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!
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 medium | Parmesan Cheese | - 1/2 cup |
| Vegetables | - 1 cup (carrots,green beans,peas) | All purpose flour | - 1/2 cup |
| Onion | - 1/2 medium finely chopped | Water | - 1/2 cup |
| Chili powder | - 1 tsp | Salt | - to taste |
| Coriander Powder | - 1 tsp | Breadcrumbs | - 1 cup |
| Cilantro | - a handful | Oil | - 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
BatterTake all purpose flour and a pinch of salt in a bowl. Add water and mix to make a thick batter
BreadingTake 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
FryingHeat 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:
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
Hi,
Wow it looks so good. I will try to do it this weekend.
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
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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