These Veggie Cutlets are deceptively healthy with a good dose of flaxseed and oats. Besides, it’s VEGAN and Gluten-free too!!
Urgh! I am turning into my mother. I am sneaking healthy ingredients into regular indulgences and claiming it was never there! Dinner time at the Dawsons was always a bit of hide n don’t seek. My mother has a certain mastery over culinary illusion, and she always pulled tricks on all of us. Leftover ‘poriyal’ (South Indian side of tempered vegetables) was converted into cutlets. Bitter gourd would mischievously find itself mixed in next day’s sambar (South Indian lentil stew). What’s worse, she’d chop it finely before adding it in, so it’d be more work for us to pick them out, and much easier to just look past it. Every day, dinner started with the same question: What’s in this? Seriously, what’s in this ma?? And the only reply we ever got was a smile. Oh she was evil, alright!
You know you’re an adult when the things your mother did (that you hated!) were starting to make sense. Oh and it’s not a happy feeling at all! In that sense, this cutlet was a bittersweet experience for me. Don’t get me wrong, it was DELICIOUS as hell – even I couldn’t taste the flaxseed and oats in there, and I know I put it there! But it made me feel positively grown-up, to attempt making deep-fried cutlets slightly healthier!
Veggie Cutlets (or for that matter, ALL cutlets) are best made in bulk – not just because it’s a super fun way to use up bits and pieces of vegetables left behind in the fridge, but also because it freezes well and is there for you when surprise guests visit!
There’s flaxseed and powdered oats in there. Can you tell? Shh! No one else has to know! Doesn’t look like much now, does it? Wait till it’s fried up!
Shape the vegetable mix into patties (about 1/4 cup each) as best as you can. How pretty are they!
And instead of the usual egg wash and breadcrumb roll, you dip in cornstarch+water and roll it in powdered oats! That’s right! Oats! Tastes just as crunchy and just as delicious, believe me!
And fry them up! I tried baking them, but cutlets were meant to be deep-fried. There’s no way around it, if you still want that sinful crust encasing the molten soft vegetables. Smother in a healthy smear of ketchup and enjoy hot!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Note: You can make your own oat flour by simply processing oats in your blender. I used Quaker Oats quick 1-min cooking rolled oats in this recipe.
Pate says
Hi Tina,
I would like to know about the crispiness for this veggie cutlets. I want to make it for the party on Friday. I tried this recipe but it is not as crispy as it was when baked and had it immediately. I will have to make it ahead of time and would like to know tips for making it crispy even after it has been cooled down (at room temperature).
Thanking You,
Pate
Tina Dawson says
Hi Pate, you have a better chance of them staying crisp if deep-fried instead of baked and kept warm in the oven at its lowest setting until guests arrive.
Sheetal patel says
Tina I make paneer tikki with green peas corn carrots instead of deep fry I do stir fry and it tastes delicious with coconut green chutney and yogurt
Tina Dawson says
Oh I avoid oil wherever and whenever possible (case in point: my BAKED Vada, Murukku, etc), but I made an exception for just this one because it’s the one dish I cannot compromise that deep-fried texture. But I’ll be sure to update the post with the suggestion. Thanks Sheetal!
sue | theviewfromgreatisland says
What a wonderful variation of my favorite veggie burgers ~ and the deep frying makes these sound sooooo appealing!
Tina Dawson says
Thanks Sue!
Willow | Will Cook For Friends says
Hahaha, if recipes like this are what come of “turning into your mother”, then I don’t see the problem. 😉
These look incredible! I’m always trying to find new creative ways to use up whatever veggies I have in the fridge at the end of the week, and these sound super yummy. Thanks for the inspiration!
Tina Dawson says
Ha ha, so true!!!! Thanks Willow!
Sarah @ Champagne Tastes says
This is hilarious.. I have a friend who does things like that so that her husband will eat veggies hahaha.. I love my veggies though, and this sounds deeeeelish!
Tina Dawson says
Thanks Sarah! 🙂
Christine says
What a great trait to sneak healthy ingredients into food, in my opinion. I do that too! This looks so good!
Tina Dawson says
Thanks Cristine! Happy to know that I am not alone!
Lisa | Garlic & Zest says
It’s ok to turn into your mother, Tina — she raised you — right???? These veggie cutlets look like they’d also make a great appetizer with a glass of wine… you could make them smaller and bite sized for passing around with a dipping sauce. Great idea!
Tina Dawson says
Absolutely Lisa! They’re super fun for parties when made a bit smaller. And I LOVE my mother, so becoming her is my way of honoring her, I guess! 🙂