Photo: Satdeep Gill · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Snack

Vegetable Cutlet

Traditional 16. Vegetable Cutlet recipe

🧺 Ingredients

• 300g boiled potatoes, peeled
• 100g mixed vegetables (peas, carrots, corn), cooked
• 50g green beans, boiled and chopped
• 2 tbsp oil (30ml)
• ¼ tsp mustard seeds
• 1 tbsp onion, finely chopped
• 1 green chili, finely chopped
• ½ tsp ginger, finely chopped
• 6-8 curry leaves
• ¼ tsp garam masala
• ¼ tsp black pepper
• Salt to taste (½ tsp/3g)
• 1 egg, beaten
• ½ cup bread crumbs (50g)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Vegetable Cutlet

1. Mix and mash (3 mins, room temperature): Peel and mash 300g boiled potatoes until smooth. Add cooled vegetable mixture, ¼ tsp garam masala, ¼ tsp black pepper, 3g salt. Mix gently until uniform.
2. Shape (5 mins, room temperature): Wet hands. Take ~30g mixture, shape into oval patty (3 inches/7.5cm long, ½ inch/1.2cm thick).
3. Coat (5 mins, room temperature): Dip in beaten egg, coat all sides. Roll in 50g bread crumbs, pressing gently. Place on plate.
4. Heat oil and fry (10 mins, high heat to medium heat): Heat 2 cups oil to 320°F/160°C. Place cutlets into oil—do not overcrowd. Fry 3-4 minutes per side until golden and crispy.
5. Drain (2 mins): Transfer to paper towels. Serve hot with mint chutney.

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