Healthy vegetable cutlet recipe, how to make vegetable cutlets for babies and kids?
I love all the vegetables; I am not a fussy eater at all. I may sound a typical health conscious mommy for everyone on the surface but putting in extra cheese on my sandwiches and pizzas, sneaking into the fridge to eat chocolates away from my little one’s eyes (tag me devilish), taking the largest piece of the cakes, gorging on fruit cookies, digging in dark chocolate ice-creams comes so very naturally to me. I wonder how celebrities stay away from these over indulgences.
Children crave for innovations in food. A dash of variety brings out such beaming faces that I make sure I never give up on my experiments in the kitchen.
This quick, easy, healthy vegetable cutlet recipe which doesn’t involve deep frying yet tastes delicious is one of my little Jianna’s favorites. Crisp from outside and mushy soft from inside, you can have it for your breakfast or as your evening snack. I also make it for dinner teaming it up with tomato soup and fried rice. Believe me; your loved ones will bother you asking for more and more. C’mon that shouldn’t stop you from making good food. We all love compliments, don’t we?? Aaahh……blame it on our female genes!
Now here comes my power packed recipe.
Mixed vegetable cutlet recipe – preparation method:
Mash together boiled vegetables and mix all the ingredients except bread and rusk powder.
Soak bread in water, drain out the water and add to the mixture. It helps to bind the vegetable mixture together and prevents from breaking.
Make round balls and flatten to make cutlets. Coat with rusk powder and shallow fry until its browned on both sides.
You can also try making in different shapes, it will definitely be a kid pleaser. This is one trick to attract the fussy eaters.
- Boiled potatoes - 2
- Boiled green peas - handful
- Grated beetroot - half
- Grated carrot - half
- Chopped onion – 1 finely chopped
- Chopped fenugreek leaves – handful finely chopped
- Green chilies – 2 finely chopped
- Bread (white or brown) - 3 to 4 slices
- Ginger paste / grated ginger - 1 teaspoon
- Cumin powder (optional) - 1 teaspoon
- Garam masala – a pinch
- Turmeric powder – a pinch
- Coriander powder - a pinch
- Rusk (toast) powder for coating
- Oil for cooking
- Salt - to taste
- Mash the boiled potatoes and green peas. Mix it with all the above ingredients mentioned above with a spoon or spatula
- Make a coarse mixture and see to it that it is not watery
- Soak the bread slices lightly in water and press them tight to drain out all the excess water. Add it to the mixture. Now make round balls and flatten them with your palm
- Coat it with rusk powder
- Take a flat non – stick pan and grease with oil
- When the pan is medium hot, place the flattened balls and cook until the bottoms turn golden brown
- Flip after one side is done and similarly repeat
- Serve warm with tomato ketchup, mint chutney or coriander chutney
You can also freeze the mixture for the next day and make grilled or toasted sandwiches. It will taste just great.
Cutlets have been a hit at my place. Try out this mixed vegetable cutlet recipe and let me know your reviews.
Till then, happy reading and happy cooking!