These cutlets have a good amount of seasonal vegetables and also contain flaxseeds and oats giving them high nutritional value. They are also vegan friendly and gluten-free!
As kids we used to hate that our mothers used to add vegetables to all dishes to put in nutrition and health into our system. But as we grew up, all that started to make more sense.
Vegetable cutlets are made with a blend of mixed vegetables spiced with chilies, dry spices, fresh mint and coriander. When we shallow fry them they get a crispy crust as well. Have these with some mint chutney or ketchup and enjoy them hot.
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 30 minutes
- Cook time: 15 minutes
Ingredients
- 150 g potato, boiled soft
- 50 g green peas, boiled
- 50 g French beans, boiled and chopped
- 50 g onion, optional
- 50 g green, yellow, red bell peppers, chopped
- 50 g grated carrots
- 2 tablespoon grated ginger and garlic
- 4–6 green chilies, chopped
- Pinch of turmeric powder
- 1 teaspoon red chilli powder
- Half teaspoon garam masala
- 1 spring of mint, chopped
- 1 spring of coriander, chopped
- Salt, to taste
- 1/2 cup gluten-free rolled oats, blended into a powder
- Two tablespoon flaxseed powder
- Vegetable oil for shallow frying
Method
To make the cutlet mix:
- 1)
Heat 2 teaspoons oil in a pan. Sauté grated ginger and garlic until slightly golden brown in colour. Then add all the chopped vegetables and cook for a minute.
- 2)
Then add the mashed potatoes, chopped green chilies and all the dry spices and salt. Stir well to combine.
- 3)
Remove from the heat and let the mixture cool down completely. Add chopped mint and coriander leaves, 2 tablespoon flaxseed powder and four tablespoon powdered oats.
To make the cutlets:
- 1)
Take a small portion of the mixture and make 1 inch thick patties in the shape of your choice. Place on a tray lined with parchment paper.
- 2)
Dissolve the oats powder in water to make the slurry in a bowl. In another bowl keep the powdered flaxseeds and powdered oats.
- 3)
Dip the patties in the oats liquid, then roll them in the powdered oats and then roll them in the powdered flaxseeds until completely coated. Keep them back on the tray.
- 4)
Freeze the oats and flaxseeds coated patties until solid. Take them out and thaw them. Heat a nonstick or iron pan, add some oil and place the cutlets and cook them until brown and crunchy on both sides on medium heat.
- 5)
Serve with any Chutney or ketchup.
