Today’s lunch box theme is a little fancy. Sid enjoys deep fried foods as much as I do, Who doesn’t? Cutlets, vadais, urundais, pakodas… he just gobbles in no time. He was giving me suggestions nowadays as to what to pack for his school lunches. The other day I made some vegetable cutlets to enjoy with our evening tea and Sid decided try those for school lunch. Of course cutlets are usually better when served hot but not bad they were quite fine even at room temperature. I tried a few after 5 hours of making and they we still good… not that crispy but were palatable. So decided to make a few for his school lunch. Instead of making one big cutlet, I made mini version so its easy for him to pick and also they hold their shape well.
Kids / Adults / Lunch / Vegetarian / No Microwave / No Re-heating / School Lunches / Vegetable Cutlet Recipe / VeggieCutlet / Vegetable Mini Cutlets / Lunch Box Idea 7
Here is what I packed for his school lunch…
1. Mini Vegetable Cutlet– packed in a regular stainless steel tiffin box (Click on the highlighted link to get the recipe) I made half of this recipe, which yields about 7-8 mini cutlets. You can make these ahead of time and refrigerate, I usually make the previous night and then deep fry them in the morning… let them cool a bit (let the steam settle) and then pack in the box. Do not pack while they are very hot, once you close the steam may spoil the entire content and become soggy.
2. Baby carrots – Wash and trim the edges and cut them into thick sticks
3. Grapes- wash and dry them with paper towel.
4. Hersheys White chocolate milk – a little treat!
5. Tomato Ketchup- few squeezes for dipping.
Instead of rolling the cutlets in regular bread crumbs I used Panko bread crumbs which gave a nice thicking coating to the mashed veggies.
Choose any veggie of choice to go in the cutlet along with potato which is the main binding agent for this recipe. I have added some broccoli and spinach.
You can make these cutlets ahead of time and refrigerate and then deep fry when needed. They will be good for 2- 3 days with refrigeration.
You may also pan fry if don”t want to deep fry. Make sure its fried evenly when pan frying.