I was about 6-7 years old when I first tasted a diamond shaped , fried delight with ketchup – Vegetable cutlet. I could never forget the taste of that yummy looking dish and experience of a then exotic snack to date. At that time it was a luxury for us to go to a hotel to have a meal or a snack. I used to eagerly wait for our trips to the town where this hotel was so I could get taste it again.
I know it sounds like a intro to a novel but this is exactly how I remember my first Cutlet encounter. Since then I have tasted cutlet in different shapes and forms but always get a thrill when its diamond shaped.
Here is a simple veg cutlet recipe
Vegetable Cutlet
Carrot – 1 no grated
Peas -1/4 cup
Beans – 1/4ht cup.
Redchilli powder – 2 tsp (or to taste)
Salt to taste
Coriander and cumin powder – 2 tbs
Garam masala powder – 2 tsp
Amchoor powder – 1 tsp.
Before frying:
Bread crumbs ( I like to grind the and use Japanese Panko BC for nice crispy crust)
APF – 2 tsp mixed in water
Oil for shallow frying
Method:
1. In a bowl mix all the above vegetables and the dry powders to make a tight mixture.
2. Do no add water. Make sure to drain off excess water for boiled vegetables.
3. Now make equal size portions out of the mixture. Then make them in to desired share patties about 1/4 to 1/2 inch thick.
4. Quickly dip the patties in the APF mix. Do not let it soak in it.
5. Then dust it with the bread crumbs.
6. Shallow fry the patties and serve hot with ketchup.
PS. The same patty can be use as burger patty. The patty can just be cooked in a flat pan with less oil. Layer with tomato, onion and lettuce and your choice of sauce to make a delicious burger.
