Recipe – Vegetable Cutlet

My Recipe #7 of 30 recipe challenge is Vegetable cutlets.

Drawing inspiration from here, but skipping the red kidney beans, I made vegetable cutlets and   served them to my parents along with bread. Loved the taste, and somewhere in the future, will surely try the red kidney bean version too.

4 small potatoes
2 cups mixed vegetables (I added green beans, green peas, and carrot)
4 bread slices in powdered form (approx 1 and 1/2 cups of breadcrumbs)
around 1/4 cup fine semolina (semolina flour/ rava)
1-2 chopped green chillies
1/2 tsp garam masala (optional or to taste)
salt according to taste
1 tsp cumin seeds


Boil and peel the potatoes. Mash them, and keep aside.

In a heavy bottomed pan, heat oil. Add cumin seeds, and when seeds begin to sizzle, add the chopped green chilies. Stir for some time, then add the mixed vegetables, salt, and garam masala. Sprinkle a few drops of water, and cook on a low flame until the veggies are tender crisp.

Add mashed potatoes to the cooked vegetables and mix well. Now, add bread crumbs and semolina, and mix well.

Make balls from the mixture, slightly flatten them, and place on a flat pan on medium high flame. Shallow fry till both the sides are evenly golden.

You can serve these cutlets as snacks along with ketchup, or make a sandwich/burger using them as patty.

Also, try out the original version from VegInspirations from the link I provided above. It would be a healthier version as it adds protein to the meal also.


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