Vegetable chops of potatoes, carrots, beans and peas make a delicious snack!

They are lightly seasoned, pan fried, crispy on the outside and soft on the inside, and vegetarian.

I remember my household help in India sometimes making these delicious vegetable chops for our Sunday breakfast.

Sunday breakfast always has to be something special or different, so sometimes there were samosas, sometimes kulcha matar, bile bhar, sometimes vegetable chops.

I was excited every time there was a schnitzel on the menu. Crispy on the outside, soft on the inside, I would enjoy it for a long time and probably eat too much of it!

These vegetable cutlets

  • prepared with vegetables and slightly spicy.
  • is a fun way to eat vegetables!
  • is vegan and can be made gluten free.
  • They make a great appetizer or snack for the holidays.

I used potatoes, carrots, beans and peas because I usually have those in the house, but you can use other vegetables too. Peppers, broccoli, beets, they go well with this.

The chops are sprinkled with breadcrumbs, giving them a crispy texture on the outside. I like to use panko breadcrumbs because it makes them even crunchier.

You can bake them or fry them. They can also be baked or fried in the open. Personally, I like it fried.

Ingredients

Vegetables: I used potatoes, green peas, carrots and beans here. You can also use beets, peppers and cauliflower. I steamed them with the instant pot.

Herbs: These chops are lightly seasoned with black pepper, garam masala and cumin powder. Other spices can be added to taste and preference.

Breadcrumbs: I like to use panko breadcrumbs because they make the cutlets very crispy, but regular breadcrumbs work too.

Step-by-step instructions

1 – First, peel the potatoes and then cut them into ½ inch pieces. Slice the carrots and cut the beans into small pieces.

2- Place all the vegetables in the steamer basket, as well as the green peas. Steam them until they are cooked but not mushy. I used a steamer basket and steamed for 2 minutes (with 1 cup of water in the main pan) and let the pressure release by itself. They can also be steamed in a steamer.

3- Put all the steamed vegetables in a bowl and then use the mashed potatoes.

4- Add the chopped ginger, green chillies, black pepper, cumin powder, garam masala and salt.

5- Add 1/2 cup breadcrumbs (I used panko breadcrumbs).

6- Mix until everything is well blended.

7- Take a small round portion of the mixture and shape it into a round. I used a round cookie cutter to flatten them and got 9 slices of about 60 grams each. You can give them any shape you like – oval, heart-shaped, etc.

8- Put the cornstarch, flour and water in a bowl and mix until you get a smooth paste.

9- Take a cooked cutlet and dip it in the prepared cornmeal paste.

10 Take the remaining 3/4 cup of breadcrumbs to a plate and roll a cutlet in them after dipping it in the cornmeal batter. Make sure both sides are well coated with breadcrumbs.

11- Heat 3 to 4 tablespoons of oil in a saucepan over medium heat. Once the oil is hot, add the cooked chops to the pan.

Bake the chops for 12 – 4-5 minutes, then flip and bake on the other side until both sides are golden brown.

Service proposals

You can serve these chops with coriander chutney, tamarind chutney or ketchup.

You can also make a sandwich or a hamburger out of them and use them as hamburger patty.

Tips and tricks

  1. You can add more spices to taste. If you like spicy dishes, add more chopped green chilies or red chili powder.
  2. If you don’t have breadcrumbs, cake powder is another good option.
  3. If you absolutely want to avoid flour, you can use rice flour on the spot.
  4. Adding fresh cilantro and mint to the chops also adds flavor.
  5. If you like cheese, you can also add grated cheese to these chops.
  6. You can make them in any shape you like, even the cylindrical shape is very common for vegetable chops.

Frequently Asked Questions

Are these chops vegetarian?

Yeah, they’re vegetarians.

Can they be made gluten free?

Yes, use gluten free breadcrumbs and rice flour instead of flour for all purposes in the recipe.

Can they be baked in the open?

Drizzle with olive oil and roast in open air at 380 F for 15-17 minutes.

Can they be baked in the oven?

Spray the butter spray on top and bake at 350 degrees Fahrenheit for 15 minutes.

If you’ve tried this recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen, and on YouTube to watch my latest videos.

Vegetable schnitzel

Manali

This schnitzel is ideal as a snack and is made with vegetables such as potatoes, beans, carrots and peas. They are lightly spiced and go perfectly with a cup of tea.

Cooking time 20 minutes

Cooking time: 20 minutes

Total time 30 minutes

Registration for the course

Indian kitchen

Servings of 9 chops

Calories 181 kcal

  • First, peel the potatoes and then cut them into ½-inch pieces. Slice the carrots and cut the beans into small pieces. Put all the vegetables in the cooking basket and the green peas. Steam them until they are cooked but not mushy. I used a steamer basket and steamed for 2 minutes (with 1 cup of water in the main pan) and let the pressure release by itself. They can also be steamed in a steamer.
  • Put all the steamed vegetables in a bowl and mash them with the mashed potatoes, then add the chopped ginger, green chillies, black pepper, cumin powder, garam masala and salt.
  • Add 1/2 cup breadcrumbs (I used panko breadcrumbs) and stir until well blended.
  • Take a small round portion of the mixture and shape it into a circle. I used a round cookie cutter to flatten them and got 9 slices of about 60 grams each. You can give them any shape you like – oval, heart-shaped, etc.
  • Place cornstarch, flour and water in a bowl and stir until smooth.
  • Take a cooked cutlet and dip it in the prepared cornmeal batter.
  • Place the remaining 3/4 cup bread crumbs on a plate and, after dipping a cutlet into the cornstarch/flour batter, roll it in the crumbs. Make sure both sides are well coated with breadcrumbs.
  • Heat 3 to 4 tablespoons of oil in a saucepan over medium heat. Once the oil is hot, add the cooked chops to the pan. Fry the chops for 4-5 minutes, then flip and cook the other side until both sides are golden brown. Serve with cilantro or ketchup.
  1. Use gluten free breadcrumbs and replace all flour with rice flour to make it gluten free.
  2. They are best served immediately. If you have leftovers, it’s best to reheat them in the oven or fryer.
  3. Adjust the spiciness to your taste.

Calories: 181kcalCarbohydrates: 29g Protein: 4gFat: 6gSaturated fat: 1gTrans fat: 1gSodium: 270mgPotassium: 319mgFiber: 3gSugar: 3gVitamin A: 2392IUV Vitamin C:15mgCalcium:45mgIron:2mg

frequently asked questions

Is a vat of vegetables good for you?

calories for Suadish vegetables…

What are chops made of?

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Can I use rava instead of breadcrumbs?

Vegetables…

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