Serves: 4–5 people

Ingredients

  • Bread slices – 4
  • Green peas – 1 tbsp (boiled and mashed)
  • Potatoes – 4 (boiled and mashed)
  • Sweet corn – ½ tbsp (boiled)
  • Carrot – ½ (finely chopped)
  • Spinach – 1 cup (finely chopped)
  • Paneer (cottage cheese) – ½ cup (cut into small cubes)
  • Cashew nuts – 5–6 (crushed)
  • Milk – ½ cup
  • Water – 1 glass
  • Rusk – 4 pieces (finely crushed)
  • Salt – to taste
  • Red chilli powder – to taste
  • Oil – for shallow or deep frying

Method

  1. Heat a pan and sauté the carrot and spinach until all the moisture evaporates. Allow the mixture to cool slightly.
  2. In a large bowl, combine mashed peas, potatoes, sweet corn, cooked carrot, spinach, and crushed cashew nuts.
  3. Add salt and red chilli powder. Mix well.
  4. Mix milk and water in a bowl. Soak the bread slices briefly in the liquid, then squeeze gently to remove excess moisture.
  5. Add the soaked bread to the vegetable mixture and combine well.
  6. Add paneer cubes and mix gently.
  7. Shape the mixture into round or oval cutlets.
  8. Roll each cutlet evenly in crushed rusk crumbs.
  9. Heat oil in a pan over medium heat.
  10. Fry the cutlets until golden brown and crispy on both sides.
  11. Remove and place on absorbent paper to drain excess oil.
  12. Serve hot.

Serving Suggestions

  • Serve hot with tomato sauce or green chutney.
  • Can be served as a snack, starter, or breakfast item.
  • Serve with French fries, salad, or chips for a complete meal.
  • Best enjoyed fresh and crispy.

Tips

  • Ensure the vegetables are dry to prevent soft cutlets.
  • Chill the cutlets for 15–20 minutes before frying for better shape and texture.
  • Do not overcrowd the pan while frying.
  • Coat each cutlet evenly with rusk crumbs for extra crispiness.
  • Fry on medium heat for even cooking and a crispy texture.

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