Vegetable Cutlets
Servings: 4
Ingredients
- 3 tablespoons canola oil, plus more for frying
- 2 cups Yukon Gold potatoes, finely diced
- 1 cup cabbage, thinly sliced and chopped
- 1/2 cup carrot, finely diced
- 1/2 cup onion, finely diced
- 1/2 cup zucchini, finely diced
- 2 tablespoons flour
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon chile powder
- 2 eggs, beaten
- bread crumbs
- chopped cilantro, for topping
- minty chutney, for topping (see notes for recipe)
Instructions
- In a large flat pan or skillet, sauté the onions in canola oil on medium heat, about 8 to 10 minutes. Once the onions are softened, add the potatoes, cabbage, carrot, zucchini and salt. Cover and cook on medium low until the vegetables are soft and the potatoes are easily pierced with a fork (about 12 minutes). Occasionally stir the vegetables during this time. If the vegetables begin to stick to the pan, add water, 1 teaspoon at a time (up to 1 tablespoon).
- After the veggies are cooked, add the spices and flour and stir to incorporate. Cook for 1-2 minutes. Remove from the heat, and with a potato masher, mash the vegetables until they are smooth. Set the veggies aside and let cool completely.
- Form small round patties with the mashed vegetables. Dredge in the eggs and then coat with bread crumbs. Set aside.
- In a cast iron skillet, heat the oil over medium heat. Once hot enough (about 370 degrees), add the cutlets. Fry 2-3 minutes per side, or until browned. Set aside to cool on a paper towel lined plate.
- Serve immediately, topped with cilantro and a side of mint chutney.
Notes
These vegetable cutlets can be made in advance, up to the point that they are fried. When it’s time to fry the cutlets, remove from the fridge and bring to room temperature. Also, these cutlets are freezer friendly. Bring to room temperature before freezing. Reheat in the oven at 350 degrees for about 10 minutes, until heated through.
Click here for mint chutney recipe.
