Veggie Cutlets

By Hema Alur-Kundargi | April 6, 2010

This is my favorite recipe from Vaishali restaurant in my hometown Pune, India. Bread acts as a binding agent with the mashed vegetables. These also make great burgers!

Serves 4

What You Need:

  • 1 cup cauliflower florets
  • 3 medium size potatoes
  • 2 cups peas
  • 1 small beet
  • 1 teaspoon ginger 
  • 2 to 3 green chilies (optional)
  • 1 tablespoon lime juice
  • 3 slices of bread
  • Salt to taste
  • 1 cup bread crumbs
  • 1/4 cup oil

What You Do:

  1. Cook potatoes, cauliflower, peas and beet in a pressure cooker for 4 minutes, or cook them in boiling water for 10 minutes. With the potato masher make a coarse paste of all the cooked vegetables. Grate ginger and chilies or make a fine mince of them. Add this mix to the veggie blend along with salt and lime juice. Dip the bread slice in water and squeeze the water out of it. Add to the veggie mix.
  2. Make small oval-shaped patties, about one-inch thick, and dip them into the bread crumbs. In a small fry pan, place the veggie cutlets and drizzle oil around and over the cutlets. Cook them, flipping a few times, until a dark brown crust forms. Serve hot with raw onion rings and green cilantro chutney.

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