cutlet recipe

These are crisp and tasty veg cutlet made with mixed vegetables. These vegan patties are a good tea time snack.

Veg Cutlet

carrots

potatoes

peas

½ inch ginger + 1

red chili powder

cumin powder

½ teaspoon Garam Masala Powder

bread crumbs (or bread pulp from 2 to 3 bread slices)

all-purpose flour

water

bread crumbs (or add as required)

oil (for shallow frying)

Boil 1 large potato, 1 medium carrot and ½ cup matar (green peas) very well in a steamer or pressure cooker.

When the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.

Keep the bread crumbs aside in a plate or tray.

Peel the potatoes and carrots and chop them. Take them in a bowl along with the cooked peas.

preparation

Mash them with a masher or fork.

Add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.

Instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

Mix everything very well. Check the taste and add more salt or the spice powders if required.

In another small bowl, take 2 tbsp maida (all purpose flour) and 3 tbsp water.

Stir and mix this mixture to get a smooth paste without any lumps.

Now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium-sized round cutlets by rolling and flattening the mixture in your palms.

making veg cutlet

Heat 2 to 3 tbsp oil for shallow frying in a pan. Take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the veg cutlet.

Then coat the cutlet in breadcrumbs evenly and all over.&nbsp;

If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat the veg cutlet with rava.

Dust the excess bread crumbs and place it in the medium hot oil.

Dip each veg cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

When one side is golden, flip and fry the other side. Add more oil if required.

Flip a couple of time more and fry all the vegetable cutlet till they are evenly golden and crisp from all sides.

Drain them on kitchen paper towels to remove excess oil.

Serve hot with green chutney or tomato ketchup.

frying veg cutlet

https://content.jwplatform.com/videos/jmBO7QYg.mp4

These are crisp and tasty veg cutlet or patties made with mixed vegetables. Veg Cutlet are a good tea time snack.

Veg Cutlet Recipe

How to make crispy and delicious homemade Menchi Katsu with homemade sauce. (Makes 4)

Menchi Katsu (Japanese Ground Meat Cutlet)

tsp gelatin (optional)

chicken stock soup (optional)

unsalted butter

onion

mirin

Worcestershire sauce

panko breadcrumbs

milk

tsp ketchup

tsp sugar

nutmeg

salt and pepper

flour

egg (or 2 small)

panko breadcrumbs (approx 1 1/2 cups)

Shredded cabbage (to serve)

Dry parsley (to garnish)

ketchup

oyster sauce

olive oil

rice vinegar

Optional step

In a microwavable bowl, add 50ml of cold chicken stock and sprinkle in 1/2 tsp gelatin. Let it bloom for 5-10 minutes and then microwave for 30 seconds or in 20 second intervals until the gelatin is dissolved. Place in the refrigerator and leave to set for 3 hours. Once set, break up into small pieces using a spoon.

Place a frying pan on the stove and heat on medium. Melt 1 tsp of unsalted butter and add your finely diced onion.

Fry the onion until softened and slightly golden.

Add 100g of mince to the pan and fry until browned on the surface.

Pour in 1/2 tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until liquid is almost gone.

Remove the pan from heat and allow the mixture to cool to room temperature.

In a small bowl, mix 3 tbsp of panko breadcrumbs with 1 1/2 tbsp of whole milk.

Take a mixing bowl and add 150g of uncooked mince. Sprinkle with a pinch of salt and pepper and roughly mix.

Add the wet panko mixture, egg yolk, ketchup, sugar, nutmeg, and cooked cooled mince from earlier to the mixing bowl. Mix well by hand. (If using chicken jelly, add that too.)

Divide the mixture into 4 portions and shape into ovals/discs.

Place each patty on a plate, cover and rest in the fridge for 30 minutes.

Prepare 3 plates or containers. One with flour, one with whisked egg and one with panko breadcrumbs.

Coat each patty with flour, then egg, then panko breadcrumbs. Be sure to press the breadcrumbs down gently without squashing the patty.

Coat each patty with egg and panko one more time.

Place the menchi katsu in the oil and fry for 2 minutes on each side. (Preferably cook 2 at a time.)

Remove from the oil and place on a wire rack. Increase the heat of the oil to 180°C (356°F).

Fry the menchi katsu in the hotter oil for 1-2 minutes each side or until golden.

Remove from the oil and place on a wire rack to allow the excess oil to drip off.

Mix the sauce ingredients in a small bowl or serving jug.

Serve menchi katsu with a sprinkling of dry parsley and a heap of shredded cabbage.

Hello! I don't understand this instruction, so there is 2 separated minced meat and 2 different ways to handle them? the 100 gr is cooked and the 150gr is not cooked, then combined? Thanks!

Thank you for your reply! I'll try this this weekend but with baked version, hopefully it will be as good as your double fry version.. have a good weekend! Thank you for sharing all the wonderful recipes and techniques, cheers!

Cutlet recipe - Veg cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, beans and carrots. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip.&nbsp;

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Top 3 cutlet recipe recipes from across the web

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