Baked Vegetable Cutlets

I have always loved cutlets, but used to feel guilty about eating these deep-fried delicacies. So I wanted to try if they would come out equally good and tasty when baked.

I decided to make it mild, so as to be kid-friendly, by omitting the green chillies and going light on the chilli powder. But feel free to add more heat to your desire.

I used a toaster oven to bake this. If you are using a regular oven, temperatures may vary. So keep a close eye on the patties, so as not to burn them.

Difficulty level: Easy
Preparation time: 15min
Cooking time: 18-20 min
Makes: 10 small cutlets

Ingredients:


Potato: 1 big, cooked with some salt, and mashed
Onion: half of a red medium, finely chopped
Grated carrots: 3/4 cup
Oil: 4 tsp
Garam masala: 1 tsp
Chilli powder: 1/4 tsp
Turmeric powder: 1/8 tsp
Bread crumbs: 3/4 - 1cup
Salt to taste
Egg: 1, beaten with 1 tbsp water

Heat oil in a skillet and saute the onions. Once they turn light pink, add the grated carrots and saute for about 5 min, stirring occasionally. Add the mashed potatoes and mix well. Add the spices and enough salt. Keep sauteing until the raw taste of the spices have gone. Allow to cool until it is slightly warm, about 5-10 min.

Shape into small patties and keep aside. Make an assembly line- the patties, the egg-wash (egg & water mixture), breadcrumbs and the lined baking tray. Now take one patty at a time, dip it in egg-wash, then roll it in the breadcrumbs and arrange on a baking tray. Repeat with the rest.

Toast (450 degree F) the patties for 12 min in a toaster oven. Flip the patties and toast for another 6-8 min, depending on the color of the crust desired.