These Vegetable Cutlets are crisp on the outside, soft and textured within, they are packed with the goodness of fresh vegetables. Mint chutney, garlic hummus, tomato salsa (or tomato ketchup) pair well with this flavorful and scrumptious snack. I have modified his recipe by including mushrooms and quinoa flour.
Ingredients to Make 25 Vegetable Cutlets
- 2 large potatoes, not peeled, cut in 2-inch lengths of 1-inch width
- 1 medium sweet potato cut in 2-inch lengths of 1-inch width
- 2 carrots cut in 1-inch lengths
- 10 green beans cut in halves
- ¼ cup shelled green peas
- ¼ cup corn kernels
- 1 cup coarsely chopped mushrooms (any variety), optional
- 1 cup coarsely chopped, tightly packed spinach or cabbage leaves, fresh or frozen
- 2 green chillies
- 1-inch piece of fresh ginger
- 1 large onion, quartered
- ½ cup chopped fresh coriander or mint
- 2 cloves garlic
- 1 teaspoon garam masala powder (optional)
- ½ teaspoon red chilli powder
- 2-3 tablespoons rice flour (you may substitute with all purpose flour, quinoa or millet flour)
- salt to taste
- 1 teaspoon sugar
- ½ tablespoons limejuice
- 2 cups oil for frying
How to Make Vegetable Cutlets
- Wash all the vegetables and set them aside. Use the vegetables in any combination you prefer.
- Each time I make them, they taste different and delicious
- Set the grinder or food processor to the ‘coarse’ position.
- Grind the raw vegetables and herbs, feeding each variety separately.
- Empty the ground mix into a bowl.
- Add the garam masala, if you are using it, red chilli powder, rice flour, salt, sugar and lime juice.
- Mix and add salt to taste.
- Wet your fingers in a bowl of water and divide the mix into 25 equal portions.
- Roll each portion into a ball and gently flatten it to form a patty, either in the palm of your hand or on a sheet of wax paper.
- If the mix does not hold and cannot be rolled into a ball, sprinkle and mix in more flour, just enough to make it hold. If the mix is too dry and crumbly, sprinkle a little water and mix to hold.
- Make several patties and keep them aside on a platter covered with a damp kitchen towel. Do not stack them on top of each other.
- Heat oil in a wok on medium heat, but not to smoking point. Gently slide in 6 patties at a time and fry until they are golden-brown, while turning over on both sides.
- Remove with a slotted spoon and drain in a colander.
Serve hot Vegetable Cutlets with orange rind–green chilli relish. Below is the method to make this recipe.
Orange Rind–Green Chilli Relish, a refreshing burst of citrus in a sweet and spicy sauce.
Ingredients to Make Approximately 2 Cups
- 3 oranges or 4 clementines
- 3 tablespoons oil
- ½ teaspoon brown mustard seeds
- 2 green chillies, finely chopped
- 10 curry leaves, torn in half
- 1 tablespoon fresh ginger, grated
- ½ teaspoon turmeric powder
- ½ teaspoon asafoetida powder, optional
- 2 tablespoons brown sugar or jaggery
- ½ cup water
- 1 teaspoon lemon juice
- salt to taste
- Wash and peel the oranges. Save half the peel. Separate the orange segments, remove the membrane, threads, pith and seeds. Cut each segment in 3 pieces and transfer to a bowl. Julienne the peel into 1-inch strips and add to the bowl with the orange segments.
- Heat the oil in a wok on medium heat, but not to smoking point. Add the mustard seeds, and when they start popping, lower the heat.
- Toss in the green chillies, curry leaves, ginger, turmeric powder and asafoetida powder, if you are using it. Stir once.
- Add the julienned orange peel and orange segments. Stir and cook for 2 minutes on low heat.
- Add sugar, salt and water. Stir and cook for another 5 minutes or more on medium heat till it cooks to a loose jam.
- Stir in the lemon juice, remove from stove and set aside to cool. Bottle and refrigerate.
I hope you will surely enjoy these yummy Vegetable Cutlets.
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