Mixed Vegetable Cutlet Recipe

Name: Mixed Vegetable Cutlet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boiled potato large size; 2 carrot medium size, fine chopped; 3 green beans fine chopped; 1/4 cup green peas boiled; 1 bunch fenugreek leaves fresh, fine chopped; 1 onion small size, fine chopped; 1/2 cup crumb mixture bread; salt to taste; 2 teaspoons cumin powder roasted; 2 teaspoons dried mango powder amchur; 1 teaspoon red chili powder; 1 teaspoon black pepper powder or to taste; oil for shallow frying

Servings: persons

4 boiled potato large size
2 carrot medium size, fine chopped
3 green beans fine chopped
1/4 cup green peas boiled
1 bunch fenugreek leaves fresh, fine chopped
1 onion small size, fine chopped
1/2 cup crumb mixture bread
salt to taste
2 teaspoons cumin powder roasted
2 teaspoons dried mango powder amchur
1 teaspoon red chili powder
1 teaspoon black pepper powder or to taste
oil for shallow frying

1
["To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 - 10 minutes so that any excess moisture in the vegetable drains out.", "Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose.", "Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato. In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs.", "Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly. Cover with a foil and let it rest in the fridge for 15 - 20 minutes.", "Once you are ready to fry the cutlet, heat oil in fry - pan over medium heat.
2
Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets.", "Dust the cutlet with a tablespoon or so of bread crumbs mixture. Once the oil is hot enough, shallow fry the cutlets in small batches till crisp and golden from all sides.", "Serve Mixed Vegetable Cutlet warm with tomato sauce. If you do not want to shallow fry cutlet immediately then you can shape them and store in an airtight box in the fridge."]

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boiled potato large size, 2 carrot medium size, fine chopped, 3 green beans fine chopped, 1/4 cup green peas boiled, and more.

Yes, Mixed Vegetable Cutlet Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!