Vegetable cutlet recipe | Easy and quick veg cutlet | Kids lunch box | Tea time snack

Here's a simple and quick vegetable cutlet recipe perfect for kids' lunch boxes or as a tea-time snack: No Maida, no starch used for this recipe.

Ingredients:
Mixed vegetables (any vegetables of your choice)
(1 cup Cabbage, chopped
1/2 cup Carrots, grated
1/2 cup Cauliflower, finely chopped
1/4 cup Capsicum, chopped
1 large potato, boiled )

1 medium onion (or 1/2 large), finely chopped
1 green chilies, finely chopped (adjust to taste)
1-inch piece of ginger, grated
2 tbsp coriander leaves, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon coriander powder
1/2 teaspoon paav bhaji masala (or garam masala or any preferred spice mix)
1/4 tsp pepper powder
2-3 bread (or 1 cup breadcrumbs)
Salt to taste
Oil for shallow frying

#cutlet #vegcutlet #vegpatties

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Prepare the Vegetables:

Wash and chop the mixed vegetables (cabbage, carrots, cauliflower, capsicum) as mentioned.
Boil the potato until it's soft, and keep aside.

Prepare the Mixture:

Heat 2 tsp oil and add cumin seeds, wait until it splutter.
Add onion and pinch of salt. Saute until onion turn soft. Add in green chilies, grated ginger, and chopped vegetables. Combine well.

Seasoning:

Add turmeric powder, red chili powder, coriander powder, paav bhaji masala (or garam masala), pepper powder, and salt to taste. Mix well to ensure even distribution of spices. Cook for 2 minutes at medium low heat.

Add potato.

Add boiled potato and mash along with cooked vegetables. Mix well. Adjust the salt.
Switch off the stove.

Binding:

Use the bread slices, break it and blend into a coarse powder and add it into the vegetable mixture. Alternatively, you can use breadcrumbs. Add coriander leaves.

Mixing and Shaping:

Mix everything together until well combined. The mixture should be moist enough to form into patties. If it's too dry, you can add a little water or milk.

Divide the mixture into equal portions and shape them into round or disc or oval patties.

Cooking:

Use any pan of your choice.
Heat some oil in a shallow frying pan over medium heat.
Once the oil is hot, place the shaped cutlets carefully into the pan, leaving some space between each cutlet.
Cook the cutlets until they are golden brown and crispy on both sides, flipping them occasionally to ensure even cooking.
Once cooked, remove the cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Serving:

Serve the vegetable cutlets hot with ketchup, chutney, or any dipping sauce of your choice.
Enjoy your delicious and healthy vegetable cutlets!
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