Baked Veg Cutlet Recipe for a Healthy Snack Delight

Are you searching for a delicious, healthy snack that’s both satisfying and easy to make? Look no further than this baked veg cutlet recipe.

These cutlets are a perfect blend of wholesome vegetables, aromatic spices, and a light, crispy exterior baked to perfection. Unlike traditional fried cutlets, baking them makes this dish lighter on oil but still packed with flavor and texture.

Whether you’re planning to serve them as an appetizer, a side dish, or a wholesome snack, these veg cutlets will impress everyone at your table. Plus, they are perfect for meal prepping and can be enjoyed with a variety of dips or chutneys.

In this post, I’ll guide you through every step of making these irresistible baked veg cutlets—from selecting the freshest ingredients to baking them just right. If you love wholesome, tasty vegetarian dishes, you’re going to adore this recipe!

Why You’ll Love This Recipe

This baked veg cutlet recipe stands out for several reasons. First, it’s a healthier alternative to deep-fried snacks, using minimal oil and baking instead of frying.

This cuts down on unhealthy fats while keeping the cutlets crispy and delicious.

Second, it’s incredibly versatile. You can use any combination of vegetables you have on hand, making it easy to customize to your taste or dietary needs.

The spices add just the right amount of warmth and flavor without overpowering the natural sweetness of the veggies.

Finally, it’s simple enough for beginners but impressive enough to serve at gatherings. These cutlets freeze well too, so you can prepare a batch ahead of time and bake them fresh whenever you want a quick snack.

Ingredients

• 2 medium potatoes, boiled and mashed
• 1 cup mixed vegetables (carrots, peas, beans), finely chopped and steamed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1/2 cup bread crumbs, plus extra for coating
• 1/4 cup fresh coriander leaves, chopped
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp oil (plus extra for brushing)
• 1 tbsp cornflour mixed with 2 tbsp water (for binding)

Equipment

• Baking tray
• Mixing bowl
• Steamer or pot for boiling vegetables
• Knife and chopping board
• Fork or masher
• Brush for oil
• Oven preheated to 200°C (390°F)

Instructions

1. Prepare the vegetables: Boil the potatoes until tender, then peel and mash them smoothly. Steam or boil the mixed vegetables until soft but not mushy. Drain well to avoid excess moisture.
2. Mix the ingredients: In a large mixing bowl, combine the mashed potatoes, steamed vegetables, chopped onion, green chilies, coriander leaves, ginger-garlic paste, and all the spices. Add salt to taste.
3. Add binding agents: Mix in the bread crumbs along with the cornflour slurry. This will help the cutlets hold their shape. Adjust the bread crumbs quantity if the mixture feels too wet or dry.
4. Shape the cutlets: Divide the mixture into equal portions and shape each into a flat round or oval patty, about 1/2 inch thick. Roll each cutlet lightly in additional bread crumbs for a crisp outer layer.
5. Prepare for baking: Place the cutlets on a greased baking tray. Brush the tops lightly with oil to help them brown nicely.
6. Bake: Bake in the preheated oven for 20-25 minutes, turning the cutlets halfway through. They should be golden brown and crisp on the outside.
7. Serve warm: Once baked, let the cutlets cool slightly before serving. Enjoy them with your favorite chutney or sauce.

Tips & Variations

Always ensure the vegetable mixture is dry enough to hold together. Excess moisture can cause the cutlets to fall apart during baking.

Tip: For extra flavor, you can add grated cheese or cooked corn kernels to the mixture.

Variation ideas:

• Add boiled and mashed sweet potatoes for a natural sweetness.
• Try different spice blends like curry powder or Italian herbs for a twist.
• Use quinoa or cooked lentils in place of some bread crumbs to boost protein content.

Nutrition Facts

Serving Suggestions

Baked veg cutlets are incredibly versatile. Serve them hot with a side of green chutney or tangy tamarind sauce for an authentic Indian snack experience.

They also pair wonderfully with ketchup or a spicy mayonnaise dip for a more western-style snack. For a wholesome meal, serve them alongside a fresh salad or tuck them into burger buns with your favorite toppings.

If you enjoy baked snacks, you might also like our Half Runner Beans Recipe for a fresh vegetable side, or for a sweet finish, try the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

These baked veg cutlets strike the perfect balance between healthy and delicious, making them an ideal snack or light meal for any occasion. With simple ingredients and straightforward steps, you can enjoy a guilt-free treat that’s bursting with flavor and texture.

The recipe is highly adaptable, allowing you to experiment with different veggies and spices according to your preference. Plus, the baking method ensures a crisp exterior without the added fat of frying.

Whether you’re cooking for family, friends, or just yourself, these cutlets will quickly become a favorite in your recipe collection.

Don’t forget to explore more recipes like our Glazed Twist Donut Recipe for a sweet indulgence or the Green Chile Cheese Bread Recipe to complement your meal. Happy cooking!

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