Wondering what to do with the leftover bread slices in your pantry? Transform them into healthy, crunchy, and appetizing snacks for your tea time with this bread cutlet recipe. The ingredients are very simple and the recipe is so versatile that you can modify it to meet your palate needs. Shape it in cute forms to wow your younger guests. If you have those health freaks as guests, then you could use your whole grain bread slices along with a handful of sprouts in this recipe to woo them too.
There are countless recipes available across the web and this one comes with my paste. Check out how you can prepare these tasty delicacies at home without much efforts.
The Ingredients List
- Bread slices – 6, crusts removed, finely crumbled
- Potato – ¼ cup, peeled, boiled, mashed
- Carrots – 1/8 cup, peeled, boiled, mashed
- Green peas – 1 tbsp, finely mashed
- Salt – to taste
- Green chili paste – 1 tsp
- Ginger – 1 1-inch piece, peeled, finely grated
- Onions – ¼ cup, finely chopped
- Coriander leaves – 2 tbsp, finely chopped
- Corn starch – 1 tbsp
The Spice Mix
- Red chili powder – ½ tsp
- Chaat masala – ½ tsp
- Oil – enough for frying
- Mint coriander chutney
- Tomato ketchup
- Dates tamarind chutney
How To Make Bread Cutlet
- In a large mixing bowl, mix mashed potatoes, carrots, and green peas with green chili paste, ginger, red chili powder, and chat masala.
- Add the crumbled bread slices and salt to taste.
- Mix in coriander leaves and keep aside.
- Meanwhile, place a deep frying pan on medium to high flame.
- Add about 4 cups of oil and allow the oil to come to smoking point on high flame.
- Mix the onions to the cutlet mixture and bind the mixture well.
- Shape into small balls and then flatten into the shape of your choice.
- Dust the cutlet with corn starch.
- Add few cutlets at a time to the piping hot oil, without overcrowding.
- Deep fry the cutlets, on medium heat, for 6 to 7 minutes or until they turn deep brown and crispy, while turning them every now and then.
- Using a slotted spoon, remove from the cutlets from oil and transfer to a flat dish lined with paper towels for draining excess oil if any.
- Serve hot with a chutney or dip of your choice.
Variations You Can Try
- You can use only potatoes instead of mixed vegetables.
- Sweet corn can be added into the veggie mixture for a crunchier taste.
- Mix in about 2 tbsp of poppy seeds for added richness.
- Dip the cutlet in beaten egg before rolling in the flour for added binding and crunchiness.
- You can use whole wheat bread slices also for a healthier choice.
- Opt out of potatoes and include sweet potatoes along with a handful of sprouts for a healthier twist.
- Crush ¼ cup of roasted almonds and add to the cutlet mixture for richer appeal.
- You can use paneer or tofu in the place of vegetables. In such case, while preparing the cutlet mixture, add all purpose flour and corn starch to ensure binding of the mixture and prevent cutlets from breaking away while being deep fried.
- Use readily available breadcrumbs to simplify the process.
- You can toast your bread slices and run them in the mixture for smoother crumbs.
There is no traditional recipe for making a bread cutlet. Each person has his/her own variation. This one is from my kitchen. So, what is your way of making a bread cutlet?