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Vegetable cutlets (air-fried)

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Potatoes240 g (~1½ medium)
  • Carrots60 g (~½ medium)
  • Green beans40 g
  • Frozen peas40 g
  • Brown onions40 g
  • Ginger4 g
  • Green chillies½
  • Garam masala½ tsp
  • Wholemeal bread1
  • Sunflower or rice-bran oil3¼ tsp
  • Salt½ tsp

You need

  • Vegetable peeler
  • Sharp knife and chopping board
  • Steamer basket or the idli steamer
  • Box grater
  • Non-stick frying pan (24–28 cm)
  • Potato masher or fork
  • Large mixing bowl
  • Mixer-grinder with small and large jars
  • Air fryer
  • Measuring cups and spoons
  • Jars and lidded containers

Method

  1. Ahead (Sunday): peel 240 g (~1½ medium) potato and cut into 3 cm chunks. Peel 60 g (~½ medium) carrot and dice small. Chop 40 g beans into small pieces.
  2. Steam the potato, carrot and beans with 40 g peas over boiling water on medium-high for 12–15 minutes, until a knife slides easily into the potato.
  3. Meanwhile, finely chop 40 g onion and ½ green chilli, and grate 4 g ginger. Leave out the chilli for the kids.
  4. Heat half of the 3¼ tsp oil in a frying pan on medium. Cook the onion, ginger and chilli for 3–4 minutes until soft and golden at the edges.
  5. In a bowl, mash the steamed vegetables well. Add the onion mix, ½ tsp garam masala and ½ tsp salt and mix. Cool for 10 minutes.
  6. Tear 1 bread into pieces and blitz in the small mixer jar to crumbs. Spread on a plate.
  7. Roll the mix into golf-ball sizes and flatten into patties about 1.5 cm thick. Press both sides into the crumbs.
  8. To freeze: lay on a tray lined with baking paper and freeze for 2 hours, then move to a lidded box. Keeps 2 months.
  9. To cook: brush with the rest of the oil. Air-fry at 190 °C for 12 minutes (15 from frozen), turning halfway, until golden and crisp.
  10. No air fryer: cook in the frying pan on medium for 3–4 minutes each side until golden. Never deep-fry.

Make it easier

  • Weekend: Shape a batch of vegetable cutlets and freeze them uncooked; air-fry straight from frozen.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: gluten (wheat, oats), soy.
  • Toddlers: take their portion out before adding chilli or pepper.