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Mixed Veg Cutlets

A still massively popular relic from the days of the Raj, these Anglo-Indian vegetable cutlets would have been served to first-class rail passengers as part of their meal.

30 minutes

35 minutes

2/5

Also works a treat with: Any leftover cooked veg in place of the peas and carrot, eg sweetcorn, beetroot, green beans, spinach etc

Book: Curry Legend Veggie Table (p195)

Goes great with: Lime Pickle (p216) and Mint Raita (p222)

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£0.50

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A still massively popular relic from the days of the Raj, these Anglo-Indian vegetable cutlets would have been served to first-class rail passengers as part of their meal.

They’re an incredibly moreish snack, especially when eaten with a dollop of ketchup mixed with a pinch of MIRCHI BLEND!

Click here to read all about our spice travels to research different recipes!

Recipe

30 minutes

35 minutes

2/5

Effort

Medium Effort

Main Ingredient

Green Veg

Main Ingredient

Potatoes

Main Ingredient

Root Veg

Dietary

Vegetarian

Veggie Friendly

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Mild

Origin

Popular Style

Indian

Country

India

  • 300g floury potatoes - peeled and cut into bite-size pieces
  • 1 small onion - very finely chopped
  • 1 medium carrot - peeled and very finely chopped
  • 75g peas (fresh or frozen)
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 1 egg (any size) - beaten
  • 150g breadcrumbs
  • Oil for frying (sunflower or vegetable oil is best)

Curry Legend Veggie Table

Curry Legend Veggie Table

Ebook Only - £5.00

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Book Only - £15.00

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Mixed Veg Cutlets - PDF Recipe Only - £0.50

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