This crispy vegetable cutlet is one of the first recipes I have made and I enjoy doing it again and again. Some will not believe that it tastes better than meat cutlet but I can confirm that. They’re so crispy and delicious and I’m sure your whole family will look forward to the vegetable cutlet.
- 3 medium potatoes, cooked and rinsed
- 100 grams green peas
- 100 grams green beans, chopped
- 1 medium carrot
- 1 medium onion
- juice of 1 lemon
- 1 tsp vegetable oil
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 2 tbsp all-purpose flour
- 1 tbsp chickpea flour mixed with 1/4 cup water in a flat bowl.
- 1/4 cup finely chopped coriander leaves
- 1/2 cup breadcrumbs
- salt to taste
- Let the green beans and carrots boil until tender.
- Preheat the oil in a pan. Add the cumin seeds, and as soon as they spray, add the onions and ginger.
- Fry the onions for about a few minutes until they become soft.
- Add turmeric powder, stir into the oil, then add peas, carrots and green beans. Cook for another two to three minutes until they are tender. Stir in the coriander leaves. Put the cooked vegetable mixture in a mixer and pulsate three to four times for five seconds each.
- Add the vegetables to the mashed potatoes and mix well.
- Add salt and lemon juice to taste.
- Turn off the heat and stir in the flour.
- Heat the pan. I recommend a non-stick frying pan.
- Spray on a film of oil.
- Take a ball of the potato veggie mixture and fill it into a slice.
- The schnitzel is dipped into the chickpea-water mixture to coat it on both sides. Then dredge them into the breadcrumbs so that you have a fairly even coating on both sides.
- Put the schnitzel individually into the hot pan without overfilling it. Fry on each side until golden brown.
Recipe by Vaishali
Photo by Nikolaydonetsk
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