Vegetable Cutlet Recipe – Sooji, Potato & Pea Patties

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Cutlet Recipe – Sooji, Potato & Pea Patties

Hey everyone! If you’re anything like me, you love a good cutlet. Crispy on the outside, soft and flavorful on the inside… they’re just the perfect snack or side dish. I first made these vegetable cutlets years ago, trying to use up leftover veggies, and they quickly became a family favorite. They’re surprisingly easy to make, and honestly, so versatile! Let’s dive in, shall we?

Why You’ll Love This Recipe

These aren’t just any vegetable cutlets. We’re using sooji (semolina) which gives them a lovely texture and a slight nutty flavor. Plus, the mix of peas, beans, carrots, and mushrooms makes them packed with goodness. They’re perfect for a quick evening snack, a light lunch, or even as a starter for a bigger Indian meal. And did I mention how satisfyingly crunchy they are?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cutlets:

• 0.5 cup Sooji/Semolina
• 0.25 cup Onion, finely chopped
• 0.25 cup Fresh Peas
• 0.25 cup Green Beans, finely chopped
• 0.25 cup Carrot, finely chopped
• 0.25 cup Mushroom, finely chopped
• 2-3 cups Water
• 0.5 tsp Salt (or to taste)
• 1-2 tsp Mixed Herbs
• 1 cup Potatoes (boiled & mashed) – about 2 medium potatoes
• 2 Green Chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp Mint Leaves, chopped
• 2 tbsp Coriander Leaves, chopped
• 2 tbsp Cheese (grated) – I like using a mild cheddar, but paneer works beautifully too!
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

Sooji/Semolina: Types and Toasting Tips
You can use fine or coarse sooji for this recipe. I prefer fine, as it binds better. Roasting the sooji is key – it removes the raw smell and adds a lovely nutty aroma.

Regional Variations in Vegetable Choices
Feel free to swap out veggies! Cauliflower, beetroot, or even spinach would be fantastic additions.

The Role of Mixed Herbs in Indian Cooking
Mixed herbs add a lovely aromatic touch. I usually use an Italian blend, but you can experiment with others. Garam masala (about ½ tsp) can also be added for a more traditional Indian flavor.

Oil for Frying: Choosing the Right Oil
I prefer using sunflower oil or vegetable oil for frying, as they have a high smoke point.

Cheese Options: Exploring Indian Cheese Varieties
While cheddar works well, paneer (Indian cottage cheese) is a classic choice for a more authentic flavor. You can also use a little bit of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat about 2-3 tablespoons of oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent – about 3-4 minutes.
2. Now, toss in the peas, green beans, carrots, and mushrooms. Cook for another 3-4 minutes, just to take away some of the moisture. We don’t want soggy cutlets!
3. Push the veggies to one side of the pan. Add the sooji to the empty space and roast it for about 2 minutes, stirring constantly, until it smells fragrant.
4. Mix the roasted sooji with the vegetables. Pour in 2 cups of water, add the salt and mixed herbs, and stir everything together. Keep stirring until the mixture thickens into a sort of porridge-like consistency.
5. Take the pan off the heat. Add the mashed potatoes, green chillies, mint, coriander, and grated cheese. Mix everything really well until it’s all combined.
6. Spread the mixture onto a sheet of butter paper or parchment paper. This makes it easier to shape the cutlets later. Let it cool and refrigerate for at least 30 minutes to help it set.
7. Once chilled, cut the mixture into 1.5-inch squares or shape them into patties.
8. Heat oil for shallow frying in a pan. Gently place the cutlets in the hot oil and fry until they’re golden brown on both sides.
9. Drain the excess oil on paper towels and serve hot with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy cutlets.
• Make sure the oil is hot enough before adding the cutlets. A small piece of the mixture should sizzle immediately when dropped into the oil.
• For extra crispy cutlets, you can coat them in a little bit of breadcrumbs before frying.

Variations

Vegan Vegetable Cutlet Adaptation
Simply omit the cheese or substitute it with a vegan cheese alternative.

Gluten-Free Vegetable Cutlet Adaptation
This recipe is naturally gluten-free! Just double-check that your mixed herbs don’t contain any gluten-containing ingredients.

Spice Level Adjustment: Mild to Spicy
Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptations: Navratri & Fasting-Friendly Options
During Navratri, you can skip the potatoes and use sabudana (sago) instead for a fasting-friendly version.

Serving Suggestions

These cutlets are amazing on their own, but they’re even better with a side of chutney! I love serving them with mint-coriander chutney or tamarind chutney. They also pair well with a simple raita (yogurt dip).

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness. You can also freeze them for up to a month.

FAQs

What is the best way to prevent the cutlets from breaking while frying?
Make sure the mixture is well-chilled and firm before shaping the cutlets. Also, handle them gently when placing them in the hot oil.

Can I make these cutlets ahead of time and freeze them?
Absolutely! Shape the cutlets and freeze them on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.

What type of chutney pairs best with these vegetable cutlets?
Mint-coriander chutney and tamarind chutney are both fantastic choices.

Is it necessary to roast the semolina before adding it to the vegetables?
Yes, roasting the semolina is important for removing the raw smell and enhancing its flavor.

Can I use different vegetables in this recipe? What would you recommend?
Definitely! Feel free to experiment with different vegetables like cauliflower, beetroot, spinach, or even sweet potatoes.

Enjoy making these cutlets! I hope they become a favorite in your home too. Let me know in the comments how they turn out!