Veg Cutlet | Easy Vegetarian Snacks Recipe

This heart formed veg slice is that the best feeder snack to serve on a night meal at home! They not solely look super-cute, however conjointly super-healthy and super-delicious! Veg slice is incredibly abundant deep freezer friendly too. you'll create an oversized batch of the mixture and store it within the deep freezer upto a month more or less. solely further step you may have to be compelled to take when you thaw the mixture is to quickly frying the mixture in a very kadhai/wok with one teaspoon of oil till all the wetness is absorbed that had discharged after thawing; otherwise you'll not be able to form the veg slice absolutely. this fashion you'll create these fantastic party snacks daily ahead and fry multiple batches on the day of the month in a very blink of an eye to feed an oversized crowd.

A super-healthy snack that is insanely tasty and preposterously straightforward – what additional will we want! conjointly the green goods mixture is completely customizable – you'll add your favorite vegetables otherwise you can even hide those which your fastidious child doesn't prefer to eat. Trust ME they'll ne'er style the beetroots however are going to be attracted towards the brilliant red color and can enkindle additional. If you're upset concerning it being deep deep-fried, you'll shallow fry the veg slice too – simply skip dipping the cutlets in flour-batter and directly coat the cutlets with breadcrumbs and shallow fry with very little oil in a very non-stick cooking pan. however do detain mind that shallow deep-fried veg slice won’t be as tender and golden because the deep fried ones but will certainly carry abundant less calories! Happy snacking!

Ingredients

For the cutlets:

• Potatoes – 3, large
• Beetroot – 1, large
• Raw banana – 1
• Green peas – ½ cup, boiled
• Corn kernels – ½ cup, boiled
• Roasted peanuts – ¼ cup, lightly crushed
• Grated coconut – ½ cup
• Fresh coriander leaves – ½ cup, finely chopped
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Garam masala – 1 tsp
• Amchur / raw mango powder – 1 tsp
• Salt – 1 & ½ tsp or to taste

For outer coating:

• Maida / all-purpose flour – ½ cup
• Breadcrumbs – 1 cup or as required
• Vegetable / sunflower oil for deep frying

Instructions

1. Peel the potatoes, beetroot and raw banana and cut them into medium size cubes. Place them on a colander and put the colander on top of a saucepan full of simmering water. Cover the colander and steam the vegetables on medium flame until they are completely soft. This would take about 30 minutes or more. [Alternatively you can steam the veggies using a steamer if you have one.]
2. Take a large bowl which should be big enough to hold all the ingredients mentioned under cutlets. First, grate all the steamed vegetables in it.
3. Then add the boiled green peas and corn kernels. Next add the crushed roasted peanuts.
4. Then goes in the freshly grated coconut and freshly chopped coriander leaves.
5. Next add all the flavoring ingredients – ginger and garlic paste, garam masala, amchur or raw mango powder and salt to taste.
6. Mix everything well to make a nice and firm mixture with a dough like consistency. Just in case your dough is not firm enough, add some breadcrumbs and mix well. Then rest the mixture in the refrigerator for 30 minutes to firm up before shaping the cutlets.
7. Once your mixture is firm enough, take them out for shaping. Brush some oil on a cutting board and place the cookie cutter on it. Brush some oil on the inner side of the cookie cutter too for easy release of the cutlets.
8. Then take about ¼ cup of the vegetable mixture and press it firmly inside the cookie cutter. Make sure there is no gap, otherwise the cutlet will fall apart after you remove it from the cookie cutter. Take the cookie cutter out and carefully place the shaped cutlet on another greased plate. Shape all the cutlets similarly and rest them in fridge for another 15-20 minutes to firm up.
9. Once you are ready to fry, heat enough oil for deep frying in a deep wok/kadhai.
10. Make a thin batter by mixing the maida and water in a medium size bowl. Make sure the batter is lump-free. Spread the breadcrumbs on a plate and you are ready to fry the cutlets.
11. Take one cutlet at a time and first dip it in the flour batter. Lift it up and let the excess drip off. Then place it on breadcrumbs and coat it evenly on both sides making sure there is no gap.
12. Tip the breaded cutlet into the hot oil and fry them on medium-low heat until golden brown on all sides. Take them out and place on a plate lined with absorbent kitchen towel.
13. Serve the hot veg cutlets with tomato ketchup. Enjoy!

Adapted from HERE

Share this post