Cutlets – Patties/Burger

This cutlets are easy to prepare and yet very mouthwatering. This cutlets can be fried or baked. The neat thing about this cutlets is you can add/omit vegetables of your favorite. Usually potatoes are used to make this recipe since potato helps to bind cutlets very well. But I add other vegetables on top of potato such as carrot, beetroots, sewet potato, and other commonly used veggies. This cutlets can be served with chutneys or use it as a burger. Make great Indian style burger with these cutlets and impress everyone, specially your loved one. Add cheese lettuce, tomatoes, chutney or ketchup.I use all my Indian chutneys instead of mayo or other dressings and taste heavenly delicious. The fun part is to make these cutlets with different shapes. I absolutely love to make heart or oval shape over just regular circle.

Vegetable Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 20 good size of cutlets depend on size

Serving Size: 4-6 people

Vegetable Cutlets

This cutlets are easy to prepare and yet very mouthwatering. This cutlets can be fried or baked. The neat thing about this cutlets is you can add/omit vegetables of your favorite. Usually potatoes are used to make this recipe since potato helps to bind cutlets very well. But I add other vegetables on top of potato such as carrot, beetroots, sewet potato, and other commonly used veggies. This cutlets can be served with chutneys or use it as a burger. Make great Indian style burger with these cutlets and impress everyone, specially your loved one. Add cheese lettuce, tomatoes, chutney or ketchup.I use all my Indian chutneys instead of mayo or other dressings and taste heavenly delicious. The fun part is to make these cutlets with different shapes. I absolutely love to make heart or oval shape over just regular circle.

Ingredients

  • 1 large potato,1 big carrot, 1/2 beetroot
  • 1 cup chopped mixed vegetables (green peas, green beans, corn)
  • About 1/2 cup thick poha(optional)
  • 2 tablespoons chopped cilantro (green coriander)
  • 1 tsp of each paste-giner, garlic and green chili(Red chili can be used)
  • Garam masala to taste(Optional)
  • 1/4 tsp Cumin powder
  • 1 teaspoon salt (adjust to your taste)
  • 1 teaspoon lime juice or mango powder
  • 3 tablespoon All Purpose flour (plain flour or maida) or corn starch
  • couple of tbsp Rava(sooji or semolina)-for frying option only
  • 1 cup breadcrumbs-For baking option
  • Oil to fry

Instructions

Peel, boil and mash poato, carrot and beetroot. (easy way out)
Make sure to squeeze the vegetables to take the excess water out and Pat dry. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
Mix all the ingredients togather.
Add 4 tablespoons of water to the All Purpose flour(more water required if using corn starch) to make a batter and keep aside.
With oiled hands, divide the mixture into 10 equal parts.
Shape into flat round patties(or paly around with shapes) about 1/2 inch thick.
Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.(for baking option)
When done bake on tava or in the oven or use griddle like the one I am using.
For frying:
Heat the oil on medium high heat in a frying pan.
Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away. If the oil is not hot enough, the patties will break. And also make sure oil is not overheated either. Around 350F is great.
Dip each patty in the flour batter, and roll the patty in breadcrumbs or rawa(rawa is better than bread crumbs-rawa doesn't hold oil while frying) and set aside.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.
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