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Vegetable Cutlet


  • beet root (diced): 1 cup
  • carrot  (diced): 1 cup
  • potato (diced): 1 cup
  • cabbage (diced): 1 cup
  • chili powder: 1/2tsp
  • ground black pepper: 1/2tsp
  • pinch of sugar
  •  flour: 50g
  • milk: 1/2 cup
  • cumin seeds: 1/2tsp
  • bread crumbs
  • oil

Boil the beetroot, carrots, potatoes and cabbage together until tender. Now drain the boiled vegetables. Mash the boiled vegetables with the chili powder, roasted cumin, black pepper and salt. Divide into 12 balls and flatten.Chill for 1 hour. Make a better with the flour and milk and dip a cutlet in it. Then roll it in bread crumbs until well coated. Heat the oil in a large frying pan and fry the cutlets for 2-3 minutes turning once, until crisp and golden. Serve with coriander chutney.

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