Vegetable Cutlet Recipe

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Vegetable Cutlets are crispy, golden, and packed with a flavorful mix of mashed vegetables, herbs, and spices. These lightly spiced patties are coated in breadcrumbs and pan-fried to perfection, making them a delicious snack, appetizer, or side dish. Crunchy on the outside and soft on the inside, they pair perfectly with chutneys, ketchup, or a hot cup of tea.

I first made Vegetable Cutlets when I wanted a crispy yet wholesome snack, and they quickly became a favorite. The combination of potatoes, carrots, peas, and spices created a perfect balance of textures and flavors. What I love most about this recipe is how easy it is to customize—you can add different veggies, adjust the spice level, or even bake them for a healthier twist.

What’s great about Vegetable Cutlets is their versatility. You can enjoy them as a tea-time snack, stuff them into burgers or wraps, or even serve them as party appetizers. Whether shallow-fried, baked, or air-fried, these cutlets are guaranteed to be crispy, flavorful, and totally addictive!

Perfect for:

  • Evening snacks
  • Tea-time treats
  • Party appetizers
  • Lunchbox ideas
  • Vegetarian meal lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Vegetable Cutlet will become your new favorite snack:

  • Crispy & Golden: The perfect crunchy texture makes every bite irresistible.
  • Flavor-Packed: Loaded with spices and seasonings for a bold and delicious taste.
  • Healthy & Nutritious: Filled with fiber-rich vegetables, making it a guilt-free snack.
  • Easy to Customize: Use your favorite vegetables or add cheese for an extra twist.
  • Great for All Ages: Kids and adults alike will love this tasty treat.
  • Make-Ahead Friendly: Prepare in advance and fry when ready to serve.
  • Baked or Fried Options: Choose between deep-frying, shallow-frying, or baking.
  • Perfect for Dipping: Pairs well with chutneys, ketchup, or yogurt-based dips.
  • No Fancy Ingredients: Made with simple pantry staples and fresh veggies.
  • Vegan & Gluten-Free Adaptable: Swap breadcrumbs for gluten-free options or use flax eggs for a vegan version.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Servings: 12 cutlets
  • Calories per serving: Approximately 120-150 calories
  • Key Nutrients: Protein: 4g, Carbs: 18g, Fat: 5g

Ingredients

For the Vegetable Cutlet Mixture:

  • 2 large potatoes, boiled and mashed
  • 1 medium carrot, grated
  • ½ cup green peas, boiled and mashed
  • ½ cup finely chopped beans
  • 1 small onion, finely chopped
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, finely chopped
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • Salt to taste
  • 2 tablespoons cornflour or all-purpose flour
  • ½ cup breadcrumbs

Coating:

  • ¼ cup all-purpose flour mixed with ¼ cup water (for slurry)
  • ½ cup breadcrumbs for coating

For Frying:

  • ½ cup oil for shallow frying

Optional Garnish:

  • Fresh coriander leaves
  • Lemon wedges

Ingredient Highlights

  • Mashed Potatoes: Act as a binder and give the cutlets a soft interior.
  • Breadcrumbs: Create a crispy outer layer for a satisfying crunch.
  • Green Peas & Carrots: Add natural sweetness and nutrition.
  • Garam Masala & Cumin: Infuse the cutlets with warm, aromatic flavors.

Step-by-Step Instructions

Prepare the Vegetable Cutlet Mixture:

  1. Mash Vegetables: In a large bowl, combine mashed potatoes, carrots, green peas, and beans.
  2. Sauté Onions & Spices: Heat a pan with a teaspoon of oil. Sauté onions, ginger-garlic paste, and green chili until fragrant.
  3. Mix Everything Together: Add the sautéed onions to the vegetable mixture. Stir in garam masala, red chili powder, turmeric, cumin, salt, and coriander leaves.
  4. Bind the Mixture: Mix in cornflour and breadcrumbs to hold the mixture together. Adjust seasoning if needed.
  5. Shape the Cutlets: Divide the mixture into equal portions and shape them into round or oval patties.

Coat and Fry the Cutlets:

  1. Prepare Slurry: In a small bowl, mix flour with water to form a smooth paste.
  2. Breadcrumb Coating: Dip each cutlet into the slurry, then coat with breadcrumbs.
  3. Shallow Fry: Heat oil in a pan over medium heat. Fry cutlets until golden brown on both sides. Drain on paper towels.

Baking Option:

  1. Preheat Oven: Set to 375°F (190°C). Place cutlets on a greased baking sheet.
  2. Bake: Lightly brush with oil and bake for 20 minutes, flipping halfway.

Serve:

  1. Garnish & Enjoy: Serve hot with chutney, ketchup, or a yogurt dip.

How to Serve

Here are 10 serving ideas for Vegetable Cutlet:

  • With Green Chutney: Pair with mint-coriander chutney for a refreshing taste.
  • As a Burger Patty: Use in a sandwich or burger for a delicious vegetarian alternative.
  • With Tamarind Sauce: Drizzle tangy tamarind chutney for extra flavor.
  • Alongside Chai: Perfect tea-time snack with masala chai.
  • As a Party Starter: Serve bite-sized cutlets with toothpicks for easy snacking.
  • With Yogurt Dip: Pair with a garlic or cucumber yogurt dip for a cooling contrast.
  • In a Wrap: Roll into a tortilla with veggies and sauce for a quick meal.
  • With Salad: Serve with a fresh salad for a light, nutritious meal.
  • Topped with Cheese: Melt cheese over the cutlets for a fusion twist.
  • As a Side Dish: Serve alongside dal and rice for a complete meal.

Additional Tips

  • Perfect Binding – If your cutlets break apart while shaping, add more mashed potatoes or a little cornstarch to bind the mixture better.
  • Crispier Texture – For an extra crispy exterior, double-coat the cutlets by dipping them in the flour slurry and breadcrumbs twice before frying.
  • Even Cooking – Ensure all veggies are finely chopped or mashed to cook evenly and blend well into the cutlet mixture.
  • Oil Temperature Matters – Fry cutlets in medium-hot oil. Too hot, and they burn outside while staying raw inside; too cool, and they absorb excess oil.
  • Healthy Alternative – Instead of deep-frying, bake the cutlets at 375°F (190°C) for 20-25 minutes, flipping halfway for even crispness.
  • Flavor Boost – Enhance the taste by adding a pinch of chaat masala, garam masala, or grated cheese to the mixture.
  • Gluten-Free Option – Replace breadcrumbs with crushed cornflakes or powdered oats for a gluten-free coating.
  • Stuffing Surprise – Add a cube of cheese or a spoonful of spiced paneer in the center for a delicious surprise filling.
  • Make-Ahead Friendly – Shape and coat the cutlets, then freeze them on a tray. Once firm, transfer to a ziplock bag and fry when needed.
  • Serving Ideas – Serve with green chutney, ketchup, or a tangy yogurt dip for an extra burst of flavor.

Recipe Variations

  • Cheesy Delight – Add grated mozzarella or cheddar cheese to the mixture for a gooey, cheesy center.
  • Spicy Masala – Enhance the flavor with extra garam masala, red chili flakes, and a pinch of chaat masala.
  • Oats & Quinoa Crunch – Replace breadcrumbs with crushed oats or cooked quinoa for a healthier, crunchier texture.
  • Beetroot Boost – Mix in grated beetroot for a vibrant color and an earthy, slightly sweet taste.
  • Corn & Spinach Fusion – Blend in blanched spinach and sweet corn kernels for a nutritious twist.
  • South Indian Style – Add curry leaves, mustard seeds, and coconut shreds for a flavorful twist inspired by South Indian cuisine.
  • Stuffed Surprise – Fill the center with spiced paneer, mashed peas, or even nuts for an unexpected bite.
  • Sweet Potato Swap – Replace regular potatoes with sweet potatoes for a naturally sweet and fiber-rich variation.
  • Air-Fried or Baked Version – Skip deep-frying and opt for baking or air-frying for a lighter, healthier option.
  • Lentil Power – Mix in cooked and mashed lentils (like moong or masoor dal) for added protein and texture.

Special Equipment

  • Food Processor – For finely chopping or grating vegetables.
  • Potato Masher – To mash boiled potatoes smoothly.
  • Mixing Bowls – For combining all ingredients.
  • Deep Fryer – If deep frying the cutlets for a crispy texture.
  • Non-Stick Pan – For shallow frying with minimal oil.
  • Slotted Spoon – To safely remove cutlets from hot oil.
  • Cookie Cutter/Ring Mold – For shaping uniform cutlets.
  • Breading Station (Trays or Plates) – To coat cutlets with flour, egg wash, and breadcrumbs.
  • Silicone Brush – For applying oil if air-frying or baking.
  • Oven or Air Fryer – For a healthier alternative to deep frying.

FAQ Section

  1. Can I make cutlets in advance?
    Yes, shape and refrigerate them for up to 24 hours before frying.
  2. Can I freeze cutlets?
    Yes, freeze them before frying. Thaw slightly before cooking.
  3. How do I prevent cutlets from breaking?
    Ensure the mixture is well-binded with breadcrumbs and flour.
  4. Can I air-fry cutlets?
    Yes, air-fry at 375°F (190°C) for 15-18 minutes.
  5. Which oil is best for frying?
    Use a neutral oil like sunflower or canola oil.

Conclusion

Vegetable Cutlets are crispy, golden, and packed with a delicious mix of mashed potatoes, colorful vegetables, and aromatic spices. These flavorful patties are coated in breadcrumbs and shallow-fried until perfectly crunchy on the outside while remaining soft and flavorful on the inside. They’re the ultimate snack or appetizer, perfect for serving with chutney, ketchup, or a creamy dip.

You can customize your vegetable cutlets by adding grated carrots, peas, beans, or even beets for extra color and nutrients. For a healthier twist, you can also bake or air-fry them instead of frying. Serve them as a tea-time snack, in a burger, or as a side dish with a fresh salad.

I can’t wait to see how your Vegetable Cutlets turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your crispy, flavorful creations! And don’t forget to leave a comment letting me know how you made this dish your own!