Mixed Vegetable Cutlets
Vegetable cutlets are a perfect appetizer or an evening snack. But, if you have enough of these you can make them into a meal. The best part is that these cutlets are made with nightshade free vegetables and do not contain any onion or garlic. I love making delicious snacks that are nightshade free and do not cause unnecessary GI inflammation.
These cutlets remind me of my childhood in Jamshedpur, a small town in Eastern India. Every year, my parents and i would good to the book fair. While my mom would encourage me to buy some books, my dad would be busy buying me snacks from all the street vendors lined up in the food court. The cutlets at these food stalls would be made with beets. Of course my version is healthier and not deep fried.
Makes 15 Cutlets
1 zucchini finely graded
1 carrot finely graded
1 Beet finely grated
1 Boiled Sweet Potato
1.5 Tsp of Garam Masala
1 Tsp black salt
1 pinch of Asafoetida
1 Tsp of coriander powder
1 Tsp of cumin powder
1 Tsp of dried mango powder
1 tbs of flax meal
1/2 white pepper powder
In a bowl, mash the boiled sweet potato.
To the bowl, add the remaining ingredients and mix well. I use my hands to do this but you can use a food processor.
Take approximately 2 Tbs of the dough and shape them into patties.
In a skillet, heat up some oil. You need enough oil to coat the skillet.
Cook the cutlets until they brown. Flip them over and cook the other side.
Serve them hot with green chutney.
I hope you create these delicious cutlets and thinks of some of your favorite childhood memories. if you recreate my recipes please do tag and share them on Instagram.