Cutlets from Leftover Vegetables | Leftover Vegetable Cutlet | Cooking with leftover
Today I am going to share a very simple and delicious cutlet recipe with leftover vegetable curry. You can just use any dry curry or gravy that can be dried up before being used in the cutlet. It was a day lashed with rain, so I decided to prepare a snack recipe that can even include my leftover curry, Hence just tried it and it came out so delicious, that I thought to share this recipe with all of you. Cutlets are a popular appetizer or snack in Indian cuisine. They can also be used as veggie patties for a vegetable burger or make tikki chats. These vegetable cutlets are shallow pan-fried with very little oil to make them healthy. You can also bake, air fry, or deep fry these cutlets.
Let’s learn step by step process to prepare this recipe. Also kindly subscribe to our channel and watch our old videos as well.
Cutlets from Leftover Vegetables | Leftover Vegetable Cutlet | Cooking with leftover
For cutlet mix
- 1 Piece Boiled potato
- 1 tbsp Boiled corn
- 1 tsp salt (As per the taste )
- 1 tsp Black pepper powder
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Mango powder
- 1 tsp Black salt
- 1 tbsp Each grated carrot and beetroot
- 1 Cup Cooked vegetable (Leftover vegetable whatever you have)
- ¼ Cup Oil (For frying)
- 1 tbsp Chopped green chilli (Pickled )
- 2 tbsp Chopped coriander leaves
- 1 tbsp Maggi masala
For the coating over the cutlet
- 3 tbsp All-purpose flour (Maida )
- 1 tsp Corn starch
- ¼ tsp Black pepper powder
- ¼ tsp Salt (As per the taste )
- 1 Cup Bread crumbs (For coating the cutlet )
In a bowl add all the cutlet mix ingredients along with all the seasonings, and mix it to form a dough.
Make a semi-liquid paste of maida, cornstarch, salt and pepper.
Make cutlet shapes, and dip them into the solution.
Apply bread crumbs and shallow fry.
Serve it with any dips, mayonnaise, or chutney.
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