Daily Vegetable Cutlet
Lunch • Singapore
How to Make Daily Vegetable Cutlet (Traditional & Healthy Version)
Daily Vegetable Cutlet is a beloved vegetarian dish in Singapore, especially popular within the Indian community and at bustling hawker centres and kopitiams. These cutlets are crisp on the outside and tender inside, packed with local vegetables and fragrant spices unique to Singapore’s fusion cuisine. You’ll often find them as part of a lunch thali or served alongside steamed rice and dhal, making it a versatile and satisfying option for vegetarians and anyone seeking a lighter meal. The origins of vegetable cutlet in Singapore trace back to South Indian influences, brought by migrants who adapted the recipe using locally available produce such as carrots, potatoes, and green beans. Over time, it has become a staple at hawker stalls across Little India and heartland kopitiams, reflecting Singapore’s multicultural food heritage. With a combination of wholesome vegetables, aromatic spices, and minimal oil, Daily Vegetable Cutlet is a healthier alternative to deep-fried snacks, perfect for those watching their calories or seeking a nutritious midday meal.
Ingredients(for 2 palm-sized cutlets per serving, typical kopitiam portion)
- 1 cup, boiled and mashed Potato (Kent variety, common in Singapore markets)
- 1/2 cup, grated Carrot (local name: wortel)
- 1/2 cup, finely chopped Green beans (local name: kacang panjang)
- 1/4 cup, finely diced Onion (local name: bawang)
- 1, finely chopped Green chilli (local name: cili hijau)
- 2 tbsp, chopped Coriander leaves (local name: daun ketumbar)
- 1 tsp Garam masala (local spice blend)
- 1/2 tsp Turmeric powder (local name: serbuk kunyit)
- 1/2 cup Wholemeal breadcrumbs (for coating, healthier than white)
- 2 tbsp Olive oil (for shallow frying)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- 1
Boil the potatoes until soft, then mash them thoroughly in a mixing bowl.
5 minutes
Use Kent potatoes for a smoother texture.
- 2
Add grated carrots, chopped green beans, onions, green chilli, and coriander leaves to the mashed potatoes.
3 minutes
Ensure vegetables are finely chopped for even cooking.
- 3
Mix in garam masala, turmeric powder, salt, and black pepper. Combine well to form a uniform mixture.
2 minutes
Adjust spices for desired heat and aroma.
- 4
Divide the mixture into 4 equal portions and shape each into a palm-sized cutlet.
3 minutes
Wet your hands slightly to prevent sticking.
Why This Dish is Healthy
This recipe is a healthy choice as it incorporates a variety of vegetables, providing essential nutrients without excessive calories. Shallow frying in olive oil keeps the fat content in check, while wholemeal breadcrumbs add fibre and aid digestion. The dish fits well into calorie-conscious plans and supports weight management, making it ideal for office lunches or a light meal at home.
Daily Vegetable Cutlet is packed with fibre, vitamins A and C from carrots and green beans, and minerals like potassium from potatoes. Using wholemeal breadcrumbs and olive oil reduces saturated fat and increases healthy fats, making it heart-friendly. The dish offers balanced macros, with moderate carbs from potatoes, plant-based protein from vegetables, and low fat due to shallow frying. It’s cholesterol-free and suitable for vegetarian diets.
Pro Tips
- 💡Tip 1: Use fresh, local vegetables for peak flavour and nutrition.
- 💡Tip 2: Shallow fry in batches to maintain crispiness.
- 💡Tip 3: For extra fibre, add a tablespoon of oat flour to the mix.
Storage & Serving
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness and flavour.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
