...

Download

Share your recipe

Choose how you’d like to share this recipe.

Crispy Veg Cutlet

Name: Crispy Veg Cutlet
Prep time: 2700 s
Cook time: 1800 s
Total time: 4800 s
Yield: 6
Ingredients: 2 tablespoons Oil olive salad or cooking; 5 Cloves Garlic raw; 200 grams Onions yellow sauteed; 1 Strip Carrots raw; 45 grams Peas green raw; 1/2 Unit Peppers sweet green raw; 1/2 teaspoon Spices turmeric ground; 1/2 teaspoon Spices chili powder; 1/2 teaspoon Spices cumin seed; 1/2 teaspoon Spices curry powder; 1/2 teaspoon Spices pepper black; 1 teaspoon Salt table; 3 Units Potatoes boiled cooked without skin flesh without salt; 1/2 teaspoon Peppers hot chili red raw; 2 slices Bread wheat; 50 grams Nestle Milkpak UHT; 6 teaspoons Coriander (cilantro) leaves raw; 2 tablespoons Corn flour masa unenriched white; 1/2 cup Corn flour yellow degermed unenriched; 1/2 teaspoon Spices pepper white; 1/2 teaspoon Salt table; 1/2 cup Rice white long-grain parboiled enriched cooked; 1 1/2 cup Bread crumbs dry grated seasoned; 60 grams Beverages water tap well; 3 cups Oil olive salad or cooking

80'

Let's cook

Save

A delicious and crispy vegetable cutlet made with a mixture of vegetables, spices, and bread, coated with breadcrumbs and deep-fried to perfection.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Fish-free

Ingredients

Servings

- 6 Portions +

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Garlic, raw

5 Cloves Garlic, raw

Onions, yellow, sauteed

200 grams Onions, yellow, sauteed

Carrots, raw

1 Strip Carrots, raw

Peas, green, raw

45 grams Peas, green, raw

Peppers, sweet, green, raw

1/2 Unit Peppers, sweet, green, raw

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Spices, curry powder

1/2 teaspoon Spices, curry powder

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Salt, table

1 teaspoon Salt, table

Potatoes, boiled, cooked without skin, flesh, without salt

3 Units Potatoes, boiled, cooked without skin, flesh, without salt

Peppers, hot chili, red, raw

1/2 teaspoon Peppers, hot chili, red, raw

Bread, wheat

2 slices Bread, wheat

Nestle Milkpak UHT

50 grams Nestle Milkpak UHT

Coriander (cilantro) leaves, raw

6 teaspoons Coriander (cilantro) leaves, raw

Corn flour, masa, unenriched, white

2 tablespoons Corn flour, masa, unenriched, white

Corn flour, yellow, degermed, unenriched

1/2 cup Corn flour, yellow, degermed, unenriched

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Salt, table

1/2 teaspoon Salt, table

Rice, white, long-grain, parboiled, enriched, cooked

1/2 cup Rice, white, long-grain, parboiled, enriched, cooked

Bread crumbs, dry, grated, seasoned

1 1/2 cup Bread crumbs, dry, grated, seasoned

Beverages, water, tap, well

60 grams Beverages, water, tap, well

Oil, olive, salad or cooking

3 cups Oil, olive, salad or cooking

Crispy Veg Cutlet

Nutri value

Go to instructions

Instructions

13 Steps

80'

Total

45'

Preparation

30'

Cooking

Waiting

Step by step

1 of 13

Sauté Garlic and Chilli Flakes

In a pan, heat 2 tbsp oil and add 5 cloves garlic, ½ tsp chilli flakes. Saute until the garlic turns aromatic.

Check

2 of 13

Sauté Onion

Add 1 onion and saute until the onion softens.

Check

3 of 13

10'

Saute Vegetables and Spices

Add 1 carrot, 3 tbsp peas, ½ capsicum, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp pepper powder, and 1 tsp salt. Saute on low flame until the spices turn aromatic.

Check

4 of 13

10'

Cool Potato Mixture

Add 3 potato and mix well. Transfer the mixture to a large bowl and allow to cool completely.

Check

5 of 13

Mash Bread with Milk

On a plate, take 2 slice bread and pour ¼ cup milk. Mash smooth making sure the bread turns dough texture.

Check

6 of 13

Combine Ingredients

Add bread to the cutlet mixture. Also add ½ cup boiled rice, 2 tbsp coriander and mix well.

Check

7 of 13

Form Dough

If the mixture is sticky, add 2 tbsp corn flour and mix forming a dough.

Check

8 of 13

Shape the Cutlet

Shape the cutlet into cylindrical shapes and keep it aside.

Check

9 of 13

Prepare the Slurry

To prepare the slurry, in a bowl take ½ cup maida, ½ cup corn flour, ½ tsp pepper powder, ½ tsp salt and ½ cup water. Mix well making sure the slurry is smooth and lump free.

Check

10 of 13

Coat the Cutlet

Dip the cutlet into the slurry and coat it with breadcrumbs.

Check

11 of 13

10'

Deep Fry the Cutlet

Deep fry the cutlet in hot oil stirring occasionally. Fry until the cutlet turns golden brown and crispy.

Check

12 of 13

Drain Excess Oil