Veg. Cutlets

Veg. Cutlets

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A starter recipe with different vegetables moulded and fried to make a delicious dish. Serve hot with surd or chutney.

Veg. Cutlets recipe - How to make Veg. Cutlets

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1 cup cooked leftover rice
1 cup leftover green peas sabzi
4 bread slices
1 cup grated cabbage and carrot
2 big sized onions
1 " piece ginger (adrak)
5 to 6 green chillies
2 to 3 tbsp besan (Bengal gram flour)
salt to taste
semolina (rava) or bread crumbs for frying
oil for shallow frying


  1. Finely chop the onions and saute it with little oil till it becomes soft and pinkish in color.
  2. Finely chop the green chillies and grate ginger and add it to the onions. saute it 1 min and remove from heat.
  3. Mix the onions, green chillies and ginger mixture with all the ingredients except sooji/breadcrumbs.
  4. Make small balls out of this mixture and press them lightly with fingers to give the desired shape (round/oval) of cutlets.
  5. Cover each cutlet with sooji/breadcrumbs and shallow fry in oil till it is golden brown from both sides.
  6. Serve hot with tamarind chutney or tomato ketchup.