Vegetable Cutlet – Crispy, Flavorful & Easy Snack
Vegetable cutlets are delicious pan-fried patties made with mashed potatoes, mixed vegetables, aromatic spices, and herbs. They’re crispy on the outside, soft inside, and perfect as a tea-time snack, appetizer, or sandwich filling. This versatile recipe is budget-friendly, customizable, and great for using leftover vegetables.
Preparation & Cooking Time
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 8–10 cutlets
Ingredients
For the cutlet mixture
3 medium potatoes (boiled and mashed)
½ cup carrots (finely chopped or grated, boiled)
½ cup green peas (boiled)
¼ cup green beans (finely chopped, boiled)
1 small onion (finely chopped)
2 green chilies (finely chopped, optional)
1 teaspoon ginger paste
½ teaspoon red chili powder
½ teaspoon black pepper
½ teaspoon garam masala
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
2 tablespoons fresh coriander leaves (chopped)
3–4 tablespoons breadcrumbs (for binding)
1 tablespoon cornflour or rice flour (optional, for extra crispiness)
1 teaspoon lemon juice
For coating
½ cup breadcrumbs
2 tablespoons all-purpose flour
3–4 tablespoons water (to make slurry)
For frying
3–4 tablespoons oil (for shallow frying)
Step-by-Step Instructions
Step 1: Prepare vegetables
Boil potatoes until soft, peel, and mash smoothly.
Boil or steam carrots, peas, and beans until tender. Drain excess water.
Step 2: Make cutlet mixture
In a large bowl, combine mashed potatoes and boiled vegetables.
Add onion, green chilies, ginger paste, spices, salt, lemon juice, and coriander leaves.
Add breadcrumbs and mix well to form a firm dough-like mixture.
If mixture feels sticky, add more breadcrumbs.
Step 3: Shape cutlets
Divide mixture into equal portions.
Shape into round or oval patties.
Step 4: Coat cutlets
Mix flour and water to form a smooth slurry.
Dip each cutlet in slurry.
Roll in breadcrumbs for a crispy coating.
Step 5: Fry
Heat oil in a pan on medium heat.
Shallow fry cutlets until golden brown on both sides.
Remove and place on paper towel to absorb excess oil.
Step 6: Serve
Serve hot with ketchup, green chutney, or yogurt dip.
Pro Tips
Use leftover mashed vegetables to save time.
Chill shaped cutlets for 15 minutes before frying to prevent breaking.
Add grated beetroot for color or paneer for richness.
For extra crispiness, double-coat with breadcrumbs.
Frequently Asked Questions
1. Can I bake vegetable cutlets instead of frying?
Yes. Brush with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
2. Can I air-fry them?
Yes. Air fry at 180°C (350°F) for 12–15 minutes until crispy.
3. Why do my cutlets break while frying?
The mixture may be too moist. Add more breadcrumbs or chill before frying.
4. Can I make them ahead of time?
Yes. Refrigerate shaped cutlets for 1 day or freeze for up to 1 month.
5. What vegetables can I use?
Corn, beetroot, capsicum, cabbage, or spinach work well.
Nutritional Information (Per Cutlet – Approx.)
Calories: 110 kcal
Protein: 2–3 g
Carbohydrates: 16 g
Fat: 4 g
Fiber: 2 g
Sodium: 150 mg