Vegetable cutlet


  1. Potatoes cubed – 3
  2. Carrot cubed – 2
  3. Broccoli cut into pieces – 1 small
  4. Almond flakes – 2 tbspoon ( optional – you may add cashew nuts also )
  5. Raisins – 2 tb spoon ( optional )
  6. Onion finely chopped – 2
  7. Spring onions chopped– 1 tbsp ( optional )
  8. Green chilly finely chopped – 2 tsp ( depends on taste )
  9. Curry leaves finely chopped – 1 tsp ( optional )
  10. Coriander leaves chopped – 2 tbspoon
  11. Ginger, garlic – 2 tbspoon.
  12. Mustard -1/2 tsp ( optional)
  13. Cumin – ½ tsp
  14. Salt – to taste
  15. Maida – ½  cup
  16. Ajwain – ½ tsp (optional)
  17. Lemon juice – 1 tbspoon
  18. Bread crumps- 1 cup
  19. Oil  to fry


  1. Boil potato and carrot with little salt and 1tbspoon water in a cooker for 1 whistle, drain and keep aside.
  2. Heat two tablespoons of oil in a pan. Add mustard and cumin seeds to splutter, add chopped onion, chopped green chili and chopped curry leaves. Stir well for 5-10 minutes until onions become soft.
  3. Add ginger garlic paste, stir for 5 minutes on slow flame, add spring onion, broccoli, saute for 2 more minutes. Add potato carrot mixture, mix well, and adjust the taste of salt. Keep on the fire for 5 more minutes to make it dry and off the fire.
  4. Add almond flakes, raisins, chopped coriander leaves to this mixture smash with the spatula and mix well.

Shaping cutlet

  1. Mix maida, salt and ajwain in a bowl, add water to make a loose paste.
  2. Spread bread crumbs on a paper/ plate
  3. Take portion of the cutlet mixture, shape into a ball, and dip in the maida paste, roll in bread crumps. Press lightly.
  4. With the entire mixture make cutlets and keep them on a plate.
  5. In a flat bottom pan pour oil and in batches, shallow fry the cutlets till both sides are evenly golden.
  6. Serve with coriander chutney or tomato sauce.


Note – you may use any combination of vegetables you like to prepare the cutlet – beans, peas, beets instead of 2 – 5 ingredients.


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