Creamy White Sauce Vegetable Cutlus

News Desk 

Islamabad: Cutlets are a beloved dish enjoyed by people of all ages, particularly during Ramazan’s Iftar.

Traditionally, they consist of a blend of minced meat, potatoes, and assorted vegetables. They’re also commonly savored as a tea-time snack.

For a refreshing take, you might want to experiment with a creamy white sauce to accompany your cutlets.

This twist on the classic recipe is bound to win hearts.

Ingredients:

For Vegetable Mixture:

• 2 tbsp oil
• 1 medium onion, chopped
• 1 tbsp minced garlic
• 2½ cups mixed boiled vegetables (potatoes, carrots, peas, etc.)
• ½ tsp ground black pepper
• 1 tsp salt, or to taste
• 1 cup boiled corn kernels
• 3 tbsp chopped capsicum (bell pepper)

For White Sauce:

• 2-3 tbsp butter
• 1 tbsp cooking oil
• 3 tbsp all-purpose flour
• 1½ cups milk
• ½ tsp oregano
• ½ tsp ground black pepper
• ½ tsp salt, or to taste
• 1 cup grated cheddar cheese

For Coating:

• 2 eggs
• 1 cup breadcrumbs
• For Frying:
• Oil for frying

Instructions:

• In a pan, heat 2 tbsp of oil. Add chopped onion and minced garlic. Sauté for a minute.
• Add the boiled and chopped mixed vegetables, ground black pepper, and salt. Mix well and cook for 2 minutes on medium flame.
• Add boiled corn kernels and chopped capsicum. Mix well and cook for another minute. Remove from heat and transfer the mixture to a bowl. Set aside.
• In another pan, heat 2-3 tbsp of butter or cooking oil. Add all-purpose flour and mix well for 30 seconds.
• Gradually pour in the milk while whisking continuously to avoid lumps.
• Add oregano, ground black pepper, and salt. Stir well until the sauce thickens.
• Add the prepared vegetable mixture to the white sauce along with grated cheddar cheese. Mix well and let it cool.
• Once the mixture has cooled down, shape it into cutlets with greasy hands.
• Beat the eggs in a bowl. Dip each cutlet into the beaten eggs, then coat them evenly with breadcrumbs.
• Heat oil in a pan for frying. Fry the coated cutlets on low flame until they turn golden brown on all sides.
• Once fried, remove the cutlets from the pan and place them on paper towels to drain excess oil.
• Serve the creamy white sauce vegetable cutlets hot with tomato ketchup or chutney.

Enjoy your delicious and creamy vegetable cutlets!