Vegetable Cutlets Recipes

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VEGETABLE CUTLETS



Vegetable Cutlets image

In a medium bowl, combine the zucchini, celery, carrots, onion, potatoes, eggs, parsley root, potato starch, salt and pepper. Mix to combine well. Heat oil in

Provided by Zippy Siedenfeld

Categories     Brunch, Main, Breakfast, Side Dish, Dinner, Lunch, Vegetable Side

Yield 12-15 cutlets Servings

Number Of Ingredients 10

2 zucchini, peeled and grated
2 stalks celery, peeled and shredded
2 carrots, peeled and grated
1 large onion, peeled and grated
2 potatoes,, peeled and grated
2 large eggs
1 parsley root (optional)
2 tablespoon potato starch
salt and pepper, to taste
Oil, for frying

Steps:

  • In a medium bowl, combine the zucchini, celery, carrots, onion, potatoes, eggs, parsley root, potato starch, salt and pepper. Mix to combine well. Heat oil in a skillet over medium-high heat. Drop mixture by the heaping spoonful into the hot oil. Fry on both sides until golden brown. Flip when mixture is holding together.

Nutrition Facts :

VEGETABLE CUTLETS



Vegetable Cutlets image

These delicious hors d'oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta)

Provided by kusum gupta

Categories     Asian

Time 40m

Yield 20 pieces

Number Of Ingredients 14

5 large potatoes, boiled
2 -3 slices bread
1 cup green peas
3/4 cup grated carrot
3/4 cup grated cabbage
2 tablespoons gram flour (or all purpose flour)
1/2 cup breadcrumbs
1 tablespoon oil, plus oil for deep frying as needed
1 teaspoon crushed mild green chili
1/2 teaspoon garam masala
1/2 teaspoon mango powder
1/2 teaspoon red chili powder
1 tablespoon chopped green coriander
1 1/2 teaspoons salt

Steps:

  • Mash the potatoes along with the bread slices.
  • (It is better to mash potatoes while they are still hot.) Add all the seasonings.
  • Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
  • Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
  • Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
  • Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
  • Drain the cutlets on paper towels.
  • Serve hot with'Mint Coriander Chutney' or ketchup.
  • Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
  • Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
  • Turn, adding more oil as needed.
  • Bake for another 15 minutes.

VEGETABLE CUTLETS



Vegetable Cutlets image

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.

Provided by DHANO923

Categories     Appetizers and Snacks     Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g

RATNER'S VEGETABLE CUTLETS



Ratner's Vegetable Cutlets image

This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.

Provided by blucoat

Categories     Potato

Time 1h

Yield 15 cutlets

Number Of Ingredients 10

6 medium potatoes, peeled and cut into 2-inch cubes (about 2 pounds)
1/4 cup butter
2 medium onions, chopped (about 2/3 pound)
6 mushrooms, chopped
1 (14 1/2 ounce) can diced carrots, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (14 1/2 ounce) can peas, drained
3 eggs
2 cups matzoh meal (approximately)
salt and freshly ground pepper

Steps:

  • Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
  • Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
  • Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
  • Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
  • Bake for 45 minutes, or until lightly golden browned. Serve hot.

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