Cutlets, an easy snack recipe which people seem to have forgotten about it. The first time I ever ate a cutlet was at a Christmas lunch party more than a decade ago. The lunch was hosted by one of my sister’s friend and then I was still a school going kid. The only thing I remember about the lunch is the cutlet, till day.
I usually make cutlets with boiled potatoes and frozen vegetable mix which is a huge time saver. We buy the frozen mix from Costco which is an organic blend of green beans, carrots, green peas, and corn. You can add any vegetables of your choice. Just steam the veggies and mash coarsely.
Cutlets can be served with ketchup, yogurt or coriander-mint chutney for a snack or party appetizer. Great as finger food and kids will surely love this.
- 1 cup frozen vegetables (I used green beans, green peas, carrots and corn)
- 2 medium sized potatoes, boiled
- ¼ cup paneer
- 1 teaspoon oil
- 2 tablespoon chopped cashews
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon dry mango powder or 2 teaspoon lime juice
- ½ teaspoon salt or as needed
- ¼ cup chopped cilantro
- 1 egg wash (or all purpose flour mixed in water - thin consistency)
- ¾ cup bread crumbs or semolina
- oil for shallow frying
- Steam the frozen vegetables till they are fully cooked. Mash using a potato masher or blitz in a food processor coarsely. Set it aside.
- Grate the potatoes and paneer. Set it aside.
- In a pan, heat a teaspoon of oil and fry cashews on medium-low flame for 2-3 minutes until they are lightly browned. Then, add the cumin seeds, grated ginger and grated garlic. Saute for a minute and add the spice powders - coriander powder, red chili powder and turmeric powder, dry mango powder. Saute for a few seconds.
- Add the coarsely mashed vegetables and saute for 2 minutes. Saute on medium-high flame to evaporate any excess moisture. Add salt, taste and adjust seasoning if needed. Switch of the flame and the grated potatoes and paneer along with cilantro. Mix well and set it aside.
- Heat some oil in a frying pan to shallow fry the cutlets on medium-low heat.
- Shape the vegetable mixture into rounds and flatten them. Dip into the egg wash or all purpose flour mixture and immediately coat it with breadcrumbs.
- Shallow fry on both sides until crispy and golden brown.
- Serve with ketchup, green chutney or yogurt.