Vegetable Cutlets are a crispy, golden-brown snack made with a flavorful mix of mashed vegetables, herbs, and spices. These cutlets are a perfect blend of texture and taste—crispy on the surface while bursting with savory, spiced flavors inside. Served hot with chutney, ketchup, or a side salad, they make for an ideal tea-time snack, party appetizer, or even a light meal when paired with bread or rice.
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
Instructions
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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.
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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.
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Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
