Vegetable Cutlet

Thursday, April 25, 2013

Perfect combination of a light, crispy outside with a tasty, soft centre - a sublime combination of texture and flavor! This delicious, family-favorite has enough flavors to be the star of any plate.So go on, unearth the goodness of these cutlets!


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The absolute most perfect use of potatoes is to turn them into French Fries. I think, the next best use is in cutlets!



Vegetable Cutlet is the perfect combination of a light, crispy outside with a tasty, soft centre. Mildly seasoned mashed potato and vegetables are formed into bite-size shape, dipped in batter, coated with breadcrumbs and shallow fried to crispy perfection. The cutlets sizzle in the pan just long enough to form a golden crust, keeping the potato on the inside tender. So, you'll have a luxuriously tender interior to encase in a delicately crisp shell – a sublime combination of texture and flavor!



These crisp-tender patties are accented with caramelized onions, parmesan cheese and seasoning. Potatoes take a walk on the mild side in this subtle but flavorful dish.This delicious, family-favorite has enough flavors to be the star of any plate and will have your crowd clamoring for more.

If you weren't hungry before you read this, I bet you are now! So go on, unearth the goodness of these cutlets!



Vegetable Cutlet

Makes - 8- 10 Servings

Potatoes - 2 mediumParmesan Cheese - 1/2 cup
Vegetables - 1 cup (carrots,green beans,peas)All purpose flour - 1/2 cup
Onion - 1/2 medium finely choppedWater - 1/2 cup
Chili powder - 1 tspSalt - to taste
Coriander Powder - 1 tspBreadcrumbs - 1 cup
Cilantro - a handfulOil - to fry

Boil the potatoes until they are cooked and tender. Drain the water and let it cool

Boil the vegetables until just cooked. Drain the water and cool

Peel the potato skin off and place them in a bowl

Squeeze out the excess water from the vegetables and add it to the potatoes and mash them together

Excess water from the vegetables will make the potato mixture very loose and difficult to shape it

Heat little oil in a skillet, about a tbsp, and sautee the onions until soft and translucent

You can also make these cutlets with chicken or meat. Just fry the meat with the onion until its cooked

Add it to the potato mixture and stir

Add cilantro, chili powder, coriander powder, parmesan cheese, salt and mix. Taste and add more if needed

Batter

Take all purpose flour and a pinch of salt in a bowl. Add water and mix to make a thick batter

Breading

Take breadcrumbs in plate

Divide the potato mixture into 8 - 10 equal portions. Now shape each portion into flat round pattie about half inch thick.

Dip each pattie in the batter and roll it in breadcrumbs to coat it on all sides

Frying

Heat enough oil, about 1/2 inch, in a pan for shallow frying

In batches, fry the cutlets 2 to 3 minutes on each side until they are golden brown

Serve hot with tomato ketchup

4 comments:

Karan Fagne said...

Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets advantage. Regards,
Veg Cutlet

Tejaswini said...

Hi,
Wow it looks so good. I will try to do it this weekend.

bob said...

This looks really good, will try it soon. I found this blog looking for recipes for veg/starch items, like potato pancakes. Have you ever tried cooking with Yuca? That is one of my fav potato-like foods.

Also, I think I used to work with you in Albany! The blog looks great, glad to see you're having fun.

- Anton

TheYummyMorsel said...

Thanks Anton. Yes! I remember. It is so nice to meet u this way :-)

I haven't cooked with Yuca but I use Taro root. I usually fry/bake them. Will try posting something soon.

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