Brunch

Vegetable cutlet is for Breakfast.

Vegetable cutlet takes 30 minutes to prepare.

Vegetable cutlet takes 25 minutes to cook.

Vegetable cutlet makes 10 servings.

The ingredients for Vegetable cutlet are:

Carrots (1 cup chopped)
Beans French - 1 cup chopped
Green bell pepper - 1 cup chopped
corn frozen - 1 cup chopped
peas frozen - 1 cup chopped
Boiled potatoes - 2 medium
cumin seed - 1 tsp
Chili powder - 1 tsp
Ginger garlic paste
a few broken cashew
coriander powder and coriander leaf - 1 tsp
Olive oil 1 tsp
Turmeric powder 1/4 tsp

Here is how you make Vegetable cutlet:

Cook all the vegetables together in very little water and squeeze all the water out on a muslin cloth. (Can use this water as a vegetable stock). Add 1 tsp of oil in a pan . When it is hot add the cumin seed. When this starts spluttering add the cashews and ginger garlic paste. Cook it for a min. Then add the turmeric and the coriander leaf. Then add the chili powder as per taste and coriander powder and salt. Keep stirring the mixture for 2 mins. Then add the cooked vegetable mixture. Do not yet add the cooked potatoes. Let the vegetable mixture absorb all the spices added, keep stirring and mix the powders with the vegetable for 2-3 mins. Grate the potatoes and mix with the vegetable after switching off the flame. ( YOu can either make dumplings and coat this mixture with bread crumbs and make a vegetable patty for sandwich or use it just like that with bread toast). You can place the lettuce, tomato slices and an onion slice to prepare the sandwich.Number of Servings: 10Recipe submitted by SparkPeople user XMANI76.

The nutritional information for Vegetable cutlet is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 152.8

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 424.7 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 5.0 g
• Protein: 5.0 g

Vegetable cutlet is Indian cuisine.

The dietary needs meet for Vegetable cutlet is Low Fat