Crispy Vegetable Cutlets in Stahl Versatil Pressure Cooker & Hybrid Tasla


These vegetable cutlets have been Sneha Singhi Upadhaya’s favourite with her family. You can use them for burgers or eat them as is because they're that delicious!

Sneha made these delicious cutlets using Stahl Favourites: The Versatil Pressure Cooker and the Hybrid Tasla.




  • 4-5 medium-sized Potatoes
  • 2 cups Water
  • 1 tbsp Butter
  • 1 tsp Ginger; finely chopped
  • 1 tsp Garlic; finely chopped
  • 1 Onion; finely chopped
  • ¼ cup Carrot; finely chopped
  • ¼ cup Beans; finely chopped
  • ¼ cup Capsicum; finely chopped
  • ¼ cup Cabbage; finely chopped
  • Salt to taste
  • ½ tsp Black Pepper
  • 1 tsp Chilli Flakes
  • 1 tsp Oregano
  • ¼ cup Cheese; grated (optional)
  • 2 tbsp Maida
  • 2 tbsp Cornflour
  • 2-3 tbsp Water
  • ½ cup Breadcrumbs
  • Oil, to fry



                  1. Place the potatoes & water in the Stahl Versatil Pressure Cooker & cook for 2 whistles or till the potatoes are completely cooked. Let the steam release & take out the potatoes & peel them. Grate the potatoes & then mash them well to get rid of any lumps.
                  2. Add the butter, ginger, garlic & onion to your cooker & cook till the onions brown a little. Add in the carrot, beans, capsicum & cabbage & cook for 2-4 minutes till the vegetables are well cooked. Add in the salt, oregano & chilli flakes. Add the mashed potatoes & mix this well. Take it off the heat & add the cheese. Shape the mixture into your desired shape. We've shaped them as patties.
                  3. Now, heat some oil in your Stahl Hybrid Frypan.
                  4. Dip the patties in the dry maida, then in the cornflour slurry & coat it well with the breadcrumbs (we've used panko). Deep fry the patties till they're golden brown & crispy. Drain it on tissue paper to remove excess oil.
                  5. Serve the patties hot with ketchup/mayonnaise/your favourite dip.



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