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Vegetable Cutlet with Beetroot, Carrot and Potato

Vegetable Cutlet

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Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine Kerala
Servings 10 people

Ingredients
  

  • 1/2 Cup Beetroot(Grated)
  • 1/2 Cup Carrot(Grated)
  • 2 Cups Potato(Boiled and mashed)
  • 1 tsp Green chillies(Chopped)
  • A small piece Ginger Chopped
  • 2 nos. Onion Chopped
  • 2 sprigs Curry leaves Chopped
  • 4 sprigs Coriander leaves Chopped
  • 2 cups Bread crumbs
  • 1 tbsp Salt
  • 1 tsp Fennel seeds Crushed, Perinjeerakam
  • 1 tsp Chilly powder
  • 1/4 tsp Cinnamon powder Karugapatta
  • 1/4 tsp Cloves powder Grambu
  • 1/2 tsp Turmeric powder
  • 2 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 then roll in the bread crumbs. Fry in the hot oil till golden brown and crisp.
  • 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
Tried this recipe?Let us know how it was!