Third in my “All things cutlet and fritter” series is this cauliflower, peas and spinach cutlet. Potato cutlets and vegetable cutlets are quite common so I thought of making a cutlet with cauliflower, peas and spinach giving a twist to the classic aloo or potato cutlet. Spinach is not often used in cutlets so what better way than to incorporate the green leavy vegetable into the cutlets.
These cutlets are quite filling and hearty! It is vegan, can be made gluten free by substituting one ingredient and tasty at the same time. It can also be used as a patty for burgers or had on it’s own as a snack. 🙂
Ingredients: (Yields 12 cutlets)
- Potatoes- 2 medium or 1 large or about 100 grams
- Cauliflower- 15 medium sized florets ( I used about 1/2 a small cauliflower)
- Fresh green peas – 1/4 cup
- Spinach leaves- 3/4 cup (tightly packed)
- Chopped green chilli- 1 1/2 teaspoons
- Chopped ginger – 1 teaspoon
- Red chilli powder- 3/4 teaspoon
- Turmeric powder- 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Chaat masala- 1 1/4 teaspoon
- Garam masala powder- 1 teaspoon
- Bread crumbs- 1/4 cup
- Cornflour- 1 tablespoon
- All purpose flour or maida- 3 tablespoons (For a gluten free version, use cornflour or chickpea flour/besan)
- Water- 1/3 cup
- Sunflower oil- 4 tablespoons
- Salt- to taste
For cooking the vegetables–
Cut the potatoes in quarters and pressure cook it with a pinch of salt for 3-4 whistles or until soft and completely cooked. Heat a large pot with water and 1/2 teaspoon salt and allow it come to the boil. Add the spinach leaves and blanch it for 2-3 minutes and immediately put it in cold water to prevent further cooking. After a minute in the cold water, remove it, squeeze out the excess water and chop the cooked spinach roughly.
To the same water in which you cooked the spinach, add 1/4 teaspoon of turmeric, cauliflower florets, peas and cook for 18-20 minutes until properly tender but not too mushy. Drain the peas the cauliflower and run under cold water. Drain it well and chop the cauliflower florets into small pieces.
For making the cutlet dough–
Peel the skin of the cooked potato and add the peeled potatoes to a bowl. Mash it until it has no lumps and it is smooth. To it, add that chopped ginger, chopped chilli, red chilli powder, chaat masala, garam masala powder, cornflour, coriander powder and 2 teaspoons of salt. Finally add the chopped spinach, chopped cauliflower and peas and mix well until it comes together. Taste it and check for salt, spice and tanginess and adjust with salt, chilli powder and chaat masala. Once complete seasoned and mixed, use a masher to mash it 5-6 times until most of the peas and a few cauliflower pieces have mashed. This will help provide different textures to the cutlet.
For shaping and frying the cutlets–
Make a loose paste with the maida/ all purpose flour (If gluten free, use the same amount of corn flour or chickpea flour/ besan) and water.
Divide the mixture into 12 parts and roll it into balls. Flatten the balls to 1/4 inch thickness and roll the sides over a smooth surface to smoothen it out as well. Coat the cutlets in the flour-water mixture. Tip off the excess and roll over bread crumbs to coat it evenly. The cutlets will be very delicate so do it carefully. Refrigerator these cutlets for at least 20 minutes. This will help to keep the shape of the cutlets and also helps it to become a little firm.
Add 1 tablespoon of oil to a shallow, flat pan and allow it to become hot. A good way to check if the pan is hot enough is to add a tiny amount of the cutlet mixture and if it sizzles, it is hot enough. Make sure you keep the flame at low-medium.
When the oil hot enough place 4 of the cutlets making sure you leave space between them. Fry for 2-3 minutes on each side or until it is golden brown and crisp. Use a flat spatula to flip it. These cutlets are a little delicate so you can also use 2 spatulas to flip it. Once you are done frying that batch, place the cutlets over a kitchen paper or kitchen towel to drain all the excess oil. Clean the pan with a tissue between each frying to remove the fallen breadcrumbs, add another tablespoon of oil and repeat and fry the remaining cutlets and place over kitchen paper.
NOTE– I usually fry it in 4 batches hence 4 tablespoons of oil.
Serve warm with ketchup or green mint and coriander chutney or use for making burgers.