Dairy-Free Vegetable Cutlet
Crispy, golden, and packed with wholesome flavor, these Dairy-Free Vegetable Cutlets are the perfect vegan comfort food or party snack! Bursting with nutrient-rich ingredients like mashed potatoes, grated carrots, green beans, and peas, these plant-based patties are seasoned with aromatic spices including garam masala, turmeric, and red chili powder for a perfectly balanced flavor profile. The addition of rice flour ensures a light yet firm texture, while a coating of bread crumbs creates a satisfyingly crunchy exterior. Shallow-fried to perfection, these versatile cutlets are quick and easy to prepare, making them an excellent choice for busy weeknights or festive gatherings. Serve them hot with chutney, ketchup, or your favorite dipping sauce to elevate your plant-based dining experience! Perfect for vegans, vegetarians, and dairy-free diets, this recipe is a must-try for anyone seeking a delicious, crowd-pleasing option.
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Ingredients
- 3 medium-sized (boiled and mashed) Potatoes
- 1 medium-sized (grated) Carrots
- 0.5 cup (finely chopped) Green beans
- 0.5 cup (boiled and mashed) Green peas
- 1 medium-sized (finely chopped) Onions
- 1 teaspoon Ginger-garlic paste
- 1 (finely chopped, optional) Green chili
- 2 tablespoons (finely chopped) Coriander leaves
- 1 teaspoon Garam masala powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.75 teaspoon (or to taste) Salt
- 3 tablespoons (adjust as needed for the dough) Rice flour
- 1 cup Bread crumbs
- 0 for shallow frying Oil
Directions
Step 1
Boil and mash the potatoes in a mixing bowl until smooth and lump-free. Set aside.
Step 2
Grate the carrot and finely chop the green beans and onion.
Step 3
In a pan, heat 1 teaspoon of oil over medium heat. Add the chopped onions and sauté until translucent.
Step 4
Add the ginger-garlic paste and green chili (if using) to the pan. Sauté for another minute until fragrant.
Step 5
Add the grated carrot, chopped green beans, and green peas to the pan. Sauté for 3-4 minutes to lightly cook the vegetables. Allow them to cool slightly.
Step 6
In the bowl with mashed potatoes, add the sautéed vegetable mixture, garam masala powder, red chili powder, turmeric powder, salt, and chopped coriander leaves. Mix thoroughly to combine.
Step 7
Gradually add rice flour to the mixture and knead gently to form a soft, non-sticky dough. Adjust the amount of rice flour if needed.
Step 8
Divide the dough into equal portions and shape each portion into flat, oval-shaped or round cutlets about 1/2 inch thick.
Step 9
Place the bread crumbs in a shallow dish. Coat each cutlet evenly with bread crumbs, pressing gently to ensure they adhere.
Step 10
Heat oil in a frying pan over medium heat for shallow frying. Place 3-4 cutlets at a time in the pan (or as many as fit without overcrowding).
Step 11
Fry the cutlets until golden brown and crispy on both sides, about 2-3 minutes per side.
Step 12
Remove the fried cutlets and place them on a plate lined with paper towels to drain any excess oil.
Step 13
Serve hot with chutney, ketchup, or your favorite dip.
Nutrition Facts
| Serving size | (1316.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3250.2 |
| Total Fat 232.0g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2777.0mg | 0% |
| Total Carbohydrate 265.2g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 32.6g | |
| Protein 39.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 408.2mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 4361.1mg | 0% |
Source of Calories