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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add grated carrot, chopped red and yellow bell peppers, ginger-garlic, mashed potatoes, finely chopped green chilies, grated cheese, breadcrumbs, and cornflour in a mixing bowl. Mix until it forms a soft, smooth dough-like mixture.
Shape the mixture into small nuggets or bite-sized pieces.
Heat oil in a deep pan on medium flame and fry the nuggets until golden and crisp. Remove onto a tissue to absorb extra oil.
Mix Greek yogurt, mayonnaise, lemon zest and juice, honey, salt, black pepper, and finely chopped dill or parsley in a bowl until smooth and creamy.
Serve the hot, crispy veggie cheese nuggets with a generous drizzle of lemon cream on top or as a dip on the side.
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For a healthier version, bake the cutlets instead of frying.
Substitute Greek yogurt with hung curd for a thicker dip.
Can I use other vegetables?
Yes, you can add vegetables like peas or corn for additional flavor.
How do I make the cutlets spicier?
Add more green chilies or a pinch of red chili powder to the mixture.
Can I prepare the mixture in advance?
Yes, you can prepare the mixture a day ahead and refrigerate it until ready to fry.
What can I use instead of cornflour?
You can use all-purpose flour as a substitute for cornflour.
Is there a non-dairy option for the dip?
Use a non-dairy yogurt and mayonnaise to make the dip vegan-friendly.
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