Veg Cutlet made with potatoes, carrots, beans and peas are great for snack time!

These are lightly spiced, pan-fried, crispy on the outside and soft on the inside and also vegan.

I remember my house help back in India would make these delicious veg cutlets for our Sunday breakfast sometimes.

The breakfast on Sunday was always supposed to be special or something different so at times it would be samosa, sometimes kulcha matar, chole bhature and sometimes veg cutlets.

I would be super excited every time there was cutlet on the menu. Crispy on the outside, soft on the inside, I would relish them a lot and probably eat way too many!

These Veg Cutlets

• are made with vegetables and lightly spiced.
• are a fun way to eat veggies!
• vegan and can be made gluten-free.
• make a great snack or appetizer to serve at parties.

I have used potatoes, carrots, beans and peas here since that’s what I usually have on hand but you can use other vegetables too. Bell pepper, broccoli, beets, they will all go well here.

The cutlets are coated with bread crumbs which is what gives them that crispy texture from the outside. I love using panko bread crumbs as they make them extra-crisp.

You can either deep fry or pan fry them. You can also bake or air fry them. I personally love these pan fried.

Ingredients

Vegetables: I have used potatoes, green peas, carrots and beans here. You can also use beets, bell peppers, cauliflower. I steamed them using Instant pot.

Spices: these cutlets are lightly spiced with black pepper, garam masala and cumin powder. Other spices can be added to taste and preference.

Breadcrumbs: I love using panko breadcrumbs here since they make the cutlets extra-crispy but regular bread crumbs will also work.

Step by Step Instructions

1- First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces.

2- Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used steaming basket and steamed in Instant for 2 minutes (with 1 cup water in main pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well.

3- Transfer all steamed veggies into a bowl and then mash using a potato masher.

4- Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt.

5- Add 1/2 cup breadcrumbs (I used panko bread crumbs).

6- Mix until everything is well combined.

7- Take a small round portion from the mix and then give it a round shape. I used a round cookie cutter to make them even and got 9 culets, of around 60 grams each. You can shape these in any way you like- oval, heart shape etc.

8- To a bowl add cornstarch, flour and water and mix to form a smooth paste.

9- Take one prepared cutlet and dip it in prepared cornstarch-flour paste.

10- Take the remaining 3/4 cup breadcrumbs in a plate and then roll the cutlet into it after dipping in the cornstarch-flour paste. Make sure both sides are well coated with the breadcrumbs.

11- Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet onto the pan.

12- Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color.

Serving Suggestions

You can serve these cutlets with cilantro chutney, tamarind chutney or ketchup.

You can also make them a part of sandwich or burger and use them as a burger patty.

Tips & Notes

1. You can add more spices as per your taste. If you prefer spicy food, add more chopped green chilies or you can also add some red chili powder here.
2. If you don’t have bread crumbs, powdered poha is another good option.
3. If you want to avoid all purpose flour, you can use rice flour in place.
4. Adding fresh cilantro and mint to the cutlets will also add to the flavor.
5. If you love cheese, you can also add some grated cheese to these cutlets.
6. You can make these in any shape you like, cylindrical shape is also pretty common when it comes to veg cutlet.
7. You can air fry these cutlets at 380 F degrees for 15 to 17 minutes. You can also bake them at 350 F degrees for 15 minutes.

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