Vegetable Cutlet

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

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.