Ratner's Vegetable Cutlets

Experience the irresistible crunch and wholesome flavors of Ratner’s Vegetable Cutlets, a timeless classic perfect for satisfying your snack cravings or elevating your appetizer game. Packed with a medley of vibrant vegetables—like potatoes, carrots, green beans, and peas—these golden patties are spiced with aromatic cumin, a hint of chili powder, and fresh cilantro for a burst of flavor in every bite. Crispy on the outside, tender on the inside, these cutlets are coated in a delicate breadcrumb crust and pan-fried to perfection. Easy to prepare in just under an hour, they’re a versatile dish that’s ideal as an elegant starter or paired with your favorite dipping sauce for a casual treat. Vegetarian-friendly and loaded with nutrients, Ratner’s Vegetable Cutlets are the ultimate combination of healthy and delicious!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 1 medium Carrot
• 50 grams Green beans
• 50 grams Peas
• 1 small Onion
• 2 cloves Garlic
• 100 grams Breadcrumbs
• 50 grams All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons Chili powder (optional)
• 2 tablespoons Fresh cilantro
• 3 tablespoons Vegetable oil
• 3 tablespoons Water

Directions

Step 1

Peel and dice the potatoes and carrot. Boil them in salted water for 10-12 minutes until soft. Drain and set aside.

Step 2

Meanwhile, finely chop the green beans, onion, and garlic. If the peas are frozen, defrost them.

Step 3

In a large bowl, mash the boiled potatoes and carrot until smooth. Leave a few chunks for texture if desired.

Step 4

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onions and garlic and sauté until fragrant, about 2 minutes.

Step 5

Add the chopped green beans and peas to the skillet and cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool slightly.

Step 6

Combine the cooked vegetables with the mashed potatoes and carrot. Stir in the salt, black pepper, ground cumin, chili powder (if using), and chopped cilantro.

Step 7

Shape the mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.

Step 8

Set up a breading station by placing the flour in one shallow dish, water in a small bowl, and breadcrumbs in another shallow dish.

Step 9

Coat each patty in flour, dip it briefly in water, and then roll it in breadcrumbs. Repeat for all patties.

Step 10

Heat the remaining 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry the cutlets in batches, about 3-4 minutes per side, until golden brown and crispy.

Step 11

Transfer the cooked cutlets to a paper towel-lined plate to remove excess oil.

Step 12

Serve warm with a dipping sauce of your choice or as part of a meal.

Nutrition Facts

Serving size	(486.2g)

Amount per serving	% Daily Value*
Calories	1059.0

Total Fat 46.2g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 4080.3mg	0%
Total Carbohydrate 147.6g	0%
Dietary Fiber 13.3g	0%
Total Sugars 19.2g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 167.0mg	0%
Iron 10.4mg	0%
Potassium 734.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 9.4%

Carbs: 53.1%