Vegetable Cutlet

Name: Vegetable Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: indian
Ingredients: 350 g potato (peeled and cubed); 100 g carrot (finely chopped); 80 g green beans (finely chopped); 80 g green peas; 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt (for the cutlet mixture); 3 tbsp all-purpose flour; 5 tbsp water (for slurry); 1 cup breadcrumbs; 3 tbsp oil

RATING

4.6/5(137)

TASTE SCORE

9/10

Crisp, golden patties packed with potato, carrot, beans, peas, and gentle spices. This classic Indian snack has a soft, savory center and a crunchy crumb coating that tastes great with chutney or ketchup.

PREP

25m

COOK

20m

SERVES

1 PIECE

166 cal

SERVINGS

METHOD · 9 STEPS

boil · ~15 min
Boil the vegetables.
1.Boil the potato until tender and easy to mash.
2.Boil the carrot, green beans, and green peas until just soft.
3.Drain the vegetables well and let them cool for a few minutes.
TIPDry vegetables make the cutlets hold their shape better.
prep · ~5 min
Mash and measure the filling ingredients.
1.Mash the boiled potato in a large bowl.
2.Lightly mash the boiled carrot, green beans, and green peas and add them to the bowl.
3.Keep the onion, green chili, ginger, coriander leaves, and lemon juice ready.
saute · ~5 min
Cook the aromatics and spices.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add onion, green chili, and ginger and cook until the onion softens.
4.Add turmeric powder, red chili powder, and garam masala and cook for 20 seconds.
TIPKeep the heat medium so the spices toast without burning.
mix · ~3 min
Make the cutlet mixture.
Add the cooked onion mixture to the mashed vegetables. Mix in coriander leaves, lemon juice, salt, and black pepper until the mixture is evenly seasoned and easy to shape.
assemble · ~4 min
Shape the cutlets.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into an oval or round cutlet.
3.Set the shaped cutlets on a plate.
mix · ~2 min
Make the coating.
Mix the all-purpose flour with water to make a smooth, thick slurry with no lumps. Keep the breadcrumbs in a wide plate for coating.
assemble · ~5 min
Coat the cutlets.
1.Dip each cutlet in the flour slurry and coat it lightly on all sides.
2.Roll it in breadcrumbs until fully covered.
3.Repeat with the remaining cutlets.
TIPPress the breadcrumbs gently so the crust stays on while frying.
fry · ~10 min
Shallow-fry the cutlets.
1.Heat the remaining oil in a flat pan over medium heat.
2.Place the cutlets in the pan without crowding.
3.Cook until the bottom is golden and crisp, then turn and cook the other side.
4.Fry in batches until all the cutlets are crisp and evenly browned.
TIPTurn only after the first side firms up, or the cutlets may break.
serve
Serve the vegetable cutlets hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled vegetables thoroughly and let steam escape before mashing, or the cutlets can turn soft and crack in the pan.
2
Lightly mash the carrot, beans, and peas instead of pureeing them so the cutlets keep a pleasant, textured bite.
3
If the mixture feels loose after adding lemon juice, chill it for 15 to 20 minutes before shaping.
4
Make the flour slurry thick enough to cling; a watery slurry will not hold the breadcrumbs properly.
5
Press the breadcrumbs onto the surface and rest the coated cutlets for 10 minutes for a firmer crust.
6
Shallow-fry on medium heat so the crust browns evenly while the inside heats through without absorbing excess oil.
7
These cutlets freeze well after coating; freeze on a tray first, then store and fry straight from frozen on slightly lower heat.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Brush the coated cutlets with oil and bake or air-fry them for a lighter version that still gets a crisp crumb crust.

vegan

Vegan

This recipe is already vegan if your breadcrumbs are egg-free, making it an easy plant-based snack or appetizer.

no onion

No-onion

Skip the onion and increase ginger, chili, and coriander leaves for a simpler cutlet with a cleaner spice profile.

stuffed

Stuffed

Fill each cutlet with a small cube of paneer or a spoonful of spicy green chutney for a richer tea-time snack.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Mixed Vegetable Goodness

Potato, carrot, beans, and peas bring a range of vegetables to one snack, adding variety along with fiber and plant nutrients.

✓

Plant-Based and Satisfying

With vegetables as the base and only a shallow-fry, these cutlets can feel hearty without being overly heavy.

✓

Aromatics Add More Than Flavor

Ginger, green chili, cumin, coriander leaves, and lemon juice add freshness and depth while keeping the ingredient list vibrant.

QUESTIONS?

Frequently asked questions

The mixture is usually too wet or the cutlets were turned too early. Drain the vegetables well, chill the shaped cutlets if needed, and flip only after the first side is firm and golden.

PAIRS WELL WITH