Ingredients
• ½ cup chopped carrot or 1 medium carrot
• ¼ cup chopped french beans or 7 to 8 beans
• ¼ cup cabbage
• ½ cup fresh green peas - fresh
• 1 inch ginger - roughly chopped
• 1 green chili - about ½ to 1 teaspoon chopped
• 2 garlic cloves (medium-sized) - peeled and roughly chopped, optional
• 2tbspn oats
• 1 bread crumbs
• ¼ teaspoon red chili powder or cayenne or paprika
• ½ teaspoon cumin powder
• ½ teaspoon Coriander Powder - optional
• ½ teaspoon Garam Masala Powder
• 2 tablespoons chopped coriander leaves or parsley
• salt as required
For pan frying
• 1 to 2 teaspoons oil
Instructions
Preparation
1. Rinse, peel and chop the veggies like carrots, french beans.
2. Boil or steam the veggies until fork tender in a steamer or pressure cooker.
3. Drain all the water from the cooked veggies very well using a strainer. Set the cooked vegetables aside to become warm.
Making cutlet mixture
1. When warm, transfer the cooked vegetables in a bowl.
2. Mash them with a potato masher. Do not make a fine paste but keep it slightly chunkier with tiny bits of veggies. Set aside.
3. Crush roughly chopped ginger, green chillies and garlic (optional) in a mortar to a semi-fine paste.
4. Add the crushed ginger, green chili paste, red chili powder, cumin powder, garam masala powder, coriander powder, chopped coriander leaves, bread crumbs and salt as required to the mashed vegetables.
5. Add 2tbspn oats for binding.
6. Mix everything very well. Check the taste and add more salt or the ground spice powders if needed to the mix vegetable cutlet dough.
Pan Frying Veg Cutlet
1. Heat 1 tablespoons oil for shallow frying in a skillet or frying pan.
2. When one side is light golden or golden, flip and fry the other side.
3. Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp
from all sides.
4. Serve the cutlet hot or warm with mint chutney or coriander chutney You can also make healthy
multigrain burgers, wraps or sandwiches with them.
