Crispy Veg Heart Cutlet#SundayFunday

These are Restaurant Style cutlets, crisp, savory, golden, delicious and not oily. Kids as well as adults love this as snack or appetizer. There are so many ways to make them. These vegan vegetable cutlet are deep fried, you, can also shallow fry.

Ingredients
3 Boiled Potatoes - peeled & mashed
2 Medium Carrots - finely chopped
100 Grams French Beans - finely chopped
100 Grams Sweet Corn - finely chopped
50 Grams Green peas - finely chopped
1 Teaspoon Salt or to taste
1 Teaspoon Butter
1 Tablespoon Olive Oil
1Teaspoon Heaped Red Chilly Flakes
1 Teaspoon Oregano - crushed
1 Teaspoon Black Pepper Powder
½ Cup Fresh White Bread Crumbs

For The Slurry
2 -3 Tablespoon Corn Flour
2 -3 Tablespoon All Purpose Flour

Water - as required

Oil -  As Required For Deep Frying
To Serve
Tomato sauce

Method

In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

In a pan heat a tablespoon each of oil and butter, then add chopped corn and green peas and high flame continuously keep stirring till all the moisture evaporates. Then add in chopped beans and carrot, and keep stirring on high flame till all the moistures evaporates and are soft. Remove this on to large plate and spread it so that it cools down completely. Once the veggies cool down then add in mashed potatoes, add in salt, chilly flakes, oregano, black pepper powder and massage them well, then add 1 tablespoon corn flour and 2 tablespoons heaped bread crumbs and mash it well till it forms a smooth ball. 

Divide this into small balls. Oil the heart shape mold and press the ball into it remove and arrange this on to a plate. Like wise make all the cutlets.  
Make a slurry of 1 tablespoon each corn flour and all purpose flour with a pinch of salt, add water little at at time to make a smooth and thin slurry.

Dip in the slurry and remove all the excess slurry, coat in bread crumbs . Make all like wise.

Heat oil in a deep frying pa and deep fry on medium high flame till golden and serve with ketchup.

Labels: Kebabs, Cutlets, Vegetarian, Starters, Appetizer, Sunday Funday, Mixed Veggies, Restaurant Style, Vegan

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday Recipes Of The Heart.  

Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls