Ever wish you could have a crispy, golden-brown cutlet that’s bursting with veggies and flavor, yet still feels light and healthy?
These Vegetable Cutlets tick all the boxes—perfect for tea-time, snacking at a party, or pairing with your favorite street-food fix. Trust me, once you try these, you’ll wonder how you ever lived without them.
Why You Need Vegetables in a Patty That Crunches
In South Asia, “cutlets” are everywhere—from street carts to home kitchens—because they combine tender mashed potatoes with vibrant veggies, warming spices, and a satisfyingly crispy crust.
These aren’t your ordinary fried snacks; they’re loaded with nutrition, and the mix of peas, carrots, cauliflower, and bell pepper means you’re sneaking in extra veggies without anyone batting an eye.
Ingredient Breakdown: What’s Doing the Heavy Lifting
- Boiled Potatoes: The soft, starchy base that binds everything together—think pillowy interior.
- Green Peas & Carrot: Sweet pops of color and fiber.
- Cauliflower & Green Capsicum: Mild crunch and earthy undertones.
- Onion, Green Chili & Ginger: The aromatic trifecta that perks up every bite.
- Coriander Leaves & Lemon Juice: Fresh zing and brightness to balance the earthiness.
- Turmeric, Chili, Cumin & Garam Masala: Warming spices for depth, color, and that “oomph.”
- Cashew Nuts: Nutty crunch and a subtle buttery note.
- Bread Crumbs & Corn Flour: The dynamic duo that creates a crisp, golden crust.
- Oil for Deep Frying: Use a neutral oil with a high smoke point so the cutlets fry evenly.
💡 Pro Tip: After shaping your cutlets, chill in the fridge for 10 minutes before frying. This helps them hold their shape and develop an even crust.
Here’s How It All Comes Together
- Mix & Mash Your Veggies:
In a large bowl, toss together boiled potatoes (peeled and chopped), green peas, grated carrots, cooked cauliflower florets, finely chopped capsicum, onions, green chilies, ginger, coriander leaves, and a squeeze of lemon juice. Sprinkle in turmeric, salt, chili powder, cumin powder, and garam masala. Roll up your sleeves and knead everything with your hands, mashing the potatoes so the veggies meld into a cohesive mixture. - Add Cashews & Crumbs for Body:
Fold in chopped cashew nuts for crunch—and a hint of richness. Then stir in enough bread crumbs to make the mixture slightly sticky and moldable. You want it to hold together, but not feel gluey. - Shape & Coat the Cutlets:
Take a portion of the mixture—about the size of your palm—and shape it into a flat, round patty. In a small bowl, whisk together corn flour and a splash of water to make a thin slurry. Dip each patty into the slurry, then roll it in bread crumbs so it’s evenly coated. - Chill Before Frying:
Place the coated cutlets on a plate and pop them into the fridge for 10 minutes. This rest period ensures the cutlets won’t fall apart when they hit the hot oil. - Deep-Fry to Golden Perfection:
Heat oil in a deep pan (about ½-inch depth) over medium-high heat. Once shimmering, gently slide in your cutlets—don’t crowd the pan. Fry each side for about 3–4 minutes, until they turn a lovely golden brown. Use a slotted spoon to transfer them onto paper towels to drain any excess oil.
What Goes Along
- Tamarind or Mint Chutney: The tangy kick of mint-coriander chutney or the sweet-tang of tamarind makes these cutlets pop.
- Ketchup or Schezwan Sauce: Keep it classic with tomato ketchup, or go bold with a spicy Schezwan dip.
- Masala Chai: There’s nothing better than a hot cup of spiced tea alongside these crispy bites.
How to Serve
Arrange your cutlets on a platter lined with lettuce or parchment. Garnish with chopped coriander and a few lemon wedges. Serve them hot so each bite retains that satisfying crispness. If you’re stacking them in a box or tray, use parchment paper between layers to prevent sogginess.
Packing & Make-Ahead Tips
- Make-Ahead Mixture: Prepare the mashed veggie filling up to 24 hours in advance; keep it covered in the fridge. Shape, coat, and chill the cutlets just before frying.
- Storage: Fry just before serving for best texture. If you must store leftover cutlets, keep them in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 180 °C (350 °F) for 5–7 minutes to restore crispness.
- Party-Prep: Fry a large batch and keep them warm on a wire rack in a low oven (100 °C/200 °F). Lay them out on a platter with dipping bowls for easy self-service.
Vegetable Cutlet
Description
These Crispy Vegetable Cutlets are the ultimate crowd-pleaser—light enough for snacking, hearty enough to keep you satisfied. Whether you’re hosting friends or simply craving a crunchy bite, this recipe has you covered.
Now grab your mixing bowl, fire up the stove, and get ready for cutlets that will leave everyone wanting more!
Ingredients
Instructions
Prep Work
-
Boil potatoes, peas & cauliflower
Place potatoes , peas, and cauliflower florets in a pot of boiling water; cook until tender, drain, and let cool
-
Grate carrots & chop veggies
Grate carrots; finely chop green capsicum, onion, green chillies, ginger, cauliflower florets and coriander leaves -
Chop cashews & set breadcrumbs
Coarsely chop cashew nuts and measure out bread crumbs in a bowl -
Prepare corn flour slurry
Whisk corn flour with water until smooth and set aside
Method
-
Combine boiled vegetables
Add boiled potatoes(without skin), green peas, grated carrots, chopped capsicum, cauliflower florets, onion, chillies, ginger, coriander leaves, and lemon juice.
-
Season the mixture
Sprinkle turmeric, salt, chilli powder, garam masala, and cumin powder over the veggies; toss well to coat everything evenly. -
Mash & knead
Using your hands, mash the potatoes and veggies together until well combined and a dough-like texture forms.
-
Add cashews & breadcrumbs
Fold in chopped cashews and bread crumbs until they’re evenly distributed throughout the mixture. -
Shape into patties
Take a portion of the mixture, flatten and shape it gently into a round patty.
-
Coat with slurry & crumbs
Dip each patty into the corn flour slurry, then roll it in bread crumbs until fully coated.
-
Chill the cutlets
Place the coated patties on a plate and refrigerate for 10 minutes to help them firm up. -
Heat oil
Pour oil into a deep pan or kadhai; heat on medium until it’s hot enough for frying. -
Deep fry the cutlets
Gently slide cutlets into the hot oil; fry until golden brown on both sides, flipping once. Remove and drain on paper towels.
-
Serve hot
Transfer fried cutlets to a serving platter; serve immediately with chutney or ketchup.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 200mg9%
- Potassium 200mg6%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 3g6%
- Vitamin A 3000 IU
- Vitamin C 20 mg
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.