Vegetable Cutlet Recipe - Spicy Indian Cutlet with Potato and Veggies (2024)

FAQs

What is veg cutlet made of? ›

A veggie cutlet is basically a veggie patty. It consists of a mix of various steamed vegetables like carrots, potatoes, peas, cauliflower, broccoli, corn and more. I make these veg cutlet recipe often. Most of the times I have carrots, potatoes, peas and french beans in the fridge.

To avoid the cutlets from breaking avoid frying the cutlets in extremely hot oil. The oil should be just right to heat 2-3 cutlets, do not add more cutlets in the pan or it may result in breaking the patty. Also, do not immediately stir the patty after placing it in the pan while cooking, this may cause breakage too.

Health benefits of Veg Cutlet: Veg Cutlets, unlike potato tikkis, are a powerhouse of vitamins, minerals and nutrition. The soya granules are high on protein content, good source of omega-3 fatty acids. Soya granules help to increase bone density and aid digestion.

Cutlet (derived from French côtelette, côte, "rib") refers to: a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)

To prevent cutlets from breaking, use oil at the right temperature—avoid extremely hot oil. Fry 2-3 cutlets at a time; overcrowding may lead to breakage. Let the patty cook without stirring immediately to avoid potential breakage.

The flour step gives the egg something to adhere to. Without it, the breading would slide right off the meat. But plain old all-purpose flour does not a delicious cutlet make. Martinez likes to cut it with cornstarch, as in this recipe for Chicken Fried Steak.

To shallow fry the chicken you want enough oil to cover at least half of the meat. You also need to make sure it's the correct temp (around 180C/350F) and try your best to maintain the heat. Too high and the batter will burn before the meat cooks, too low and the batter softens too much and potentially falls off.

Can you use milk instead of eggs? As long as you coat the cutlets in a layer of flour first, you can substitute milk in place of eggs for the next layer. The combination of flour and milk will create a sticky coating that breadcrumbs can adhere to.

How many calories are in an Indian cutlet? ›

How many calories does one Indian Vegetable Cutlets have? One Indian Vegetable Cutlet (60 grams) gives 165 calories. Out of which carbohydrates comprise 70 calories, proteins account for 9 calories and remaining calories come from fat which is 86 calories.

There are 270 calories in 2 Potato Patty. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Rich in Fiber: Potato cutlets are rich in dietary fiber, which helps promote bowel regularity and prevent constipation. Fiber also helps lower cholesterol levels and may reduce the risk of heart disease. 3. High in Vitamin C: Potatoes are a good source of vitamin C, which is essential for a healthy immune system.

Excess consumption of any food can cause side effects in the body. You may experience acidity, bloating, and heartburn if you eat too many veg cutlets.

This is super healthy for diabetics, heart and weight loss. The recipe is cooked with very little oil. NOTE that it is not deep fried making this vegeatable cutlet a healthy evening snack.

Overall, the main difference between a cutlet and a patty is that a cutlet is made from a single piece of meat or vegetable that is pounded thin, while a patty is made from a mixture of ingredients that are shaped into a disc or other shape before cooking.

Chicken thigh cutlets and chicken thighs are the same cut of meat with one key difference. The cutlet has the bone in and the thigh doesn't. The boneless cut is slightly more expensive as more butchery work is involved.

A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. From. Wikipedia.

In the culinary arts, the term cutlet is used to refer to a boneless, thin cut of meat—chicken, veal, pork, or lamb—that cooks very quickly and is usually pan-fried. Most cutlets are made by pounding the meat until there's even thinness and are often dusted with flour or coated in breadcrumbs before cooking.