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    Home » Recipes » Snacks

    Cheese Veg Fingers

    Published: Oct 14, 2016 || Last updated: Dec 29, 2020 by Farrukh Aziz

    5803 shares
    Jump to Recipe

    Cheese Veg Fingers, uummm! Doesn’t it sound yummy?? Undeniably, it does!! So our next recipe is lovely crisp Cheesy Vegetable Fingers. Butter tossed vegetable coalesced with cheese & potato base and then coated with crisp cornflakes is just irresistible. They form fantastic finger food for kids for their party appetizer, outdoor picnics, and even lunch boxes. These yummy Cheesy veg fingers can be made and easily stored in a freezer for 3 months. Spiciness can be adjusted as per your taste depending upon whether it’s made for kids or for yourself.

    Cheese Fingers
    Veg Cheese Fingers

    Winters are nearing and that’s when you seriously crave for some hot soups or hot crisp munchies to go along with your hot ginger or masala tea or coffee, Cheesy veg fingers does marvels like yummy crisp Veg Cutlets, Makai Paneer Pakodas or Chinese style chicken bread rolls does.

    This is the time when you can make and freeze it in mass, just fry them as & when required. Now, that makes your work so easy. “I know, I know, making in bulk will be a little time consuming, but the end product will be dazing, isn’t it?” 🙂

    So, let’s go through on the details for making and storing scrummy Cheese Veg Fingers.

    Ingredients:-

    600 grams, potatoes, boiled and grated/mashed

    100 grams, cheddar cheese, grated

    100 grams, Mozzarella cheese, grated

    ½ cup, bread crumbs

    2 tablespoons, corn flour

    Chili flakes as required

    Finely chopped green chilies as required (Optional)

    1 teaspoon, dried oregano

    1 teaspoon, dried basil

    ¾ cup, corn, blanched & pulsed to a coarse paste (Please make sure they are drained well after blanching)

    ½ cup, green peas

    ¾ cup, cabbage, finely chopped

    ½ cup, carrot, finely chopped or grated

    ¼ cup, capsicum, finely chopped

    ½ tablespoon, garlic, finely chopped

    2 tablespoons, butter

    Salt and pepper to taste

    Oil for deep frying

    For Coating:

    All-purpose flour slurry (creamy consistency) seasoned with little salt and pepper as required

    Corn flakes, coarsely crushed as required

    Vegetable and Cheese Fingers
    Veg Cheese Fingers

    Method:-

    In a pan, melt butter. Add garlic and fry on low flame until the butter is aromatic and garlic is cooked.

    Add green peas, cabbage and carrots. Saute on high heat for 2 to 3 minutes. Make sure no water is left behind that’s released from cabbage. Mixture should be dry.

    Add capsicum and saute for another minute. Take it off the heat and cool.

    In a large bowl, add sautéed vegetables, corn paste and all the remaining ingredients. Mix very well.

    Take a small amount of the mixture in your palm and roll it to a shape of a finger depending upon the size you prefer.

    Repeat the same for all of the mixture.

    Coat each veggie finger well with flour slurry and then coat it with crushed corn flakes. Once again, coat it with flour slurry and second coat of crushed corn flakes.

    Place all the coated fingers or a tray or a plate ensuring they don’t stick to each other. Freeze it for 45 minutes.

    Now heat enough oil in a kadhai or deep bottom pan. Once the oil is hot gently slide the veggie fingers and fry them well on a medium high heat until golden and crisp. Take them out and drain them on absorbent paper or kitchen towel.

    Cheesy veg fingers are ready to be served.

    📖 Recipe

    Cheese Fingers served with sauce in square plate
    4 from 6 votes
    Print

    Cheese Veg Fingers Recipe

    Cheese Veg Fingers are butter tossed vegetable fingers coalesced with cheese & potato base and then coated with crisp cornflakes is just irresistible. They form fantastic finger food for kids for their party appetizer, outdoor picnics, and even lunch boxes.
    Course Appetizer
    Cuisine World
    Diet Egg-Free, Vegetarian
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Refrigeration Time 45 minutes minutes
    Total Time 1 hour hour 25 minutes minutes
    Servings 10 servings
    Calories 141kcal
    Author Farrukh Aziz

    Ingredients
     

    • 600 grams Potatoes (boiled and grated/mashed)
    • 100 grams Cheddar Cheese ( grated)
    • 100 grams Mozzarella Cheese ( grated)
    • ½ cup Breadcrumbs
    • 2 tablespoons Corn Flour
    • Chili flakes as required
    • Finely chopped green chilies as required (Optional)
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Dried Basil
    • ¾ cup Corn (blanched & pulsed to a coarse paste (Please make sure they are drained well after blanching))
    • ½ cup Green Peas
    • ¾ cup Cabbage (finely chopped)
    • ½ cup Carrot (finely chopped or grated)
    • ¼ cup Capsicum (finely chopped)
    • ½ tablespoon Garlic (finely chopped)
    • 2 tablespoons Butter
    • Salt and pepper to taste
    • Oil for deep frying

    For Coating:

    • All-purpose flour slurry (creamy consistency seasoned with little salt and pepper as required)
    • Corn flakes (coarsely crushed as required)
    Prevent your screen from going dark

    Instructions

    • In a pan, melt butter. Add garlic and fry on low flame until the butter is aromatic and garlic is cooked.
    • Add green peas, cabbage and carrots. Saute on high heat for 2 to 3 minutes. Make sure no water is left behind that’s released from cabbage. Mixture should be dry.
    • Add capsicum and saute for another minute. Take it off the heat and cool.
    • In a large bowl, add sautéed vegetables, corn paste and all the remaining ingredients. Mix very well.
    • Take a small amount of the mixture in your palm and roll it to a shape of a finger depending upon the size you prefer.
    • Repeat the same for all of the mixture.
    • Coat each veggie finger well with flour slurry and then coat it with crushed corn flakes. Once again, coat it with flour slurry and second coat of crushed corn flakes.
    • Place all the coated fingers or a tray or a plate ensuring they don’t stick to each other. Freeze it for 45 minutes.
    • Now heat enough oil in a kadhai or deep bottom pan. Once the oil is hot gently slide the veggie fingers and fry them well on a medium high heat until golden and crisp. Take them out and drain them on absorbent paper or kitchen towel.
    • Cheesy veg fingers are ready to be served.

    Nutrition

    Calories: 141kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 191mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1515IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4 from 6 votes (5 ratings without comment)

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    1. charanjit says

      August 11, 2020 at 7:02 am

      5 stars
      Hello Maam how long can we store these cutlets in fridge ?

      Reply
      • Farrukh Aziz says

        August 13, 2020 at 12:37 am

        Hi Charanjit, you an store these cutlets in fridge upto 3 days and in freezer upto 3 months.

        Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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