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Cutlet Recipe

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Adjust Servings:
2 cups cubed potatoes
1/2 cup green peas
1 cup cubed carrots
1/2 cup green beans--chopped
6 tbsp breadcrumbs additional for coating
3/4 tsp ginger--grated
1-2 green chillies--finely chopped
1/2-3/4 tsp garam masala powder
salt to taste
2 tbsp besan or rice flour or cornstarch
vegetable oil

Cutlet Recipe

  • Veg
  • 15 min
  • Serves 4
  • Easy



There’s quite a variety of cutlet recipes, including vegetable cutlet, chicken cutlet, paneer cutlet, mushroom cutlet, corn cutlet, and moong dal cutlet.

There are several ingredients you can use for your cutlet recipe but for this one, we are using vegetables. Simple, easy and delicious vegetable cutlet can be served for an evening snack with a green chutney or dip.

These cutlets can be baked, deep fried or shallow fried to suit one’s diet and taste. These are made using a combination of veggies with potato as the base for binding. Folks having diet restrictions towards consumption of potatoes can use sweet potato or yam.

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How to Make Cutlet

  1. Steam or boil veggies until just done. Drain any excess moisture. Mash them well.
  2. Add breadcrumbs, ginger, chilies, garam masala, and salt to taste to the veggies.
  3. Mix everything well. It should not be a sticky dough. If needed, add more breadcrumbs to reduce stickiness.
  4. Form into 13 to 14 patties and set aside.
  5. Make a slightly thin batter of besan and water. Dip each patty in the batter on both the sides.
  6. Coat well with the breadcrumbs. Set aside for 5 to 10 minutes.
  7. Heat oil for shallow frying and fry patties on both the sides until golden.



  1. Oregon potato farmers harvested 35,000 acres in 2006 yielding over 1.8 billion pounds of potatoes.
  2. Contrary to a common misconception, potatoes are not high in calories. One medium sized potato contains 110 calories, while a one-cup serving of rice has 225 calories, and a cup of pasta has 155 calories.

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