Loaded Vegetable Cutlets

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.

Loaded Vegetable Cutlets | cookglobaleatlocal.comI 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

Loaded Vegetable Cutlets | cookglobaleatlocal.comVegetable 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 Fresh, Spicy Mint Chutney | cookglobaleatlocal.com


Loaded Vegetable Cutlets | cookglobaleatlocal.com

About this Recipe

Loaded Vegetable Cutlets | cookglobaleatlocal.comThis 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!


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