Ease Celiac Disease

Veg Cutlets

Ingredients:
  • 2 cups boiled and mashed mixed vegetables (such as potatoes, carrots, peas, beans)
  • 1/2 cup breadcrumbs (plus extra for coating)
  • 2 tablespoons cornflour (cornstarch)
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • Oil for shallow frying
Instructions:
  1. In a large mixing bowl, combine the mashed mixed vegetables, breadcrumbs, cornflour, chopped onion, green chilies, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, and chopped coriander leaves. Mix well until everything is thoroughly combined.
  2. Divide the mixture into equal-sized portions and shape them into round patties or any desired shape.
  3. Spread some breadcrumbs on a plate. Gently coat each cutlet with breadcrumbs, pressing lightly to adhere.
  4. Heat oil in a non-stick frying pan over medium heat.
  5. Once the oil is hot, carefully place the cutlets in the pan, leaving enough space between them.
  6. Shallow fry the cutlets until they turn golden brown and crisp on both sides, flipping them occasionally. This should take about 3-4 minutes per side.
  7. Once cooked, transfer the cutlets to a plate lined with kitchen paper towels to drain excess oil.
  8. Serve hot with ketchup, chutney, or your favourite dipping sauce.

 

Enjoy your homemade Veg Cutlets as a delicious appetiser or snack!