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Vegetable Cutlets

Vegetable Cutlets recipe image
This Indian appetizer features Green beans cooked & chopped, Broccoli florets, cooked, Peas, cooked & mashed. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 627.7
Description
This Indian appetizer features Green beans cooked & chopped, Broccoli florets, cooked, Peas, cooked & mashed. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 10 ounce Green beans cooked & chopped
  • 10 ounce Broccoli florets, cooked
  • 10 ounce Peas, cooked & mashed
  • 2 lg Potatoes, boiled & mashed
  • 4 md Carrots, cooked & mashed
  • 14 ounce Beets, cooked & diced
  • 1 1/2 tablespoon Ginger, grated
  • 1 1/4 teaspoon Cumin, ground & roasted
  • 1 1/4 teaspoon Coriander, ground & roasted
  • 4 ea Green chiles, seeded & chop
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Cardamom powder
Directions
  1. 1
    Salt, to taste 1 1/4 ts Sambhar spice 5 tb Oil 1 pn Cumin seeds 1/2 c All-purpose flour 1/2 c Breadcrumbs Oil
  2. 2
    Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice.
  3. 3
    Mix thoroughly with your fingers.
  4. 4
    Heat vegetable oil in a large skillet & fry the cumin seeds for a few seconds.
  5. 5
    Add vegetable mixture & continue to fry for 10 minutes.
  6. 6
    Set aside to cool.
  7. 7
    Take a portion of the vegetable mixture (about the size of a smal egg) &
  8. 8
    form it into a heart shaped cutlet.
  9. 9
    Roll in the flour & breadcrumbs until well coated.
  10. 10
    Transfer to a platter.
  11. 11
    Repeat until all the vegetable mixture has been used up.
  12. 12
    Place platter in the fridge & chill for 1 hour.
  13. 13
    Heat vegetable oil to a depth of 1" in a skillet.
  14. 14
    When hot, fry the cutlets until golden brown, turning once to brown evenly.
  15. 15
    Drain on paper towels & serve with chutney.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 627.7kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 438.8mg19%
Total Carbohydrate 128.8g43%
Dietary Fiber 44.2g177%
Sugars 58.4g
Protein 33.9g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, beans, beets, boiled, broccoli, cardamom, carrots, chiles, chop, chopped, cooked, coriander, cumin, cutlets, diced, florets, frying, ginger, grated, green
Read it online: https://www.chefs-mate.com/recipe/vegetable-cutlets/