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Vegetable Cutlets With Coriander Mint Chutney [Vegan]

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These cutlets are made from potatoes and mixed vegetables. They're flavored with curry spices, then mashed, breaded, and fried until crispy. Both the cutlets and the accompanying chutney are easy enough to make on a weeknight. They can be served on buns with greens and onion as sliders with fries, or enjoyed with vegetables on the side.

Vegetable Cutlets With Coriander Mint Chutney [Vegan]

This Recipe is :

Dairy Free Vegan




For the Cutlets:

  • 3-4 medium-sized potatoes
  • 1 small carrot
  • 2 tablespoons green peas
  • 7-8 green beans
  • 1/2 of 1 beet
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • A pinch of garam masala
  • 1 tablespoon flour
  • 3 tablespoons non-dairy milk
  • 3-4 tablespoons fine semolina
  • 4-5 tablespoons oil
  • Salt, to taste

For the Chutney:

  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1 green chili
  • 1 clove garlic
  • Salt, to taste
  • Water, as needed


To Make the Cutlets:

  1. Boil the potato until done, then peel and mash them.
  2. Finely chop the carrot, beans, and beet. Add all three, plus the peas, to a pot, and boil until tender.
  3. Drain the vegetables and add them to the mashed potato. Add all the spices and salt to the potato and mix well.
  4. Using your hands, shape the mixture into cutlets.
  5. Whisk the flour and milk until there are no lumps.
  6. Heat oil in a pan.
  7. Dip the cutlet in the flour-milk mixture, dip in semolina, and place in the pan to fry.
  8. Cook the cutlets on each side for around 2 minutes each.
  9. Serve hot with the chutney.

To Make the Chutney:

  1. Blend everything together in a mixer/blender with 1 tablespoon of water.





Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots & pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.



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