Steps to Make Chicken Cutlet Kerala Style Mia Kitchen

Vegetable Cutlets

It can be served as a snack or as a starter.

Recipe Summary Vegetable Cutlets

These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.

Ingredients | Chicken Cutlet Kerala Style Mia Kitchen

2 large potatoes, peeled and diced

1 carrot, peeled and diced

½ cup fresh green beans, trimmed and snapped

¼ cup frozen green peas

1 egg

1 ½ cups bread crumbs

½ teaspoon garam masala

¼ teaspoon cayenne pepper

salt to taste

¼ cup vegetable oil for frying

Directions

Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.

Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.

Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Info | Chicken Cutlet Kerala Style Mia Kitchen

prep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Vegetable Cutlets

Appetizers and Snacks, Beans and Peas,