Vegetable Cutlets recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

2 large potatoes, peeled and diced
1 carrot, peeled and diced
½ cup fresh green beans, trimmed and snapped
¼ cup frozen green peas
1 egg
1 ½ cups bread crumbs
½ teaspoon garam masala
¼ teaspoon cayenne pepper
salt to taste
¼ cup vegetable oil for frying

Nutrition Info

234 calories
carbohydrate: 43.6 g
cholesterol: 31 mg
fat: 3.4 g
fiber: 4.9 g
protein: 7.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 231.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.

  2. Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.

  3. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

Recipe Yield

6 servings

Recipe Note

These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.

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