Bread Cutlet

Bread Cutlet Recipe

It is a delicious and hearty Indian snack which can be served as a starter, appetizer or simply evening snack. This easy bread cutlet recipe uses bread, mashed potatoes, boiled green peas and few veggies and uses shallow fry technique to make them stomach filling and healthy. Whether you serve it with tea or classic Indian green chutney, you are going love every bite of it.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 2 servings

Ingredients:

4 White Bread Slices (or brown bread)

1 large Potato, boiled, peeled and mashed

1/3 cup Green Peas (fresh or frozen), boiled

1/3 cup grated Cabbage

1/3 cup grated Carrot

2 tablespoons + 1/3 cup Dry Breadcrumbs

1 medium Onion, finely chopped

1-2 Green Chilies, seeded and finely chopped

1/2 teaspoon grated Ginger

1/4 teaspoon Garam Masala Powder

1 teaspoon Lemon Juice

1 tablespoon + 3 tablespoons Oil

Water

Salt to taste

2 grated Cheese Cubes and Tomato Ketchup, for garnishing

Instructions:

1. Heat 1-tablespoon oil in a pan over medium flame. Add finely chopped onion and sauté until light brown or for approx. 1-2 minutes. Add grated ginger and green chilies, sauté for 30 seconds.
2. Add grated carrot, grated cabbage, boiled peas and garam masala powder.
3. Sauté for 1-2 minutes. Turn off the flame and transfer prepared mixture to a bowl. Let it cool for 4-5 minutes at room temperature.
4. Dip each bread slice in water and immediately take it out. Squeeze it to remove excess water and add to the veggie mixture. Add mashed boiled potato, 2 tablespoons dry breadcrumbs, lemon juice and salt.
5. Mix well and taste for salt, add more if required.
6. Divide mixture into 8 equal portions and give them ball shape. If you are not able to form balls, then add 1-2 tablespoons dry breadcrumbs and try again. Take each ball and flatten it to form 1/2-inch thick Pattie.
7. Take 1/3 cup dry breadcrumbs in a plate. Roll each Pattie into it to coat its surface with it and transfer it to another plate. Repeat the process for each Pattie.
8. Heat non-stick shallow-frying pan on medium flame and drizzle 2-3 teaspoons oil over it. Put 2-3 cutlets on it and shallow fry them over medium flame until bottom surface turns light golden brown.
9. Flip them gently, spread 1-teaspoon oil over each of them and shallow fry another side until it turns golden brown. Flip and cook as required to make both sides golden brown. It will take approx. 2 minutes on medium flame to cook each side. Transfer shallow fried cutlet to a plate.
10. Crispy from outside and soft from inside.
11. Shallow-fry remaining ones and prepare for serving. Garnish each one with grated cheese and tomato ketchup.
12. Serve it with tomato ketchup or tea as an afternoon snack. It is an appetizing starter when served with green coriander chutney

Tips and Variations:

• To make it healthier, use whole wheat bread or multi-grain bread instead of using white bread.
• You can also deep fry cutlets in oil. Make sure that oil is smoking hot before sliding raw cutlets in it for deep-frying. If oil is not hot enough, it may break into pieces.
• You can avoid carrots and cabbage if they are not available.