Triple Bean Vegetarian Cutlet or Patty Recipe

Name: Triple Bean Vegetarian Cutlet or Patty Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Indian
Ingredients: 1 cup Mixed Bean (1 cup Mixed Beans (kabuli channa/white chickpeas, rajma/kidney beans, chawli/black-eyed peas), soaked overnight and boiled); ½ cup Mixed Vegetables (1/2 cup Mixed vegetables (carrots, beans, sweet corn), finely chopped and steamed); 1 piece White Potatoes (1 Potato (Aloo) boiled); ¼ cup Wheat Breadcrumbs (1/4 cup Whole Wheat Bread crumbs); 1 piece Yellow Onion (1 Onion finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 2 cloves Garlic (2 cloves Garlic grated); 1 piece Ginger (1 inch Ginger grated); 1 tsp Garam Masala (1 teaspoon Garam masala powder); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 2 tbsp Cilantro (2 tablespoons Coriander (Dhania) Leaves chopped); 2 tbsp Mint (2 tablespoons Mint Leaves (Pudina) chopped); 0 pieces Table Salt (Salt and Pepper to taste); 4 tbsp Vegetable Oil (4-5 tablespoons Oil for shallow frying (vegetable oil used) — up to 5)

Triple Bean Vegetarian Cutlet or Patty Recipe - Continental Party Appetizer & Starter Recipes (Indian)

80 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Mixed Bean1 cup · 1 cup Mixed Beans (kabuli channa/white chickpeas, rajma/kidney beans, chawli/black-eyed peas), soaked overnight and boiled
Mixed Vegetables½ cup · 1/2 cup Mixed vegetables (carrots, beans, sweet corn), finely chopped and steamed
White Potatoes1 piece · 1 Potato (Aloo) boiled
Wheat Breadcrumbs¼ cup · 1/4 cup Whole Wheat Bread crumbs
Yellow Onion1 piece · 1 Onion finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Garlic2 cloves · 2 cloves Garlic grated
Ginger1 piece · 1 inch Ginger grated
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Cilantro2 tbsp · 2 tablespoons Coriander (Dhania) Leaves chopped
Mint2 tbsp · 2 tablespoons Mint Leaves (Pudina) chopped
Table Salt0 pieces · Salt and Pepper to taste
Vegetable Oil4 tbsp · 4-5 tablespoons Oil for shallow frying (vegetable oil used) — up to 5

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Steps

1To begin making the Triple Bean Cutlet, we have to first prep all the components.
2Steam the finely chopped carrots and beans, along with the fresh corn. You can either do this in a pressure cooker or a steamer. Put the steamed vegetables in a bowl and set aside to cool.
3Boil the potato, peel it and set it aside to cool.
4Pressure cook the soaked beans until completely soft. When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely. This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets.
5In a big mixing bowl, add the vegetables, potato and beans. Use a potato masher to mix it all up together into a thick mixture.
6Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers.
7Next, season with garam masala, red chilli powder, salt and pepper. Sprinkle the bread crumbs all over and combine once again. The mixture should hold together like a dough now. Check the salt and spices and adjust to suit your taste.
8Gently shape the cutlets to the desired size. Line them up on a tray or plate. Set the cutlets in the fridge to cool for at least an hour. This helps them to hold shape better.
9When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet. Pan-fry the cutlets in batches till they are crisp on either side.
10Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger.