Versatile Vegetable Cutlets

Pin It Now! When we were in school we were asked to get a dozen cutlets to be sold at our class stall at the fun fair. Coincidentally my sister's class also put up the same stall. And so my maharashtrian mom had a task ahead of making 2 dozen cutlets. In those days cutlets were new to her. She neither knew the name let alone the recipe. But like all mom's she had to find a way.
After much research she came up with the following recipe. It turned out so well that they sold like hot cakes ( aka cutlets) at our fun-fair.Love you mom !

Vegetable cutlets
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1 Beetroot (pressure cook and then grated)
1 cup grated carrots
1 cup onions
1 cup boiled potato (grated)
1 tbsp lime juice
2-3 tbsp green paste (2-3 green chillies, ginger and corianger)
Add more or less green chillies depending on the spice level.
2 tbsp sugar
salt to taste
oil to fry
1/2 cup breadcrumbs or course sooji
2-3 bread slices ( you can use stale bread,white/wheat will do)

1. Squeeze the water out of the grated beetroot so that it becomes little bit dry.
2. In pan take some oil and add onions and carrots. Saute for 2-3 minutes until the mixture does not smell of raw onion.
3. Then in a bowl mix the beetroot, onion and carrot saute, potatoes and the spice paste. Add salt to taste.Make a dough and check if patties can be made.If the dough does not stand then add a few slices of bread. These will absorb the excess moisture.




4. Roll the patties in suji or bread crumbs.



5. Shallow fry in a pan for 5-10 mins until golden brown.



6. Serve with ketchup and enjoy !


These are super healthy since they are mix of vegetables.Feel free to add other mashed veggies like green peas, spring onions.I would not add broccoli or cauliflower due to their bitter taste. But that's just me.. I also made a bigger size and used them as a patty inside burger buns topped with lettuce and tomato.Deeelish ! Makes for a quick weeknight meal or lunchbox if you have the patties made ahead of time.

Thanks for reading and happy cooking !