Can vegetable cutlets with coriander mint chutney [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is vegetable cutlets with coriander mint chutney [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Is vegetable cutlets with coriander mint chutney [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Vegetable Cutlets With Coriander Mint Chutney
[Vegan]

AK By: Anu Kadkol

Author Bio

Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When... Read More

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Vegetable Cutlets With Coriander Mint Chutney

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Vegetable Cutlets With Coriander Mint Chutney [Vegan]

7-8

Dairy Free

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,... Read More

Ingredients You Need for Vegetable Cutlets With Coriander Mint Chutney [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

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How to Prepare Vegetable Cutlets With Coriander Mint Chutney [Vegan]

To Make the Cutlets:

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