VEGETABLE CUTLETS, AIR FRIED
Vegetable Cutlets is a popular deep fried snack in India. It is usually made of cooked and mashed vegetables with some spices. The mixture is shaped into discs or heart shapes, coated with breadcrumbs and fried. It is usually served with some chutney and /or tomato ketchup. To make the vegetable cutlets more healthier I opted to air fry them and love the extra crispy coating without it being too oily.
Ingredients
FOR THE VEGETABLE CUTLET MIXTURE
- 3 cups potatoes boiled, peeled, mashed
- 1 cup mixed vegetables boiled or steamed
- ¼ cup onion finely chopped
- 2-3 tbsp fresh coriander finely chopped
- 1-2 tbsp lemon juice
- 2-3 tbsp chickpea or oats flour or semolina
- 2-4 tbsp breadcrumbs optional
- 1 tsp ginger minced or grated
- 1 tsp green chilli minced
- 1 tsp garam masala
- 1 tsp sugar/ jaggery powder
- 1 tsp red chilli powder optional
- 1 tsp salt
- ½ tsp turmeric powder
FOR THE COATING MIXTURE
- 3 tbsp chickpea flour
- ¼-⅓ cup water
- ¾ -1 cup breadcrumbs
FOR COOKING
- some oil
Instructions
PREPARE THE VEGETABLE CUTLET MIXTURE
- Add all the ingredients for the cutlet mixture except the breadcrumbs into a mixing bowl.
- Mix all the ingredients well. The mixture will be soft but not too moist.
- However if it is still too soft add only 2 tbsp of breadcrumbs. Mix well.
- If the mixture still appears too moist add the remaining breadcrumbs. Mix well. You may not even require it, but just in case you do.
- Divide the mixture roughly into 10 parts.
- Rub your palms with some oil.
- Take one part and pat it into a disc. Flatten it a bit, not too much. Shape it well.
- Repeat the above with the remaining mixture.
PREPARATION OF THE COATING MIXTURE OR SLURRY
- Add the chickpea flour into a mixing bowl.
- Add the water slowly and at the same time keep mixing the flour.
- Depending on the flour, it may need about ¼ -⅓ cup water.
- You want the slurry a little thick so that it sticks to the cutlets. If you make it too thick it will be difficult to brush it over the cutlets.
- Add some breadcrumbs in a plate. I prefer to use little at a time so that I don't have to throw the remaining away.
COATING THE VEGETABLE CUTLETS
- Using a pastry brush, brush the top part and sides of the vegetable cutlet with the chickpea flour coating or slurry.
- Put the coated side onto the breadcrumbs. Apply breadcrumbs to the side also.
- Brush the top part of the cutlet with the slurry. Sprinkle breadcrumbs over it.
- Keep the coated vegetable cutlet in a big plate or tray.
- Repeat the above with the remaining vegetable cutlets.
- Put the cutlets in the freezer for about 15 minutes.
- In the meantime you can prepare your favourite chutney to go with it.
AIR FRYING THE VEGETABLE CUTLETS
- Preheat the air fryer at 180℃.
- Remove the vegetable cutlets from the freezer.
- Using a pastry brush gently brush the top and sides of the cutlets with some oil. I prefer to pat the brush on it so that the breadcrumbs do not come off.
- Line the air fryer tray with parchment paper or foil. Brush it will little oil.
- Arrange the cutlets in the prepared tray depending on how big or small your air fryer is.
- Air fry the vegetable cutlets for 15 minutes.
- Remove the tray from the air fryer.
- The top of the cutlets will have become golden brown.
- Flip them over. Pat some oil over the top part of the cutlets.
- Return the tray back to the air fryer.
- Air fry for another 5 to 10 minutes or till the top becomes golden brown.
- Air fried vegetable cutlets are ready to serve.
Notes
- Make the cutlets small if you are serving them as an appetizer or starter dish.
- If you are using for a burger recipe, make them the size of the buns.
- If you want to serve it as a main meal, add a good helping of salad or air fried or baked fries.
- Mix the potato with sweet potato, plantain, yam or arbi.
- Add vegetables of your choice. I would avoid watery vegetables like lauki, zucchini.
- To shallow fry the cutlets, heat about 2-4 tbsp oil in a wide pan over medium heat. Arrange the cutlets in the pan and allow it to roast on one side till it becomes crispy and golden brown. Then flip them over and cook the other side till it becomes golden brown.
- For deep frying, allow the oil to become hot. Don't use high heat. Fry 2-3 cutlets at a time, depending on how big your wok or kadai is. Keep flipping them frequently so that they become golden brown evenly.