Vegetable Cutlet with Beetroot, Carrot and Potato

by curryadmin
Vegetable Cutlet with Beetroot, Carrot and Potato
Vegetable Cutlet with Beetroot, Carrot and Potato is very simple and great snacks at evening time and kids love this cutlet. This Vegetable Cutlet with Beetroot, Carrot and Potato is mixed vegetable recipe. This cutlet is more healthy and more fiber. We adding potato to combine and binding theses vegetables in mashing with other ingredients. This mixed vegetable carrot and beetroot is good and rich in fiber and more vitamins. This carrot gives more antioxidants helps to improve in vision of eyes. This beetroot is highly blood purify, it increase good blood to our body. So this both very healthy to us. With this healthy vegetable we add starch potato to complete meal of this snack. We add egg to bind the masala with bread crumbs. So its very tasty and crispy. Now we can this Vegetable Cutlet with Beetroot, Carrot and Potato
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Vegetable Cutlet with Beetroot, Carrot and Potato
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Green chillies(chopped) - 1 tbsp
  • Ginger(chopped) - 1 large
  • Onion(chopped) - 2 nos
  • Curry leaves(chopped) - 2 sprigs
  • Coriander leaves(chopped) - 4 sprigs
  • Beetroot(grated) - 1/2 cup
  • Carrot(grated) - 1/2 cup
  • Potato(boiled and mashed) - 2 cups
  • Bread crumbs - 2 cups
  • Oil - 3 cups
  • Salt - 1 tbsp
  • Fennel seeds(crushed, Perinjeerakam) - 1 tbsp
  • Chilly powder - 1 tsp
  • Cinnamon powder(Karugapatta) - 1/2 tsp
  • Cloves powder(Grambu) - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Eggs(beaten) - 3 nos
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Green chillies(chopped) - 1 tbsp
  • Ginger(chopped) - 1 large
  • Onion(chopped) - 2 nos
  • Curry leaves(chopped) - 2 sprigs
  • Coriander leaves(chopped) - 4 sprigs
  • Beetroot(grated) - 1/2 cup
  • Carrot(grated) - 1/2 cup
  • Potato(boiled and mashed) - 2 cups
  • Bread crumbs - 2 cups
  • Oil - 3 cups
  • Salt - 1 tbsp
  • Fennel seeds(crushed, Perinjeerakam) - 1 tbsp
  • Chilly powder - 1 tsp
  • Cinnamon powder(Karugapatta) - 1/2 tsp
  • Cloves powder(Grambu) - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Eggs(beaten) - 3 nos
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat a small amount of oil in a pan.
  2. Saute curry leaves, green chillies, ginger and onion.
  3. When they turn golden brown, add crushed fennel seeds, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes.
  4. Add beetroot, carrot and salt and cook for 5 minutes.
  5. Finally add potatoes and coriander leaves and mix well.
  6. When the mixture is cool, make an oval or round shape and keep it aside.
  7. Heat enough oil for frying. Dip each cutlet in the egg and on the bread crumbs and stir into the oil.
  8. When both sides of Vegetable Cutlets are golden brown, remove from the oil.
  9. :- Vegetable Cutlet is ready.
  10. :- Serve Vegetable Cutlet hot.
Recipe Notes

You can explore this dish Mixed Vegetable Chutney
You can also try Pinwheel sandwiches

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