Vegetable Cutlets Recipe - Allrecipes.com
Vegetable Cutlets Recipe
  • READY IN 50 mins

Vegetable Cutlets

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2004

Delicious! I made these for a party and everyone loved them. I served them with Major Gray chutney on the side. Contrary to the first review, I didn't find these time consuming at all.

 
Most Helpful Critical Review
Mar 08, 2011

Made these for Recipe Group. I have never used garam masala before and was intrigued to try the spices. The patties kept falling apart after cooking and hubby thought them bland and said they needed something. I did not care for the strong clove taste from the garam masala. I did use panko bread crumbs and added a little corn to them. I just didn't care for them. Thanks anyway Dhano923.

 

23 Ratings

Jan 25, 2010

These are "okay" as written. They are a five star recipe when you dip them in an egg and milk bath and then roll them in cracker crumbs before frying. The bread crumbs just didn't taste quite right.

 
Jun 13, 2007

These were easy, and I really liked the idea in general. However, the recipe definitely lacked some oomph. Next time, I would definitely double the garam masala, because I couldn't really taste the spices at all (I did go easy on the cayenne though, because I don't care for hot spiciness). Thanks for a good idea. I might try this again but use different vegetables and experiment with the spicing. Thanks!

 
Jun 21, 2006

This was easy to make and it tasted good. I did not have that spice so I addded cumin and some cayenne and that seemed to work. It was added some variety to my normally boring vegetarian cooking.

 
Sep 27, 2010

I made these veggie burgers for the first time tonight and they were great!! I used two potatoes and two cups of frozen veg (sweetcorn, carrot, grean beans and peas) and I doubled the spices and I got four big burgers out of the mixture. My husband suggested using some HP brown sauce next time so I might try that. Thanks very much for this recipe!

 
Apr 17, 2012

As written these are bland, but with my modifications they tasted great. I followed the recipe, but I didn't add the green beans until the final 3 minutes of cooking. I didn't want mushy vegetables. I hand mashed them and left some of the potatoes chunky. For seasoning I added 1 tablespoon (yes one tablespoon) of garam masala. I'm used to spicy food and this was still mild flavour with a kick. I also grated one medium onion and two garlic cloves. The first time I made this I used only seasoned bread crumbs. They turned out great, but this time I made them with 3/4 a cup of seasoned bread crumbs added to the potato mixture, and I dipped them in egg and about 3/4 cup of panko. They turned out much crispier. The seasoned bread crumbs added to the flavour, but I will continue to use panko as the breading. I top these with mango chutney. Everybody who has had them says they're great!

 
Feb 28, 2011

Recipe Group selection of 2/26/11. I grew up eating leftovers this way but without the spice. I cooked extra mashed potatoes last night and had some odds and ends of vegetables that I was saving for soup so my veggies were peas, carrots and corn about 1/2 cup of each. I used homemade breadcrumbs which were a combination of whole wheat and rye in the patties and panko for the coating. They were not bad. The spices perked up an otherwise rather bland mix. It is a good use of leftovers, but I can't imagine myself making these oherwise. Thanks for sharing.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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