp ginger
 ½ tsp garlic
 1 tsp chili powder
 ½ tsp garam masala
 1 tsp coriander
 1 oz lemon juice
 1 tbsp cornmeal

Directions
1

Cook all the vegetables (except the onions) in a large pot covered by about an inch of water until soft (about 20-30 minutes).

2

Drain the vegetables then peel off the skin of potatoes and mash it well.

3

Add the other vegetables, the finely chopped onions, and breadcrumbs as well as all the spices and lemon juice. Mix well and mash slightly until doughy.

4

As if you were making burgers, make equal sized round balls and press between your palms to flatten.

5

In a small bowl mix cornmeal and water to form a thick paste then dip each cutlet in the "paste" such that both sides are coated well mixture and then coat it with breadcrumbs. Repeat for all of the other cutlets.

6

Either fry on the stove in a shallow pan or you can bake them at 350 for about 20 minutes in the oven.

Ingredients

Ingredients
 2 potatoes
 ¼ cup mixed vegetables
 1 onion, finely chopped
 ½ cup breadcrumbs
 ½ tsp ginger
 ½ tsp garlic
 1 tsp chili powder
 ½ tsp garam masala
 1 tsp coriander
 1 oz lemon juice
 1 tbsp cornmeal

Directions

Directions
1

Cook all the vegetables (except the onions) in a large pot covered by about an inch of water until soft (about 20-30 minutes).

2

Drain the vegetables then peel off the skin of potatoes and mash it well.

3

Add the other vegetables, the finely chopped onions, and breadcrumbs as well as all the spices and lemon juice. Mix well and mash slightly until doughy.

4

As if you were making burgers, make equal sized round balls and press between your palms to flatten.

5

In a small bowl mix cornmeal and water to form a thick paste then dip each cutlet in the "paste" such that both sides are coated well mixture and then coat it with breadcrumbs. Repeat for all of the other cutlets.

6

Either fry on the stove in a shallow pan or you can bake them at 350 for about 20 minutes in the oven.

Vegetable Cutlets

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