Have you tried these super healthy, vegan and vegetarian , power packed patties/cutlets yet? This is one of my favourite breakfast or patty recipes. Extremely fond of beetroot I love making these cutlets and eating them in various combinations. Beetroot goes into my favourite Veggie balls and pav bhaji (links on the blog)
These cutlets are filled with vegetables and power packed with nutrients. Beetroot cutlets are the best snack recipe as it is very simple to prepare and can be easily stored and freezed for days. These cutlets are filled with vegetables and power packed with nutrients just like this mix vegetable soup. Stuff it in your burgers or sandwiches or have it with ketchup, chutney or schezwan it’s super tasty!! Check pinwheel sandwich recipe here.
It is an excellent idea for a vegan and vegetable burger. It can be either shallow fried, fried or baked as per preference.They are made with mashed potatoes, carrots , beets and peas. This gorgeous blend along with the spices and the bread crumb crisp makes it look perfect and is a delicious appetizer.This is by far the easiest way to make my kids eat their veggies. They love the beautiful colour and keep guessing the secret elements.
Cutlets take me back to my childhood days when we travelled within the country a lot by trains. Indian railways have food for sale in their pantry and cutlets was one of their popular menus. After trying these cutlets we had loved the idea but not the preparation behind it. It was super oily and I don’t know the hygiene. My mom started making them at home. She made customised cutlets and served them in various meals in various forms.
She gave us our morning breakfast or sandwiched them between bread and dips for us to go to lunch or served them as dinner appetizers. They were a super hit then and even now.
Check these healthy breakfast recipes on the blog
The most favourite part is they are so easy to prepare. By the time my potatoes boil I chop /shred all my veggies in my food pro, dump them together , give them a dash of spices and bring them together to roll these patties. So very interesting. Moreover, these cutlets can be refrigerated for about a week or freezed and used as and when required for about a month.All I need to do is pop them out of the freezer and crisp them a bit on my skillet/ panini press.
Let’s check this recipe.
- 1 peeled and grated beetroot (I used food processor for all the veggies)
- 2 grated carrots
- 1 cup boiled green peas (fresh or frozen)
- 2 medium sized boiled potatoes
- 1 tsp ginger garlic paste
- 1 tsp green chilli paste
- Salt as per taste
- Lemon juice
- 1/2 cup bread crumbs/powdered oats Or 1/2 cup semolina/corn meal, cornflour Or 1/2 cup finely grind flattened rice/poha
- Mix all the ingredients to make a dough. No water please. Make a soft dough.
- The vegetables in the dough have enough water to bind together
- If the dough is too sticky or watery, add breadcrumbs to thicken it.
- Now roll small balls and flatten the patties about less than 1/2 a inch.
- Roll them on bread crumbs again and set aside.
If cooking the patties on a pan:
- Brush the pan with a little oil and place the patties on it on medium flame for about 10 minutes and flip and cook again with oil.You can even shallow fry or deep fry them.
If using oven:
- Line up all the patties with about a cm distance next to each other. Brush the patties with oil.Bake them at 350° for 25 min and flip it over to make it crisp on the other side.
- These patties are ready when brown on both sides. They taste super yummy.
- Enjoy them with your favorite dip , ketchup, or coriander chutney.You can even use them as your meatless patties for your burger.
- You can vary them by adding cauliflower, cabbage and any other veggies you like.
- Vegans can substitute bread with cornmeal, cornflour or semolina Or even powdered oats
- The trick is not to overcook the peas and potatoes. They must not contain a lot of water and must be cooked only to get smashed easily with hand or smasher. They must be mushy and help bind the dough.
Beetroot is an excellent source of magnesium, potassium and iron.
Carrots and peas are low in Saturated Fat and Cholesterol. It is also a good source of Protein, Niacin, Folate and Iron, and a very good source of Dietary Fiber.
They are packed with carbohydrates and a great food.
Do try other appetizers and snacks on the blog links below
If you like and try this recipe do write reviews in the comment section below.
You can also email me at firstname.lastname@example.org