Day 6 of the Blogging Marathon begins with Vegetable Cutlet, which is a perfect snack for those gloomy evenings. I don’t make this often and the times I make it I use minimal oil. What is a vegetable cutlet? It is nothing but a patty made of mashed vegetables, which is shallow fried or deep fried. I am posting this for Kid’s Delight since my son loves it. I also think it is a nice way to sneak in vegetables.
Another reason why the cutlets recently made its presence was because I received new ceramic cookware from LocknLock and I wanted to make something special with them. The cookware is in a nice yellow color with a perfect non-stick interior. I am pretty excited about it since I can use very little oil and also because the coating is non-toxic. The pan heated up evenly and cleanup was a breeze. So here we go with a snack loved by all.
4 small potatoes
1/2 cup green peas
1/2 medium onion
1 tsp garam masala
1/2 tsp chilly powder or to taste
1/2 tsp coriander powder
1/4 tsp turmeric
1/2 cup bread crumbs
4 tbsp all purpose flour (can use egg whites instead)
4 tbsp water
Oil to shallow fry
Steam or boil the vegetables. The color of beetroot dominates and if you do not want the pink color avoid beetroot.
Lets prepare the patty. Heat a teaspoon of oil and season with mustard. Then add the onions and when they are cooked add the mashed vegetables. Add the spice mixes. I have used turmeric, chilly powder, garam masala and coriander powder. Mix well and let it sit for few minutes and then turn the stove off.
Look at that scary dark pink color from beetroot
Once the vegetable mix is ready let it cool a bit so you don’t burn yourself making patties. Let us prepare the all purpose flour solution which is going to help the bread crumbs stick to the patty.
Add water to all purpose flour and make a paste of idli batter consistency.
Take a bit of the vegetable mix and make a small ball. Then flatten it and dip it in the all purpose flour paste. Then roll over the bread crumbs.
The patties are nicely coated. I placed them in the refrigerator for an hour before frying. This helps them to hold their shape better.
Frying time. You can use more oil and deep fry or use few tablespoons of oil and shallow fry. I reduced the oil even further since I used the non-stick pan. Fry the patty on both sides until the crust gets a nice golden color. Avoid turning the patty often as it may cause the patty to break.
Yum yum cutlets ready. We had it with ketchup and my son loved it too.
Interested in the cookware? Here are some links to LocknLock cookware.
1. Egg whites can be used to bind the bread crumbs to the patty.
2. Mix and match the vegetables.
Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid’s Special: Vardhini
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,