Mixed Vegetable Cutlet

Mixed vegetable Cutlet is a crispy deep or shallow fried potato and mixed vegetables patties perfect for snack time and the best accompaniment to evening chai. 

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Mixed Vegetable Cutlet is a very delicious snack loved by everyone. Perfectly crispy and golden on the outside and soft on the inside. It is my favorite snack from school days and I am happy to come closest to my most memorable taste I have eaten. 

These cutlets are not only nutritious, they are filling and can be a meal by itself , Serve it with Green chutney or ketchup.

Check out other easy to prepare Snack recipes below

How to Make Mixed Vegetable Cutlet

Making cutlets is actually very simple, one of the key points is to ensure that all the vegetables added are finely chopped or grated to ensure they are well combined in the cutlet mix.

The vegetables are cooked off on a flat bottom pan along with spices for the cutlet mix cooked together until the flavours are infused.

Lastly, shape the cutlets and deep fry them.

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How to serve Mixed Vegetable Cutlet

Serve it with mint mayo dip or with ketchup or homemade Green chutney. These cutlets are great for tea time snacks or even serves as a burger patty for lunch or dinner. 

For Alternate version, check out my fish cutlet or tuna cutlet recipe here — Tuna Fish Cutlet.

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Ingredients to make Mixed Vegetable Cutlet

  • 450 gms Boiled Potatoes or 5 medium sized potatoes
  • 1 no. Carrots Large Size grated
  • 100 gms Beetroot or half a large beetroot
  • Onion Finely chopped – 1/2 
  • 1 no. Capsicum Finely chopped
  • cooked Green Peas or frozen – 1 cup 
  • A handful Cashews
  • A handful Corriander leaves
  • 1 tsp Oil
  • Ginger Paste -1 tsp 
  • 1 tsp Garlic Paste
  • 2 tsp Salt Add to taste
  • 1 no. no. Green Chilli Finely Chopped
  • 1/2 tsp Red chilli powder
  •  Cumin Powder – 1/2 tsp
  • 1/2 tsp Garam Masala
  • 3 tbsp Bread Crumbs

For Coating and frying

  • 6-7 tbsp Bread Crumbs Fine – As required
  • 3 tbsp White Flour
  • 90 ml Water
  • Oil to deep fry

Prep work before you begin

  1. Cut the potatoes in half and boil them with salted water on stove top until the middle is cooked and soft, Peel and keep aside.
  2. Grate Carrots and beetroot
  3. Finely dice Green Bell pepper and 
  4. Roughly chop Cashews (Not too big)

Tips / notes

  1. Boiling potatoes in pressure cooker is ok too but there are chances for the potatoes to get over mushy, which is a bad thing for shaping a cutlet. So I recommend boiling them over a stove top. 
  2. Some recipes add all the ingredients without cooking them I have tried it and there are chances for the cutlet to get soggy as the veggies may release water. Cooking the moisture on the stove top is a fool proof way to make cutlets
  3. Can we substitute White flour or corn flour instead of bread crumbs ? Yes, but adding bread crumbs adds a better taste. 
  4. Shallow fry or Deep fry ? – These cutlets can be shallow fried as well as deep fried. The trick is to refrigerator for 30 minutes before frying them. It helps in holding the shape. 
  5. Can I freeze the cutlets ? – Yes, these cutlets can be prepared and stored after the bread crumb coating is done. Store it in an airtight zip lock for freezer friendly container, it will last for 2 months. 
  6. The oil for frying cutlet should not be too hot or the opposite isn’t good too. If its too hot the cutlets may burn on the outside quickly without crisping up nicely. If the oil is not hot enough, they may absorb oil and not good to eat. 

Alternatives Version

Check out Srilankan Style Tuna cutlets recipe here – How to make Tuna Fish Cutlets.

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Storage and shelf life

These cutlets can be prepared ahead of time, that is shaped, breaded and then left in the refridgerator for 12 hours before use or can be frozen for 1 month in a clean freezer friendly storage boxes.

Pictorial recipe (step by step)

  • Complete the prep work written in the notes below, Boil potatoes, grate the veggies, dice the onions and bell peppers finely chop coriander leaves.
  • Heat a pan on medium flame, add oil to the Pan, Once hot, add finely chopped onions, coriander leaves, green chillies.
  • Saute them until the onion is translucent. Next add in the grated carrots, beetroot, diced capsicum (bell peppers), Ginger garlic paste, salt and cook it until the veggies are cooked and the moisture is reduced.

  • Next add boiled potatoes and green peas, red chilli powder, cumin powder, Garam Masala, lemon juice and mix it in nicely and cook for 10 minutes.

  • Check for salt and Use a masher are mash the cutlet mix into a smooth texture.
  • Add chopped cashews, bread crumbs and mix t well. Let to cool down.

  • Mean while, prepare a slurry mix, by adding white flour with water. The mix should not be too runny or too thick.
  • Keep Bread crumbs to coat the cutlet.
  • Take a handful of cutlet mix, and shape it into flat about 1 cm thick cutlets. (Rub some oil on the palms to prevent it from sticking in your palms.
  • Repeat the process and shape all the cutlets.
  • Dip the cutlets in the flour slurry first and them in the bread crumbs. Use spoons to keep the hands clean.
  • Keep them on a plate. And refrigerate for 30 minutes before frying.
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  • Heat oil for deep fry (Read Tips)
  • Add 2-3 cutlets at a time and fry them for 2 minutes maximum, until they are crispy and golden.
  • Alternatively you can shallow fry them on a pan.
  • Serve with ketchup and chai.

In the first image below the cutlets on the left side are deep fried and the ones on the right are shallow fried on a Tawa. to shallow fry there is much more movement of cutlets required on the pan, hence add more binding agent (bread crumb) in this case to ensure it doesn’t fall apart.

These cutlets can also be frozen for later will last unto 3 months in a neatly sealed ziplock bag.

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Commonly asked questions

Why is my cutlet falling apart ? – It means it has too much moisture in it, Cooking it off a little bit on a stove top helps and also add more bread crumbs until you can get a tight cutlet shape when you hold in your palms. 

Mixed Vegetable Cutlet

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Snack
Cuisine Indian
Servings 15 Cutlets

Equipment

  • Deep Pot for Frying and a wide flat bottom pan for making cutlet mix

Ingredients
  

  • 450 gms Boiled Potatoes or 5 medium sized potatoes
  • 1 no. Carrots Large Size grated
  • 100 gms Beetroot or half a large beetroot
  • 1/2 Onion Finely chopped
  • 1 no. Capsicum Finely chopped
  • 1 cup cooked Green Peas or frozen
  • A handful Cashews
  • A handful Corriander leaves
  • 1 tsp Oil
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 tsp Salt Add to taste
  • 1 no. no. Green Chilli Finely Chopped
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 1/2 a Lemon juice
  • 3 tbsp Bread Crumbs

For Coating and frying

  • 6-7 tbsp Bread Crumbs Fine – As required
  • 3 tbsp White Flour
  • 90 ml Water
  • Oil to deep fry

Instructions
 

  • Complete the prep work written in the notes below, Boil potatoes, grate the veggies, dice the onions and bell peppers finely chop coriander leaves.
  • Heat a pan on medium flame, add oil to the Pan, Once hot, add finely chopped onions, coriander leaves, green chillies.
  • Saute them until the onion is translucent. Next add in the grated carrots, beetroot, diced capsicum (bell peppers), Ginger garlic paste, salt and cook it until the veggies are cooked and the moisture is reduced.
  • Next add boiled potatoes and green peas, red chilli powder, cumin powder, Garam Masala , lemon juice and mix it in nicely and cook for 10 minutes.
  • Check for salt and Use a masher are mash the cutlet mix into a smooth texture.
  • Add chopped cashews, bread crumbs and mix t well. Let to cool down.
  • Mean while, prepare a slurry mix, by adding white flour with water. The mix should not be too runny or too thick.
  • Keep Bread crumbs to coat the cutlet.
  • Take a handful of cutlet mix, and shape it into flat about 1 cm thick cutlets. (Rub some oil on the palms to prevent it from sticking in your palms.
  • Repeat the process and shape all the cutlets.
  • Dip the cutlets in the flour slurry first and them in the bread crumbs. Use spoons to keep the hands clean.
  • Keep them on a plate. And refrigerate for 30 minutes before frying.
  • Heat oil for deep fry (Read Tips)
  • Add 2-3 cutlets at a time and fry them for 2 minutes maximum, until they are crispy and golden.
  • Alternatively you can shallow fry them on a pan.
  • Serve with ketchup and chai.

Notes

Prep Work :
  1. Cut the potatoes in half and boil them with salted water on stove top until the middle is cooked and soft, Peel and keep aside.
  2. Grate Carrots and beetroot
  3. Finely dice Green Bell pepper and 
  4. Roughly chop Cashews (Not too big)
Keyword deep fried, mixed vegetables, party food, Potato

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