Vegetable Cutlet Recipe (2024)

4.73 from 11 votes

Course: Appetizer

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Author: Hina Gujral

• ▢ 3 – 4 large size boiled potato
• ▢ 1 Cup onion fine chopped
• ▢ ¼ Cup carrot
• ▢ ¼ Cup green peas (see notes)
• ▢ ½ Cup bread crumb mixture
• ▢ Salt to taste
• ▢ 2 tablespoon kasuri methi
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon chaat masala
• ▢ Oil for shallow frying

Ingredients For Coating

• ▢ ¼ Cup corn starch or potato starch
• ▢ ¼ Cup water
• ▢ ¼ Cup bread crumbs

• To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 – 10 minutes so that any excess moisture in the vegetable drains out.

• Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose.

• Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato.

• In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs.

• Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly.

• Cover with a foil and let it rest in the fridge for 15 – 20 minutes.

• Once you are ready to fry the cutlet, heat oil in fry – pan over medium heat.

• Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets.

• Dip the cutlet in the cornflour mixture and then coat in breadcrumbs.

• Shallow fry the cutlets in small batches till crisp and golden from all sides.

• Drain on an oil absorbent paper towel.

• Serve Mixed Vegetable Cutlet warm with tomato ketchup.

• If you do not want to shallow fry cutlet immediately, shape them and store in an airtight box in the fridge.

• To make bread crumb mixture at home, pulse 3 – 4 stale or dry bread slices in the food processor.
• Use a food processor, to chop or pulse the vegetables for the cutlet. This really makes a difference in the texture of the cutlets.
• Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged.
• Potato: Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet real crisp. Always grate the potatoes for making the cutlets.
• Green Peas: You can use fresh or frozen green peas to make the cutlet. If using frozen, thaw them at room temperature, and add directly to the cutlet mixture. If using fresh green peas, blanch or boil them in water so that they are easy to mash.
• You can freeze these veg cutlets for 15 – 20 days. Thaw them at room temperature before frying.
• Always fry cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.
• You can air-fry the veg cutlets as well at 190 degrees Celcius for 20 minutes turning halfway through.