Vegetable Cutlets Recipes

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VEGETABLE CUTLETS

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.

Provided by DHANO923

Categories     Appetizers and Snacks     Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 10



Vegetable Cutlets image

Steps:

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

Nutrition Facts : Calories 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, Sodium 231.8 mg, Sugar 3.7 g

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

VEGETABLE CUTLETS

These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)

Provided by kusum gupta

Categories     Asian

Time 40m

Yield 20 pieces

Number Of Ingredients 14



Vegetable Cutlets image

Steps:

  • Mash the potatoes along with the bread slices.
  • (It is better to mash potatoes while they are still hot.) Add all the seasonings.
  • Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
  • Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
  • Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
  • Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
  • Drain the cutlets on paper towels.
  • Serve hot with'Mint Coriander Chutney' or ketchup.
  • Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
  • Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
  • Turn, adding more oil as needed.
  • Bake for another 15 minutes.

5 large potatoes, boiled
2 -3 slices bread
1 cup green peas
3/4 cup grated carrot
3/4 cup grated cabbage
2 tablespoons gram flour (or all purpose flour)
1/2 cup breadcrumbs
1 tablespoon oil, plus oil for deep frying as needed
1 teaspoon crushed mild green chili
1/2 teaspoon garam masala
1/2 teaspoon mango powder
1/2 teaspoon red chili powder
1 tablespoon chopped green coriander
1 1/2 teaspoons salt

RATNER'S VEGETABLE CUTLETS

This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.

Provided by blucoat

Categories     Potato

Time 1h

Yield 15 cutlets

Number Of Ingredients 10



Ratner's Vegetable Cutlets image

Steps:

  • Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
  • Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
  • Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
  • Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
  • Bake for 45 minutes, or until lightly golden browned. Serve hot.

6 medium potatoes, peeled and cut into 2-inch cubes (about 2 pounds)
1/4 cup butter
2 medium onions, chopped (about 2/3 pound)
6 mushrooms, chopped
1 (14 1/2 ounce) can diced carrots, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (14 1/2 ounce) can peas, drained
3 eggs
2 cups matzoh meal (approximately)
salt and freshly ground pepper

SEMOLINA VEGETABLE CUTLETS

This is Hoorbanu Iqbal's recipe from the Thursday magazine dated April 20th-26th'2006. Enjoy these as an evening snack or a mid-day snack at brunch or at picnics or as an appetiser - the choice is yours!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13



Semolina Vegetable Cutlets image

Steps:

  • Boil water and salt in a pot.
  • Add semolina and stir well.
  • Cook until the water is absorbed.
  • Allow the mixture to cool.
  • Fold in all the other ingredients.
  • Knead well and shape into cutlets(the shape you give is your choice).
  • Shallow fry the cutlets in oil.
  • Drain on clean kitchen paper towels.
  • Serve hot with green chutney or tomato ketchup.
  • Enjoy!

Nutrition Facts : Calories 327.4, Fat 1.2, SaturatedFat 0.2, Sodium 594.9, Carbohydrate 66.2, Fiber 4.8, Sugar 2.4, Protein 12.1

1 cup semolina
2 cups water
1/2 teaspoon salt
2 tablespoons shredded cabbage
2 tablespoons shredded beetroots
2 tablespoons shredded bell peppers
2 tablespoons finely cut green beans
2 tablespoons boiled green peas
1 green chili, chopped
2 tablespoons fresh coriander leaves, chopped
salt
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder

VEGETABLE CUTLETS ( INDIAN )

I found similar recipes posted on the site. But, all of them use bread crumbs for coating the cutlets. Try using semolina - they look beautiful and come out evenly coated and taste crunchy too. Measures are estimates. Use seasonings to suit your taste

Provided by Sana7149

Categories     Asian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13



Vegetable Cutlets ( Indian ) image

Steps:

  • Peel and mash the potatoes.
  • Mix together all ingredients except the semolina.
  • Shape into patties with a greased hand.
  • Roll in crumbs or rawa. Heat oil to deep fry.
  • Fry in hot oil on medium, till crisp and brown.
  • Turn, repeat for other side.
  • Drain on paper towels.
  • Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
  • Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!

Nutrition Facts : Calories 191.6, Fat 0.6, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 40.3, Fiber 7.9, Sugar 3.4, Protein 7.5

3 potatoes, boiled
1/2 cup boiled peas
1/4 cup carrot, chopped finely and boiled
1/2 cup French beans, chopped finely and boiled
4 -5 green chilies, chopped
1 tablespoon plain flour
1 teaspoon cornflour
1/4 cup semolina
1/2 teaspoon black pepper
1/4 teaspoon garam masala
1/4 teaspoon ginger paste
salt
oil, to deep fry

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