Baked Cracker Cutlets
Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Pair this with a tangy mustard aioli for an awesome appetizer for your party!
Ingredients
Cutlet
- 24 crackers
- 1/2 cup potatoes , boiled and mashed
- 1/2 cup paneer , crumbled or grated
- 1/4 cup corn
- 1/4 cup bell peppers , mixed colors
- 1/4 cup carrots , grated
- 2 tbsp beetroot , grated
- 1/4 cup cilantro , chopped
- 1 tsp ginger , minced
- 1 tsp green chili , minced
- 1 1/2 tsp oil
- 1/4 cup cheese , grated
- 1 tsp red chili powder
- 1/2 tsp chaat masala
- 1 tsp roasted cumin powder
- 1 tsp mango powder
- salt to taste
- lemon juice to taste
- 2 tbsp corn starch
- 4 tsp water
- 2 tbsp butter , for greasing
- 2 tsp toasted sesame seeds , for garnish
- 1/8 tsp mixed herb blend , for garnish
Mustard Aioli
- 4 tbsp mayonnaise
- 2 tsp mustard sauce
- salt to taste
- black pepper
- garlic powder or 1 clove minced garlic
- 1/2 tsp honey (optional)
Instructions
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Heat oil in a pan over medium heat and sauté carrots, bell peppers, ginger, green chilies, and corn for 5 minutes.
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Add in paneer, potatoes, and beetroot. Also, mix in salt, red chili powder, mango powder, chaat masala, lemon juice, and cilantro. Make sure to mix well and sauté for another 4 minutes.
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Take the filling out into a large bowl and add some cheese. Allow it to cool and check the seasoning or adjust it based on your preferences. Meanwhile, preheat oven to 350oF.
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Mix the cornstarch and water, making a slurry. It should be at a buttermilk consistency, not too thick or thin so it just seals the cutlet together.
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Sandwich about 1 tbsp of filling between two crackers, it should be approximately 1/2 to 3/4 inch thick.
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Now, with the help of a brush or small spoon, gently drizzle the slurry around the edges of the cutlet to make sure it holds its form.
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Continue this process until the filling is over or until you have your desired amount. Arrange the cutlets on a baking sheet.
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Melt butter and brush each cutlet with it. Sprinkle some herbs and sesame seeds on the cutlets, and bake them for 10-15 minutes. Garnish with fresh basil or any herb and enjoy!
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For mustard aioli, whisk mayonnaise, mustard sauce, salt, pepper and garlic powder together. If you like, add 1/2 tsp honey for a hint of sweetness.
Recipe Video
Recipe Notes
- These can also be fried instead of baked.
- If you don't like potatoes, you can make the entire filling from paneer.
- You can also serve them with any sauce or chutney of your choice.