Name: Vegetable Cutlet with Beetroot, Carrot and Potato
Prep time: 30 min
Total time: 30 min
Ingredients: 1 tbsp Green chillies (chopped); 1 large Ginger (chopped); 2 nos Onion (chopped); 2 sprigs Curry leaves (chopped); 4 sprigs Coriander leaves (chopped); 1/2 cup Beetroot (grated); 1/2 cup Carrot (grated); 2 cups Potato (boiled and mashed); 2 cups Bread crumbs; 3 cups Oil; 1 tbsp Salt; 1 tbsp Fennel seeds (crushed, Perinjeerakam); 1 tsp Chilly powder; 1/2 tsp Cinnamon powder (Karugapatta); 1/2 tsp Cloves powder (Grambu); 1 tsp Turmeric powder; 3 nos Eggs (beaten)

Vegetable Cutlet with Beetroot, Carrot and Potato

Vegetable Cutlet with Beetroot, Carrot and Potato is very simple and great snacks at evening time and kids love this cutlet. This Vegetable Cutlet with Beetroot, Carrot and Potato is mixed vegetable recipe. This cutlet is more healthy and more fiber. We adding potato to combine and binding theses vegetables in mashing with other ingredients. This mixed vegetable carrot and beetroot is good and rich in fiber and more vitamins. This carrot gives more antioxidants helps to improve in vision of eyes. This beetroot is highly blood purify, it increase good blood to our body. So this both very healthy to us. With this healthy vegetable we add starch potato to complete meal of this snack. We add egg to bind the masala with bread crumbs. So its very tasty and crispy. Now we can this Vegetable Cutlet with Beetroot, Carrot and Potato

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Prep Time 30 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

1 tbsp Green chillies chopped
1 large Ginger chopped
2 nos Onion chopped
2 sprigs Curry leaves chopped
4 sprigs Coriander leaves chopped
1/2 cup Beetroot grated
1/2 cup Carrot grated
2 cups Potato boiled and mashed
2 cups Bread crumbs
3 cups Oil
1 tbsp Salt
1 tbsp Fennel seeds crushed, Perinjeerakam
1 tsp Chilly powder
1/2 tsp Cinnamon powder Karugapatta
1/2 tsp Cloves powder Grambu
1 tsp Turmeric powder
3 nos Eggs beaten

Instructions

Heat a small amount of oil in a pan.
Saute curry leaves, green chillies, ginger and onion.
When they turn golden brown, add crushed fennel seeds, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes.
Add beetroot, carrot and salt and cook for 5 minutes.
Finally add potatoes and coriander leaves and mix well.
When the mixture is cool, make an oval or round shape and keep it aside.
Heat enough oil for frying. Dip each cutlet in the egg and on the bread crumbs and stir into the oil.
When both sides of Vegetable Cutlets are golden brown, remove from the oil.
:- Vegetable Cutlet is ready.
:- Serve Vegetable Cutlet hot.

Notes

You can explore this dish Mixed Vegetable Chutney
You can also try Pinwheel sandwiches

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Vegetable Cutlet with Beetroot, Carrot and Potato