Vegetable cutlets – Vegan | Eggless

 

The unofficial mating season has begun! The behaviour of my feathered and pawed friends in my backyard tells me that Autumn is just the beginning of Spring!

A squirrel in my backyard thumps his tail fiercely calling out to his ladylove. The tailor bird lets out melodious tweets changing his plumage from dull to bright orange and flirts aggressively with his not-as-pretty mate. Funnily enough it turns out that a study shows that Autumn is the official mating season for sheep! It is also the most festive season of the year. Why? Perhaps a deeper relationship than just coincidence. I believe it is because we rejoice when Nature changes colour giving way to new life.

What is it like in your part of the world? Are you celebrating the scent of dry grass or pine cones? I am. We are gorging on fresh, soft and juicy pears, and biting on not so ripe guavas. Jr.H however wanted something better – crunchy piping hot veggies covered in a crisp crust of bread crumbs. The last part is Jr.P’s favourite. I do not make these very often but on the rare occasions I indulge, I like them accompanied with a fair amount of crudités and a good helping of hot peppered tomato soup. The image has remained with me from a long way back when my Mum had some friends over and we served them vegetable cutlets and soup. I end up associating the soup and cutlets with laughter and chats and of course friends, which is my I make this very often when I have people over. It helps when P, Jr.H and Jr.P polish off their plates in no time at all and literally hover around for the next batch to come out of the frying pan. It would be no fun to cook if I did not see the fare being lapped up. I saved two of mine for the picture before I finally dug into them. Now you know why there is only one cutlet in the picture.

Recipe: Vegetable Cutlets
Time: 5 minutes to fry and another 30 minutes to prepare the mix from scratch
Yield: About 12 to 15 depending on size

Ingredients:

Fresh bread crumbs – 1 cup
(I grind the top and bottom slices whenever I purchase bread and store them in a bottle which I refrigerate and use when needed.  Freeze if you might not use them up in a week.)
Potatoes, boiled and peeled – 4 medium
Bread slices, ground – 2 OR 1 ground pav bun
Assorted vegetables such as string beans, carrot, coriander (a tsp.), very finely chopped – 1/2 cup
Green peas, steamed or boiled and roughly smashed – 1 tbsp.
Beets – Optional. I avoid as it results in a deep red colour which I find unpleasant.
Cashews, roughly chopped into small bits – 1 tbsp.
Raisins, roughly chopped into small bits – 1 tbsp.
Water – About 1/2 cup
Cornflour – 2 tsp.
Salt to taste
Oil to fry

Method:

Grate boiled potatoes while warm into a large mixing bowl. Add the ground bread slices and vegetables. Using a potato masher or pav-bhaji masher bring all the ingredients together mashing them roughly.

Use your hands to form flat cutlets in sizes  and shapes of your choice. I make them into spheres about 2 inches in diameter and flatten them to 1/2″ (inch) thick discs.

Heat enough oil to a moderately hot temperature to deep fry one or two cutlets at a time. I prefer starting with one at a time.

Make a paste of the cornflour and water. Dip each cutlet first into the solution and then into the bowl containing bread crumbs so that the surface is generously coated. Set aside and repeat with the rest of the vegetable mixture.

Fry one by one till they are done. Serve hot with crudités tomato soup.

Vegetable cutlet | tongueticklers.com

When I have guests I serve crudités as this way one need not indulge on fattening cutlets. Having some of the crudités in between ensures that the mouth stays fresh and the palate satisfied. That way the health conscious lot have their share of fun too by munching on just one cutlet and moving on raw veggies. The dip becomes optional if you have some chat masala on the side. In my case the soup is the dip!

Do your kids eat the whole thing or like my son tear off the crispy crust (sometimes) and leave the insides for you?

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Comments

Have your say

  1. I agree with you about how festive autumn is. For me, it's always been about new beginnings even more than spring. Those cutlets look delicious and I love your photos!

  2. I wiill join in with junior for this crunchy delcious cutlets.

  3. Love your presentation, looks fabulous!

  4. Dahling,pass it to me,I love these.Looks so inviting.I add beets and this is the only dish with beets that I like.I too love it straight from the pan to the stomach,much better that way.;)

  5. What a lovely presentation.. I don't know which I like more – the dish or the bowl..

    Forgot to tell you, I made mathris for Diwali. Your tips were very handy and I deep fried them.

  6. I didn't quite observe the mating activities…lol… but the color change sure has smitten me.I'd definitely add beets in cutlets,lovely 😀

  7. I had my fill of the snap first. This is one easy yet very tasty recipe Harini. Love the fact that you have not used too many masalas. Beet is compulsory in a Bengali style vegetable cutlet giving both the red colour and the sweet taste. 🙂

  8. Tempting Pictures & Lovely presentation!!!!

  9. love ur pic….even i make fattening food when guests are at home so that we don't over indulge in them. Looks delicious!

  10. Absolutely stunning pics!Those cuties look so delicious

  11. Sukanya Ramkumar

    Awesome click. Cutlets looks so perfect. YUM!

  12. These pict make me crave for cutlets…

  13. They look sooooo tasty! And the pictures are perfect 🙂

  14. You have become an amazing photographer, I saw all your photos on flickr, they are so beautiful, You are my mentor on photography, The cutlets look delicious, and look very soft from the photography.., lovely presentation and clicks

  15. I too love autumn specially when trees change colors! But alas this time around in my part of the world, its been abnormally cold and it even snowed with trees full of green leaves! And i'm here suffering from cold and fever!

    PS: Cutlets look just perfect with seasoning and all. Loved he pics!

  16. Thanks all.

    Jayasree, I am glad you found those tips useful. This is the first time I did not make them for Diwali!

    Jayasri, I am still a learner so that complement really means a lot! Thanks:)

    Keerthana, I would love a winter like yours:). I guess we win some, we lose some!!

    Thanks to all those who are motivating me to add beets in the cutlet. I will do that next time!!

  17. Autumn is my absolute favorite…and I love the word cutlet paired with vegetable..so unexpected! These sound great 😀

  18. Wow…love that first picture! Veggie cutlets remind me of a full house with cousins and relatives. Autumn here in Texas is crisp and cool with warm sun..I love it.

  19. Thats so lovely pic,delicious crispy cutlets..would love to have it anytime

  20. Gosh, these photos are just dreamy! I never thought a humble cutlet could be so elegant.

  21. I thought it was in spring;-)

    Harini your pictures are so beautiful and calm. Lovely recipe. what a treat on a weekend. Nice tip about the heels of the bread. DD even hates to look at them.

  22. Fabulous and yummy cutlets dear:)

  23. Cutlets look yummy and crispy 🙂 Perfect for this cold winter with a bowl of hot soup 🙂

  24. lovely clicks…yummy cutlet

  25. Beautifully written intro, Harini. Your cutlets are very tempting. I would eat the crusty outside *and* the center. : }

  26. Nice pics! It must be nice to live somewhere where you can see all the seasons 😉 here i see summer, summer'er', more summer'err', summer'est' followed by about 3 months relative cool 🙂

  27. I remember that first picture, Harini. Have to tell you I never saw a more gorgeous looking cutlet ever!

  28. Lucky you had the final cutlet to click!!

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