Best Vegetarian Cutlet Recipe for Easy Healthy Meals

Are you craving a delicious, crispy snack that’s both wholesome and packed with flavor? Look no further than the best vegetarian cutlet recipe that’s sure to become a staple in your kitchen.

These golden-fried cutlets are made with a medley of fresh vegetables, spices, and herbs, creating a delightful combination that’s perfect for any meal or snack time. Whether you’re a seasoned vegetarian or just looking to add more plant-based options to your diet, these cutlets offer a satisfying crunch and hearty taste that will impress everyone at the table.

Vegetarian cutlets are incredibly versatile and can be served as appetizers, sandwich fillings, or even as a side dish. Not only are they easy to make, but they also use simple ingredients that you likely have on hand.

Get ready to turn everyday vegetables into a crowd-pleasing treat that’s crispy on the outside and tender on the inside. Let’s dive into this step-by-step recipe and discover why these cutlets are a must-try!

Why You’ll Love This Recipe

This vegetarian cutlet recipe is a perfect blend of nutrition, taste, and ease of preparation. It uses fresh, wholesome ingredients that are steamed, mashed, and mixed with aromatic spices, resulting in a flavorful bite every time.

The crispiness achieved by shallow frying ensures a satisfying texture without the heaviness of deep frying.

One of the best parts about these cutlets is their versatility. You can customize the vegetables to suit your preference or what’s in season, making it a flexible recipe that adapts to your pantry.

Plus, they’re an excellent way to sneak in extra vegetables for picky eaters or kids!

They also freeze well, so you can prepare a batch in advance and enjoy a quick snack whenever hunger strikes. Beyond being delicious, these cutlets are vegetarian and can be made vegan with a few simple substitutions.

Ingredients

• 3 medium-sized potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1 large carrot, finely grated
• 1/2 cup finely chopped green beans, boiled
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1/2 cup bread crumbs (plus extra for coating)
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp oil for frying
• 1 tbsp cornflour mixed in 2 tbsp water (for binding)

Equipment

• Large mixing bowl
• Potato masher or fork
• Non-stick frying pan or skillet
• Spatula
• Knife and chopping board
• Measuring spoons and cups
• Grater for carrot
• Plate lined with paper towels

Instructions

1. Prepare the vegetables: Boil the potatoes until tender. Peel and mash them thoroughly in a large bowl. Boil the green peas and chopped green beans until soft. Grate the carrot and finely chop the onion, green chilies, and coriander leaves.
2. Mix the filling: Add the boiled peas, green beans, grated carrot, chopped onion, green chilies, and coriander leaves to the mashed potatoes. Stir in the ginger-garlic paste, garam masala, red chili powder, turmeric powder, and salt. Mix well to combine all the flavors evenly.
3. Add binding agents: Stir in the bread crumbs and the cornflour slurry (cornflour mixed with water). This will help the mixture hold together when forming cutlets. If the mixture feels too wet, add some extra bread crumbs until it forms a dough-like consistency.
4. Shape the cutlets: Divide the mixture into equal portions. Shape each portion into flat, round or oval cutlets, about 1/2 inch thick. Coat each cutlet lightly with bread crumbs for an extra crispy exterior.
5. Heat the oil: Pour oil into a non-stick pan and heat it on medium flame. Use just enough oil to shallow fry the cutlets, turning them halfway through cooking.
6. Fry the cutlets: Place the cutlets gently in the hot oil. Fry for 3-4 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
7. Drain and serve: Remove the cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite chutney, ketchup, or dip.

Tips & Variations

For a gluten-free version, substitute bread crumbs with crushed gluten-free crackers or oats.

Try adding finely chopped bell peppers or corn kernels for added texture and sweetness.

If you prefer baking over frying, preheat your oven to 400°F (200°C) and bake the cutlets on a greased tray for 20-25 minutes, flipping halfway.

Use sweet potatoes instead of regular potatoes for a slightly sweeter and more nutrient-dense cutlet.

Nutrition Facts

Serving Suggestions

These vegetarian cutlets make a wonderful snack on their own or paired with a variety of accompaniments. Serve them with a tangy mint chutney or tamarind sauce to enhance the flavors.

For a casual meal, place the cutlets inside burger buns with lettuce, tomato, and your favorite sauce for a delicious veggie burger.

You can also pair these cutlets with a fresh green salad or a bowl of warm soup. For a fun twist, try serving them alongside the Classico Sun Dried Tomato Alfredo Sauce Recipe as a dipping sauce.

For dessert after your meal, check out the decadent Chocolate Heaven Cake Recipe to satisfy your sweet tooth.

Conclusion

This best vegetarian cutlet recipe is an excellent way to enjoy tasty, crispy bites packed with nutritious vegetables and bold spices. It’s simple enough for everyday cooking yet flavorful enough to impress guests.

The combination of textures and spices makes it a perfect snack or appetizer that can be customized to your liking.

Whether you’re preparing a quick evening snack or planning a party platter, these cutlets will always be a hit. Don’t forget, cooking is all about experimenting and having fun, so feel free to tweak the recipe according to your taste.

For more delicious and easy recipes, explore the Cheese Penny Recipe for a cheesy treat or try the comforting Chicken Salad Recipe Willow Tree for a protein-packed meal. Happy cooking!

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