Loaded Vegetable Cutlets
Loaded vegetable cutlets are a tasty way to ensure that kids of all ages enjoy their veggies! Quick and easy to prepare, these tasty morsels make a satisfying weeknight main or after school snack.
I remember vividly the first time I tried vegetable cutlets. I was about 7 years old at the time. Being a kid, any dish that started with the word “vegetable” was not what I would have chosen. However, as a guest at a friend’s house, manners obliged me to eat whatever her mother served for supper.
The vegetable cutlets were accompanied by a cool, tart, and spicy mint chutney. And, to my utter surprise, it was love at first bite.
The crunchy golden exterior of the cutlets gave way to a well-seasoned pillow of potatoes, and I didn’t even notice the dreaded vegetables.
I would gladly have eaten vegetable cutlets every night of the week! So, if you have a picky eater or two at your table, sneak a healthy dose of vegetables into their tummies with these tasty vegetable cutlets.
A Classic Recipe, Updated
Vegetable cutlets have been around forever. And, as with any dish that’s been served for as long as anyone can remember, I felt like the recipe needed a bit of an update.
Most of the classic recipes call for boiling and mashing the vegetables. This is probably the way my first cutlet was made, because I definitely didn’t see any veggies that day.
However, we all know that cooking — particularly boiling — destroys many of the nutrients in vegetables. So, in this recipe, I’ve opted to steam the starchy veggies (potato and carrot), and leave the green vegetables raw. I’ve also increased the quantities of vegetables in the recipe with a view to packing in the most vegetables possible while still creating patties that hold together in a skillet.
When you steam the carrots and potatoes, I encourage you to keep an eye on the time. You want the vegetables to pierce easily with a fork. However, you don’t want to cook them into oblivion.
Chutneys for Loaded Vegetable Cutlets
| Fresh, Spicy Mint Chutney |  |
About this Recipe
This recipe is incredibly simple. The only challenge — if you’re inexperienced — could be forming the patties. However, I’ve come up with a little trick that will make it easy for you.
Use a straight sided 1/4 cup measure to portion out the “dough”. The patty mixture will come out easily without sticking to the sides.
Dump the measure of “dough” into the palm of your hand. Then, flatten it slightly, and you’re all set. Equal sized, beautifully round cutlets made easy!
Loaded Vegetable Cutlets
Ingredients
- 570 g potatoes (about 5 medium), peeled, steamed, and mashed
- 1 medium carrot (about 70 g), peeled, steamed, and mashed
- 2 teaspoons grated fresh ginger (from a peeled piece about 5 cm or 2 inches long)
- 2-6 green chiles, finely chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon sea salt, or to taste
- 70 g fine green beans, topped, tailed, and finely sliced
- 40 g baby spinach, washed, dried, and shredded
To Coat
- 2 tablespoons flour
- 3 tablespoons water
- 1 cup bread crumbs, preferably fresh
To Cook
- 3 tablespoons canola oil
Instructions
- Add potatoes, carrots, ginger, chiles and spices to medium bowl. Stir until thoroughly combined.
- Add the green beans and the spinach to the bowl, and knead the "dough" with clean hands until the vegetables are evenly distributed throughout.
- Whisk together the flour and water in a small bowl. Place the breadcrumbs in another small bowl. Then, form 1/4 cup patties, using a straight sided measuring cup and your hands.
- Dip each patty into the flour and water slurry to coat. Then roll the patty in the breadcrumbs to coat. Set aside.
- Coat the bottom of a medium nonstick skillet with canola oil. Set the skillet over medium heat. When the skillet is hot, add the patties to the skillet in an even layer. (Depending on the size of your skillet, you may need to do this in batches.) Cook for about 4 minutes per side, or until crisp and gold brown.
- Serve immediately with mint chutney or tomato ketchup.
1 thought on “Loaded Vegetable Cutlets”