Tasty Veg Cutlet Recipe | Healthy Vegetable Cutter Recipe| Breakfast Recipe|

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are more nutritious.

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: wheat flour

Chickpea flour adds protein and is gluten-free.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: seasonal vegetables

Using seasonal produce is cost-effective.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and add sweetness.

Finely chop 1/2 carrot, 1/2 onion, and coriander leaves.

Boil 2 large potatoes and set them aside.

In a pan, sauté the chopped vegetables on medium flame for about 2 minutes.

After 2 minutes, add 1 teaspoon of finely chopped ginger to the pan.

Increase the flame to high and sauté the vegetables for 1 minute.

Add salt to taste.

Mix the sautéed vegetables with the boiled potatoes, mashing the potatoes with a spoon as you mix.

Turn off the gas.

Shape the mixture into small pieces and place them in the pan, covering it and letting it sit for about 15-20 minutes.

The bread crumbs will absorb moisture and the mixture will cool down a bit.

After 10 minutes, take a portion of the mixture and shape it into a patty, first rolling it into a ball and then flattening it.

Repeat to make five patties.

In a frying pan, add 1 tablespoon of refined oil.

Fry the patties until golden brown on both sides, ensuring they are cooked well.

After frying for about 3 minutes on one side, flip the patties over to brown the other side.

Once both sides are golden brown, remove the patties from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens