Crispy Mix Vegetable Cutlets
Serves: 4–5 people
Ingredients
- Spinach – ½ kg, washed and finely chopped
- Carrots – 2, finely chopped
- Chickpeas – ½ cup, boiled and lightly mashed
- Sweet corn – ½ cup, boiled
- Potatoes – 5 medium, boiled and mashed
- French beans – 4–5, finely chopped
- Paneer – 200 g, cut into small cubes
- Butter – 1 tsp
- Salt – ½ tsp (or to taste)
- Black pepper – ½ tsp
- Red chilli powder – ½ tsp
- Milk – ½ cup
- Water – ½ cup
- Oil – for deep frying
- Rusk crumbs – 4–5 pieces, grated
Method
- Mix milk and water in a bowl and keep aside.
- Heat butter in a pan and sauté spinach until all water dries.
- Add carrots and cook for a few seconds.
- Add salt, black pepper, and red chilli powder. Mix well.
- Add boiled potatoes, chickpeas, corn, and French beans. Cook until the mixture becomes dry.
- Dip bread briefly in the milk-water mixture, squeeze excess liquid, crumble it, and add to the mixture.
- Mix everything well and adjust seasoning if needed.
- Add paneer cubes and mix gently.
- Shape the mixture into round, oval, or heart-shaped cutlets.
Coating
- Roll each cutlet in rusk crumbs until evenly coated.
Frying
- Heat oil in a pan on medium flame.
- Deep fry cutlets until golden brown and crisp.
- Remove and drain excess oil on paper towels.
Serving Suggestions
- Serve hot with green chutney and tomato ketchup.
- Best served immediately for maximum crispiness.
- Can be served as a snack, starter, or tea-time dish.
Tips
- Make sure the mixture is completely dry before shaping.
- Do not over-soak bread; it should only be lightly dipped.
- Fry on medium heat for even cooking and crisp texture.
- Chill cutlets for 10–15 minutes before frying for better firmness.