Vegetable Cutlets

Serve these flavorful cutlets for brunch or breakfast. A healthy mix of Vata-balancing vegetables and spices, they can be served with soft bread rolls.


  • 4 large potatoes, boiled, peeled and mashed
  • ½ cup finely-shredded carrots
  • ½ cup finely-shredded beets
  • 1 cup green peas
  • ½ cup finely-chopped green beans
  • ½ cup cooked whole red lentils
  • ½ cup bread crumbs
  • 1 teaspoon minced ginger
  • 1 tablespoon finely-chopped cilantro
  • 3 teaspoons Organic Vata Churna
  • Ghee for shallow frying
  • Mango chutney or ginger preserve as accompaniment


  1. Steam the carrots, beets, beans and peas for 8-10 minutes (the color of the beets will run, but it won't show in the final product).
  2. Drain of all moisture. In a large mixing bowl, add all the cutlet ingredients except the bread crumbs.
  3. Using your hand, knead the mixture to remove any lumps and to crush the vegetables.
  4. Shape into patties, coat lightly with the bread crumbs and shallow-fry on medium heat in ghee on both sides until a rich golden brown.
  5. Serve with a generous dollop of mango chutney or ginger preserve and bread rolls.

Ayurvedic Recipes for the Holidays