Vegetable Cutlet
I have been looking for an appetizer recipe to post since my sister requested for one a while back. These cutlets are relatively easy to make since most of the chopping is done using a food processor. Better yet, these are pan fried using very little oil. You could use almost any vegetable, but try to avoid ones that don’t hold the shape after chopping and cooking. It is very important that there is no moisture left after sautéing the vegetables. This will prevent cutlets from falling apart during frying. I chose cremini mushrooms for their rich umami flavor, cabbage, carrots, peas and boiled potato as binder for this recipe. Onions, garlic, and green chilies were hand chopped to make sure the pieces are even and not too tiny. You may use the food processor for this step also. This recipe is fully vegetarian.
Yields 12 to 14 cutlets
Time: 1.5 hours
Hi everyone, my name is Aswathy. Welcome to Aswathy's Kitchen where you can find sweet and savory recipes to enjoy!
All of the photography is done by my husband, Kuruvilla and my daughter, Tia. Taste testing is provided by my close friends and family. Thanks for being part of this journey and all your support.
Ingredients and Instructions
- 1 medium potato (about 8 oz)
Peel the potato and cut into cubes. Transfer to a pot and add enough water to cover the potatoes. Cook until soft, about 15 minutes. You can test the doneness by inserting a knife into one of the pieces. If the knife goes through without any resistance, it is done. Drain and keep aside.
- 1 medium onion, chopped (about 8 oz)
- 2 tbs. green chilies, sliced into thin rounds
- 1 tbs. chopped garlic
- 2 tsp. chopped ginger
- 2 sprigs of curry leaves, chopped
- 0.5 cup chopped tomato
- 2 tbs. oil
While potato is cooking, prepare all these vegetables and sauté in oil until onion turns golden brown.
- 8 oz cremini or white mushrooms
- 4 oz cabbage
- 6 oz carrot
- 1.5 tsp. salt
Process all the vegetables in a food processor or chop them by hand into small pieces. Add processed vegetables and salt to the sautéed onion mixture and cook until vegetables look dry. It might take several minutes since mushrooms release lot of moisture.
- 0.5 cup green peas
- 1.5 tsp. ground black pepper
Add peas and cook for another minute or two and turn the heat off. Mix in cooked potatoes and black pepper. Using a potato masher or your fingers, combine everything well (make sure the mixture is cool enough to touch). If it feels too loose, add 3 to 4 tablespoons of dried breadcrumbs. Take about quarter cup of the mixture and shape it. You will have 12 to 14 cutlets.
- 1 cup dried bread crumbs
- 3 tbs. oil
Roll them in bread crumbs and brush with oil using a pastry brush. You don’t need to dip them in beaten egg since the cutlets have enough moisture for the bread crumbs to stick. Heat a nonstick pan on medium and fry cutlets until both sides are light brown in color. Enjoy while they are warm.
