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Mixed Vegetable Cutlets

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Indian Vegetables


  • 1 c Cauliflower florets
  • 1 c Potatoes, diced & peeled
  • 1 c Green peas, frozen or fresh
  • 1 c Green beans, 1/4 inch pieces
  • 1 c Finely shredded carrots
  • 1/2 c Finely shredded beets
  • 1/4 c Finely chopped celery
  • 2 Hot green chilies, quartered
  • 2/3 c Cooked chick peas
  • 3 tb Almonds
  • 3 tb Walnuts
  • 3 tb Sunflower seeds
  • 1 1/2 ts Salt
  • 1/4 ts Black pepper
  • 1/2 ts Turmeric
  • 1 ts Garam masala
  • 3/4 c Soy milk
  • 2 tb Cornstarch
  • 2 tb Whole wheat flour
  • 2/3 c White poppy seeds
  • Ghee for shallow frying


Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at