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Author Notes: These vegetable cutlets can be made in advance, up to the point that they are fried. When it's time to fry the cutlets, remove from the fridge and bring to room temperature. Also, these cutlets are freezer friendly. Reheat in the oven at 350 degrees for about 10 minutes (five minutes per side), until heated through. —A Pleasant Little Kitchen
- 3 tablespoons canola oil, plus more for frying
- 2 cups Yukon Gold potatoes, finely diced
- 1 cup cabbage, thinly sliced and chopped
- 1/2 cup carrot, finely diced
- 1/2 cup onion, finely diced
- 1/2 cup zucchini, finely diced
- 2 tablespoons flour
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon chile powder
- 2 eggs, beaten
- bread crumbs
- chopped cilantro, for topping
- mint chutney, for topping (see below for recipe)
- In a large flat pan or skillet, sauté the onions in canola oil on medium heat, about 8 to 10 minutes.
- Once the onions are softened, add the potatoes, cabbage, carrot, zucchini and salt. Cover and cook on medium low until the vegetables are soft and the potatoes are easily pierced with a fork (about 12 minutes). Occasionally stir the vegetables during this time. If the vegetables begin to stick to the pan, add water, 1 teaspoon at a time (up to 1 tablespoon).
- After the veggies are cooked, add the spices and flour and stir to incorporate. Cook for 1-2 minutes. Remove from the heat, and with a potato masher, mash the vegetables until they are smooth. Set the veggies aside and let cool completely.
- Form small round patties with the mashed vegetables. Dredge in the eggs and then coat with bread crumbs. Set aside.
- In a cast iron skillet, heat the oil over medium heat. Once hot enough (about 370 degrees), add the cutlets. Fry 2-3 minutes per side, or until browned. Set aside to cool on a paper towel lined plate.
- Serve immediately, topped with cilantro and a side of mint chutney.
- 2 cups mint, lightly packed
- 1 cup cilantro, lightly packed
- 1/2 cup white onion, rough chopped
- 1 to 2 serrano peppers, rough chopped
- 4 tablespoons plain yogurt
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/4 cumin
- pinch sugar
- 1 to 2 tablespoons water (optional)
- In a medium bowl, create an ice water bath and soak the mint and cilantro in it for 10 minutes. Remove from the ice water and pat dry.
- Place all ingredients (except for the water) into a blender or food processor. Puree until smooth. If the chutney is too thick, add water, a tablespoon at a time, to thin out to the desired consistency.
- Place in an airtight container and store in the fridge. Serve as a dipping sauce.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash