Vegetable Cutlets with Mint Chutney


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.

What you will need

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)

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)


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