Mix Veg Cutlet
Updated: Sep 17, 2021
Prep Time: 16-20 minutes I Cook time : 25 minutes (approx) I Serve : 2-3

Ingredients :
To marinate:
3-4 Potatoes medium sized (boiled and mashed) 1-2 Carrot medium sized (blanched and chopped) ½ cup / 80 gms Green Peas (blanched) ½ cup / 80 gms Sweet Corns (blanched) 1 Onion, medium sized (finely chopped) 1 tsp Black Pepper Powder 50 gms Cheese / Cheese Cubes (2) (grated) 2 tbsp Cornstarch Salt to taste Oil for deep frying
For the slurry :-
2 tbsp Cornstarch
4 tbsp / 60 ml Water
Salt to taste
For Coating :-
2 tbsp All Purpose Flour (maida) 1 cup / 120 gms Breadcrumbs
Method :
In a deep bowl add all the ingredients mentioned under the Cutlet list. Mix well until well combined
To make a thin cornstarch slurry add corn flour + water and pinch of salt . Mix well and set aside
Apply a few drops of oil onto the palm. Take a portion of the mixture, shape into a cutlet. Press lightly
Dust some flour in a separate dish and place the cutlets gently
Refrigerate for 1 hour before deep frying Place the bread crumbs in a dish for coating the cutlets
Heat sufficient oil in another pan for frying on medium flame
Take out the cutlets from refrigerator and first dip it in slurry and then roll in Breadcrumbs one by one
Deep-fry till both the sides are evenly golden on medium heat. Drain and place on an absorbent paper.
Similarly, prepare the remaining cutlet.
Time to taste:)
Serve hot with sauce/chutney of your choice