VEGETABLE CUTLET RECIPE IN AIR FRYER (NO BREADCRUMBS)
Vegetable Cutlets are an easy to cook vegetarian appetizer or snack most popular in India made with potatoes, mixed veggies and spices. Traditionally deep fried, this snack is made much healthier and guilt free using an Air fryer. The recipe contains No Cornflour, No breadcrumbs, is Vegan and nut-free.
Provided by Vidya Narayan
Time 55m
Number Of Ingredients 15
Steps:
- In a wide bowl, add boiled and mashed sweet potatoes, cooked peas, steamed sweet corn, grated carrots and finely chopped capsicum.
- Add all the spices, ginger paste, quick cooking oats and salt to taste.
- Now add the finely chopped coriander leaves (I have used stems as well) and mix well.
- Divide and make equal portion of the cutlet mixture and shape them into "oval" shape. At this point, you can freeze the cutlets or air fry as required.
- Pre-heat the Air Fryer for 5 mins at 200 degree Celsius. Spray / brush the basket lightly with some some oil.
- Place 12 cutlets in the air fryer basket, brush or spray oil and cook them for 15 minutes at 200 Degree C.
- Open the basket and turn the cutlets using a pair of tongs (after 8 odd minutes) for even cooking. Air fry them until golden brown.
- Once cooked, remove onto a plate, serve hot with accompaniment of your choice.
VEGETABLE CUTLETS
These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)
Provided by kusum gupta
Categories Asian
Time 40m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- Mash the potatoes along with the bread slices.
- (It is better to mash potatoes while they are still hot.) Add all the seasonings.
- Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
- Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
- Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
- Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
- Drain the cutlets on paper towels.
- Serve hot with'Mint Coriander Chutney' or ketchup.
- Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
- Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
- Turn, adding more oil as needed.
- Bake for another 15 minutes.
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