vegetable cutlets or vegetable patties is one of the most liked breakfast/fried snack any time of the year. In winters with fresh carrots and peas, this simple and easy to make snack gives a tough competition to ever popular samosas.
You can add whatever seasonal vegetables you have on hand. As I might have told you earlier we try to keep fried food reserved for Sunday’s breakfast and avoid it rest of week. on Sunday’s in winters, this is one of the most preferred breakfast in our home.
Even when you are entertaining this is a very good choice. vegetable cutlets deep fry fast in comparison to pakode and samosa. So if you are expecting guests keep them ready and fry only when required. These are best served hot.
How to make Vegetable Cutlets
Preparation time: 10 minutes
cooking time: 15-20 minutes
depends on shape and size
5 boiled potatoes
1 onion finely chopped
1/2 capsicum finely chopped
1 carrot finely chopped
1/4 cup boiled peas
1 green chili chopped
1/2 tsp grated ginger
2 bread slices
1 tbsp chopped fresh coriander leaves
salt to taste
1 tsp red chili powder
juice of 1 lemon or 1/2 tsp chaat masala
oil to deep fry
To make Vegetable Cutlets
Wet bread slices and remove water by squeezing tightly. Add all the ingredients other than oil to fry to mashed potatoes.
Give whatever shape you like. you can make these round, oblong or heart-shaped. the number of cutlets will depend on the shape and size.
Heat oil to deep fry. First, make a small ball and fry it to check the mixture. if it falls apart add more bread or bread crumbs to the mixture.Fry the cutlets in the batches of 2-3 at a time.
Serve hot with green chutney, tomato ketchup and yes a cup of hot steaming Tea 😉