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Vegetable Cutlets


"These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose."
Original recipe yield: 6 servings.
Prep Time:
15 Minutes
Cook Time:
35 Minutes
Ready In:
50 Minutes
Servings:
6

INGREDIENTS:

  • 2 large potatoes, peeled and diced
  • 1 carrot, peeled and diced
  • 1/2 cup fresh green beans, trimmed and snapped
  • 1/4 cup frozen green peas
  • 1 egg
  • 1 1/2 cups bread crumbs
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • salt to taste
  • 1/4 cup vegetable oil for frying

DIRECTIONS:

  1. 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.
  2. 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.
  3. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.


Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.