Veg Cutlet

Estimated — 1 ingredient not in food database (99% mass accounted for)

• Carrot

  finely chopped

  50 g

• Coriander powder

  5 g

• Garam masala

  3 g

• Ginger

  grated

  10 g

• Green chilli

  finely chopped

  2 pc

• Green peas

  boiled or thawed frozen

  50 g

• Ground cumin

  5 g

• Oil

  for frying

  50 ml

• Potato

  boiled and mashed

  300 g

• Salt

  to taste

Add to Cart

Flavor profile

Method

1. 1In a bowl, combine mashed boiled potatoes, finely chopped carrots, peas, and green chilies.
2. 2Add grated ginger, cumin powder, coriander powder, garam masala, and salt to taste.
3. 3Mix well until all ingredients are evenly distributed and the mixture holds together when pressed.
4. 4Divide the mixture into 6 equal portions and shape each into a small oval or round cutlet.
5. 5In a deep pan, heat oil over medium flame until hot but not smoking.
6. 6Gently place the cutlets in the hot oil and fry on both sides until golden brown and crisp.
7. 7Remove with a slotted spoon and drain on paper towels to remove excess oil.
8. 8Serve warm with mint chutney or tamarind chutney for a complete snack experience.