Baked Mixed Vegetable Cutlets (Sabji Tikki)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Baked Mixed Vegetable Cutlets (Sabji Tikki)

Lord Krishna's Cuisine by Yamuna Devi was my earliest introduction to Indian cooking. I received it as a gift shortly after becoming a vegetarian and credit it with improving my eating habits and educating me about the treasures of the Indian cooking tradition. For the first few years, I mostly stuck to the rice and dal chapters, but all that has changed since I have become more adventurous in the kitchen. Honestly, it's like a book you never want to end. Thankfully, it contains over 500 authentic recipes somewhat adapted for modern day cooks. The possibilities are endless indeed.

A few months ago, I was flipping through the "Light Meals and Savories" chapter and immediately inserted a post-it-note next to her recipe for "Mixed Vegetable Cutlets". I finally had an opportunity to try these recently. These spiced cutlets made with a tantalizing array of vegetables in addition to chickpeas and paneer cheese are moist, hearty and nourishing as well as just plain delicious. Ms. Devi instructs the cook to shallow fry the cutlets, but I was a bit nervous that the mixture would fall apart. I was also tired of being in the kitchen on that particular afternoon. The result was an improvised version including bread crumbs that I baked instead. Overall, a great success.

Serve with a sauce or chutney, such as toasted fresh coconut and tomato chutney, for a very satisfying meal.

Baked Mixed Vegetable Cutlets (Sabji Tikki)Baked Mixed Vegetable Cutlets (Sabji Tikki)
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on May 20, 2008

Moist, hearty and nourishing baked vegetarian patties made with chickpeas, paneer cheese and a variety of vegetables seasoned with spices

Print this recipePrint this recipe

Vegetables:
  • 1 cup cauliflower florets
  • 1 cup diced peeled potato
  • 1 cup fresh or frozen peas
  • 1 cup chopped green beans
  • 1 cup diced carrot
  • 1 small beet, diced
  • 1 celery stalk, chopped
Other ingredients:
  • 3 fresh green chilies, seeded and chopped
  • 1 cup cooked chickpeas
  • 7 oz (200 g) paneer cheese, chopped or crumbled
  • 3 tablespoons chopped raw cashews
  • 3 tablespoons chopped raw almonds
  • 3 tablespoons sunflower seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon garam masala
  • 1 to 2 teaspoons sea salt, to taste
  • freshly ground black pepper
  • 6 tablespoons chopped fresh parsley or cilantro
  • 1/2 to 1 cup bread crumbs, as needed
Instructions:
  • Steam the vegetables until just tender. (If using frozen peas, simply defrost without steaming).

  • Meanwhile, line a baking sheet with parchment paper and preheat an oven to 375°.

  • In a food processor, mince the chilies. Add the chickpeas, paneer cheese, nuts, sunflower seeds, defrosted peas if using, spices, salt and pepper. Process until combined. Transfer this mixture to a large mixing bowl.

  • Now add the steamed vegetables to the food processor and pulse until the vegetables are mashed. Transfer to the bowl containing the chickpea and paneer mixture and stir until combined. Stir in 1/2 cup of bread crumbs.

  • Rub your hands with a little oil and shape the mixture into small 2- to 3-inch patties or cutlets, adding more bread crumbs if the mixture is too moist.

  • Place each patty or cutlet on the prepared baking sheet. Bake for 15 to 20 minutes until lightly browned. Remove from the oven, carefully flip each cutlet over, and bake for another 15 to 20 minutes. To give the cutlets a richer color you can brown under the broiler for another 1 or 2 minutes after baking.

  • Serve hot or warm with a sauce or chutney. Refrigerate leftovers and reheat in aluminum foil for 10 minutes at 300°.

Makes 12 to 14 2-inch cutlets

Baked Mixed Vegetable Cutlets (Sabji Tikki)

12 comments:

karuna said...

wowow, baked cutlets. must try them. i usually shallow fry them on the griddle.these look good.

Sara said...

Those sound really really great. I can't wait to try these!

Bellini Valli said...

I like the idea of baking these Lisa with all their flavours.

zlamushka said...

Lisa, baked patties are the world´s best, that s for sure... lovely cooking mama, come over to my blog for a second, I have left you a little something :-9

abby said...

what a fabulous mix of vegetables and flavours!

thanks for sharing with vegetables,beautiful vegetables

Susan G said...

I am looking for a tomato chutney recipe! About 30 years ago an elderly Indian man made a meal for us with one, gave us a recipe which I can't find. It included black salt which I still have...looking forward to this recipe. Cutlets look appetizing.

Ricki said...

Love the fact that they're baked, not fried. And what a combination of veggies and amazing spices!

Suganya said...

I have this book too. Quite comprehensive.

Christine said...

These look Delicious! I am so glad to have stumbled onto your site. I cannot wait to make these cutlets.

Graziana said...

I will try them this weekend!
Thank you!

Graziana

BirdKat said...

The recipe calls to chop the panir into cubes. Should it not be crumbled instead?

Lisa said...

Doesn't matter either way really as the paneer gets tossed into the food processor.