Saturday, October 1, 2011

Recipe of the month – Vegetable Cutlets


This is another one of my atthe's (mother-in-law's) recipes. It is my go-to recipe whenever I'm in the mood for a spicy evening snack. Vegetable cutlets are a staple on any kind of party menu in my family. In general, they can be made in many different ways using a wide array of ingredients. This recipe uses beetroot which gives the cutlets a beautiful blushing pink color but if you don't care for beetroot, you can just leave it out. The cutlets I have grown up eating have always had a distinctly Indian influence. I guess every Indian household would have their own version. You can play around with different vegetables and spices and tweak the recipe based on your preferences. 

I use beaten eggs to dip the cutlets in before breading them but if you don't wish to use eggs or are vegan, you can easily substitute the eggs with a thin mixture of plain flour and water. 

Here is the recipe. I hope you like this version!


Preparation time: 45 min to 1 hour
Recipe Level: Easy
Makes: 20-25 cutlets; Serves: 4-5
Recipe Source: My MIL

Ingredients:

4 medium potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 beetroot, peeled and cut into chunks
1 big red onion, finely chopped
3-4 pods garlic, finely minced
4-5 green chillies, finely chopped (adjust according to taste)
8-10 black peppercorns, crushed
1 tsp garam masala

1 tsp lemon juice
Salt to taste
2 tbsp. coriander leaves, finely chopped
2 eggs beaten together/ 1 tbsp refined flour or maida dissolved in water for dipping the cutlets
1-2 cups bread crumbs (either store bought panko or homemade)
Oil (olive/vegetable) for shallow frying

Method:


1. Boil/steam potatoes, carrots and beetroot together until tender. I use a pressure cooker for this purpose as it saves time. Strain the vegetables and make sure they are as free of moisture as possible. 
2. In a skillet, fry the onions till translucent. Add the minced garlic and green chillies and fry for a few mins. Add the cooked vegetables, crushed peppercorns, salt, lemon juice and garam masala and mix well. Use the end of a spoon or a potato masher to mash all the vegetables. Add in the chopped coriander leaves and mix well. The mixture should be as dry as possible. If you feel the mixture is soggy, add in a handful or two of breadcrumbs and mix well. 



3. Make small balls of the mixture and shape into round flat patties with a greased hand. You can also try out more interesting shapes such as oval or heart.
4. Dip the cutlets in the dipping mixture (beaten egg or 1 tbsp refined flour/maida dissolved in water. You may season the dipping mixture with salt and pepper if desired.
5. Roll the coated cutlets in bread crumbs.
6. Heat a skillet on medium heat and add 1 tbsp oil. When hot, place few cutlets on it and shallow fry until golden brown. Turn them carefully, add an additional 1 tbsp oil around the cutlets and fry the other side until golden brown and crisp.



7. Serve hot with tomato ketchup or any chutney of your choice. 




Notes:
  • To make breadcrumbs at home, make dry toast (without any butter/oil), cool it down and then blitz in a blender until medium to fine consistency. 
  • Beetroot can easily stain your chopping board and palms. Cover your chopping board with cling film to prevent the staining. To get the pink off your palms, gently wash your hands under running water with a pinch of baking soda. 
  • You can reserve the cooking water that was used to cook the beets, carrots and potatoes. This water can be used to make vegetable stock or make chapathi/roti dough. 
  • You can also use cornflour instead of refined flour for making the thin dipping batter prior to breading the cutlets
  • Try not to fiddle with the cutlets as they fry in the skillet as they tend to break. Wait till they are golden brown before flipping it over.

4 comments:

  1. ur presentation skills r really good :) thnx for posting the recipe, made me nostalgic :D

    ReplyDelete
  2. For this one and the ragda patties, preparation by me....presentation by hubby dearest :D

    ReplyDelete
  3. hey i made 'spicy cutlets' (mallika badrinath) today. super banthu! heart shaped cutlets maadide, really tasty. very similar to this recipie but that 'dipping mixture' irlilla & i used cabbage, beans n peas instead of beetroot.

    ReplyDelete
  4. Good for you! Make it for me next time :)

    ReplyDelete

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