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Vegetable Cutlets


  • 8 medium-sized potatoes
  • 200 g carrots
  • 200 g French beans
  • 2 onions, finely chopped
  • ½ cup finely chopped mint
  • ½ cup finely chopped fresh coriander leaves
  • Ginger-chilli paste, to taste
  • Unrefined salt to taste
  • Juice of 1 lime (or to taste)
  • 1½ cup powdered roasted peanuts


Steam potatoes (unpeeled), carrots and French beans. Finely dice the carrots and French beans. Mash the potatoes.

Add finely chopped onions, mint and coriander. Add ginger-chilli paste, lemon juice and salt to taste.

Mix the ingredients and shape into 2″ diameter cutlets. Cover lightly with peanut powder and toast on a heavy iron griddle (tawa) on both sides, on low heat, until browned and done.

Serve with coriander and mint chutney date chutney.


Add steamed beetroot and well drained tofu to the mixture. Other vegetables like peas also work well for this recipe.

Serves 6 – 8


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