Vegetable Cutlets Food

VEGETABLE CUTLETS

Vegetable Cutlets image

These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.

Provided by DHANO923

Categories Appetizers and Snacks Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 large potatoes, peeled and diced
1 carrot, peeled and diced
½ cup fresh green beans, trimmed and snapped
¼ cup frozen green peas
1 egg
1 ½ cups bread crumbs
½ teaspoon garam masala
¼ teaspoon cayenne pepper
salt to taste
¼ cup vegetable oil for frying

Steps:

Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g

VEGETABLE CUTLETS

Vegetable Cutlets image

Make and share this Vegetable Cutlets recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups finely chopped cooked green peppers
1 1/4 cups tightly packed grated raw carrots
1 1/4 cups tightly packed chopped raw spinach
3 medium potatoes, boiled and mashed
1 tablespoon grated raw onion
1 tablespoon minced parsley
3 eggs
1 1/2 teaspoons salt
1 1/4 cups matzo meal
melted vegetable shortening

Steps:

Mix vegetables and parsley. Beat eggs with salt and add to vegetables, beating until mixture is well blended and smooth. Stir in matzo meal and let stand for 30 minutes.
Form into patties about 3" in diameter and fry in shallow shortening until golden brown on each side. Drain on paper towels. Enjoy!

Nutrition Facts : Calories 172.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 79.3, Sodium 490.6, Carbohydrate 32, Fiber 3.3, Sugar 2.4, Protein 6.2

VEGETABLE CUTLETS

Vegetable Cutlets image

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

Ingredients

5 large potatoes, boiled
2 -3 slices bread
1 cup green peas
3/4 cup grated carrot
3/4 cup grated cabbage
2 tablespoons gram flour (or all purpose flour)
1/2 cup breadcrumbs
1 tablespoon oil, plus oil for deep frying as needed
1 teaspoon crushed mild green chili
1/2 teaspoon garam masala
1/2 teaspoon mango powder
1/2 teaspoon red chili powder
1 tablespoon chopped green coriander
1 1/2 teaspoons salt

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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