How to Make Cabbage Cutlets
Follow these simple steps to create crispy and flavorful cabbage cutlets:
Step 1: Prepare the Cabbage and Potatoes
- Shred the Cabbage: Using a grater or food processor, shred the cabbage into fine pieces.
- Grate the Potatoes: Peel and grate the potatoes. To remove excess moisture, wrap the grated potatoes in a clean kitchen towel and squeeze out the liquid.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the shredded cabbage, grated potatoes, finely chopped onion, and green chilies.
- Add the all-purpose flour, rice flour (if using), cumin seeds, coriander powder, turmeric powder, chili powder, salt, and black pepper.
- Mix everything together until well combined. You should have a mixture that holds together well when pressed. If the mixture feels too wet, add a little more flour. If it’s too dry, add a splash of water.
Step 3: Form the Cutlets
- Shape the mixture into small patties or cutlets. You can make them round or slightly oval, depending on your preference.
Step 4: Fry the Cutlets
- Heat a generous amount of oil in a skillet over medium heat.
- Fry the cutlets in batches, being careful not to overcrowd the pan. Cook each side for 2-3 minutes or until golden brown and crispy.
- Remove the cutlets from the pan and drain on paper towels to remove excess oil.
Tips for Perfect Cabbage Cutlets
- Shredding Cabbage: Make sure the cabbage is shredded finely for a better texture in the cutlets.
- Draining Potatoes: Removing excess moisture from the grated potatoes is crucial for crispy cutlets.
- Oil Temperature: Ensure the oil is hot enough before adding the cutlets to achieve a crispy texture.
- Pan Size: Fry in batches to avoid overcrowding the pan, which can lead to soggy cutlets.
Variations and Swaps
Feel free to get creative with this recipe! Here are some ideas for variations:
- Spicy Kick: Add red chili flakes or extra green chilies for more heat.
- Cheesy Delight: Mix in some shredded cheese for a gooey, cheesy cutlet.
- Herbal Twist: Experiment with different herbs like basil, thyme, or mint.
- Gluten-Free: Use chickpea flour instead of all-purpose flour for a gluten-free version.
How to Store Leftovers
If you have any leftover cutlets, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet for a few minutes on each side to retain their crispiness.
For longer storage, you can freeze the cooked cutlets. Place them in a freezer-safe bag or container and freeze for up to 2 months. Reheat from frozen in the oven or skillet.
Food and Drink Pairings
Cabbage cutlets pair well with a variety of dishes and beverages:
- Dipping Sauces: Serve with yogurt dip, green chutney, or tomato ketchup.
- Side Dishes: Enjoy with a fresh salad, steamed rice, or some warm naan bread.
- Drinks: Complement with a refreshing lemonade, iced tea, or a glass of buttermilk.