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
- 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
Step-by-step instructions
Step 1 · Boil the potatoes until soft
Boil the potatoes until soft, then mash them thoroughly in a mixing bowl.
Step 2 · Add grated carrots
Add grated carrots, chopped green beans, onions, green chilli, and coriander leaves to the mashed potatoes.
Step 3 · Mix in garam masala
Mix in garam masala, turmeric powder, salt, and black pepper. Combine well to form a uniform mixture.
Step 4 · Divide the mixture into 4 equal portions and shape each into a palm...
Divide the mixture into 4 equal portions and shape each into a palm-sized cutlet.
Step 5 · Coat each cutlet lightly with wholemeal breadcrumbs
Coat each cutlet lightly with wholemeal breadcrumbs.
Step 6 · Heat olive oil in a non-stick pan
Heat olive oil in a non-stick pan. Shallow fry the cutlets on medium heat until golden brown and crisp, about 3-4 minutes per side.
Step 7 · Drain cutlets on kitchen paper to remove excess oil
Drain cutlets on kitchen paper to remove excess oil. Serve warm with a side of mint chutney or tomato sauce.
Why this recipe 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.
A note on tradition
Vegetable cutlets are a popular item at Singapore kopitiams and hawker centres, especially in Little India and neighbourhood food courts. They reflect Singapore’s Indian fusion culinary heritage and are commonly enjoyed during lunch hours or as a snack with teh tarik. The dish is often served at community events and festive gatherings, symbolising multicultural harmony and adaptability.