Vegetable Cutlet Recipe

If you have a soft spot for irresistibly crispy and flavorful snacks, this Vegetable Cutlet Recipe is going to win your heart instantly. Each bite delivers a perfect harmony of tender mashed potatoes and vibrant veggies, coated in golden breadcrumbs that create the most satisfying crunch. It’s an Indian-inspired vegan appetizer that combines wholesome ingredients with aromatic spices, making it a fantastic choice for any time of the day. Whether you’re planning a cozy family evening or impressing guests with a homemade treat, this Vegetable Cutlet Recipe offers a deliciously simple way to enjoy a comforting yet healthy snack.

Ingredients You’ll Need

Gathering straightforward ingredients is the first step toward a kitchen success story. Each element in this Vegetable Cutlet Recipe plays a vital role — from the creamy mashed potatoes that bind it all together, to the fresh vegetables that add texture and color, and the spices that elevate the flavor wonderfully.

• 2 medium potatoes, boiled and mashed: The creamy base that holds the cutlets together perfectly without overpowering the flavor.
• 1/2 cup green peas, boiled and mashed: Adds a subtle sweetness and lovely green pops within the cutlet.
• 1/2 cup grated carrots: Gives a slight crunch and vibrant color to brighten up the mixture.
• 1/4 cup finely chopped green beans: Brings a fresh, crisp texture and a hint of earthiness.
• 1/4 cup finely chopped onions: Provides a savory base and slight bite when sautéed.
• 1 green chili, finely chopped: A little heat that adds excitement without overwhelming the palate.
• 1 teaspoon ginger-garlic paste: Infuses aromatic warmth and depth into the veggies.
• 1/2 teaspoon garam masala: This classic Indian spice blend gives a rich, complex flavor layer.
• 1/2 teaspoon cumin powder: Adds an earthy, slightly nutty undertone that complements the fresh veggies.
• 1/2 teaspoon red chili powder: Brings an inviting heat and vibrant red hue to the mix.
• 1/4 teaspoon turmeric powder: For that lovely golden color and a subtle earthiness.
• 1 tablespoon chopped fresh cilantro: A refreshing herbaceous note tied to the traditional flavors.
• Salt to taste: Essential for enhancing all the other flavors perfectly.
• 2 tablespoons all-purpose flour: Used to make a slurry that helps the breadcrumbs stick beautifully.
• 1/4 cup water: Combined with flour to form the binding slurry.
• 1 cup breadcrumbs: The secret to getting that satisfyingly crispy outer crust.
• 2 tablespoons oil for pan-frying: Ensures a golden crust and rich flavor with a light, crispy finish.

How to Make Vegetable Cutlet Recipe

Step 1: Sauté the Aromatics and Vegetables

Start by heating 1 tablespoon of oil in a pan over medium heat, then toss in the chopped onions, green chili, and ginger-garlic paste. This trio forms the fragrant foundation that awakens your senses as it cooks. Once golden and aromatic, add the grated carrots, green beans, and green peas, cooking for about 3 to 4 minutes until the vegetables soften just enough while keeping their bite.

Step 2: Combine the Mashed Potatoes and Spices

Next, stir in the creamy mashed potatoes along with garam masala, cumin powder, red chili powder, turmeric, and a pinch of salt. Mix everything thoroughly to evenly coat the vegetables and potatoes with those beautiful spices. Let this medley cook for 2 to 3 minutes to deepen the flavors and meld the ingredients into a cohesive mixture.

Step 3: Cool and Add Fresh Cilantro

Turn off the heat and fold in the freshly chopped cilantro. This fresh herb breathes a lively, bright note into the mix. Allow the mixture to cool a bit; this makes it easier to handle when shaping your cutlets and ensures they hold together perfectly.

Step 4: Shape the Cutlets

Once the mixture is cool enough to work with, shape it into small oval or round cutlets. The size is up to you, but making them consistent helps with even cooking. Take your time here — shaping is where the magic starts to look like the delicious snack it’s destined to be.

Step 5: Prepare the Flour Slurry and Coat the Cutlets

Mix the all-purpose flour with water in a small bowl until you get a smooth, runny batter. Dip each cutlet into this slurry, which acts like a glue, then roll them generously in breadcrumbs. This crunchy coating ensures every bite has a delightful crisp shell surrounding the tender filling.

Step 6: Pan-Fry to Golden Perfection

Heat the remaining tablespoon of oil in a non-stick skillet over medium heat and carefully place the coated cutlets in the pan. Fry them until they turn golden brown and crisp on both sides, about 3 to 4 minutes per side. The sizzling sound and fragrance filling your kitchen at this point are enough to make anyone impatient to taste!

How to Serve Vegetable Cutlet Recipe

Garnishes

Serving your vegetable cutlets with fresh garnishes takes the experience to another level. A sprinkle of finely chopped cilantro or a dusting of chaat masala adds freshness and zing, while a wedge of lemon provides that perfect citrusy brightness to cut through the richness. These little touches brighten up the plate and tantalize the palate.

Side Dishes

Vegetable cutlets pair beautifully with cooling dips and vibrant sides. Classic green mint chutney or tangy tamarind sauce bring fresh, zesty flavors that complement the warmth and crunch of the cutlets. You can also serve them alongside a simple salad or some tomato ketchup for a crowd-pleasing, kid-friendly option.

Creative Ways to Present

If you’re planning to impress guests or simply want to jazz up your everyday snack, get creative with your presentation! Stack the cutlets to create mini sliders with a dollop of spicy mayo and crisp lettuce, or arrange them on a vibrant platter with assorted chutneys in pretty dipping bowls. Adding colorful edible flowers or microgreens makes for an elegant, Instagram-worthy dish that’s as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Leftover vegetable cutlets are easy to store and just as tasty the next day. Place them in an airtight container and refrigerate for up to 2 days. To maintain their crispiness, avoid stacking them directly on top of each other and consider lining the container with parchment paper.

Freezing

You can freeze these cutlets raw, before frying, which lets you enjoy them anytime you crave a quick and wholesome snack. Arrange the shaped cutlets on a baking tray lined with parchment paper and freeze until solid, then transfer them to a freezer-friendly bag or container. They keep well for up to a month, ready to be fried or baked straight from the freezer.

Reheating

To reheat, gently warm the cutlets in a skillet or oven to retain their crisp crust. Avoid microwaving if possible, as it tends to make them soggy. A quick pan-fry over medium heat for a couple of minutes on each side or baking in a preheated oven at 350°F (175°C) until hot restores that lovely crunchy texture beautifully.

FAQs

Can I use other vegetables in the Vegetable Cutlet Recipe?

Absolutely! You can customize your cutlets by adding vegetables like corn, beetroot, or even finely chopped bell peppers. Each brings its own unique flavor and texture, allowing you to experiment and find your favorite version.

Is there a gluten-free option for this recipe?

Yes! Swap out the all-purpose flour for rice flour or chickpea flour to make the slurry, and use gluten-free breadcrumbs for coating. These changes keep the recipe accessible without compromising on taste or texture.

Can I bake or air-fry the cutlets instead of pan-frying?

Definitely. Baking the cutlets in a preheated oven at 400°F (200°C) for 15 to 20 minutes or air-frying them helps reduce oil while keeping the cutlets crispy and delicious. Just make sure to flip them halfway through cooking for even browning.

How long does it take to prepare Vegetable Cutlet Recipe?

On average, the preparation takes about 20 minutes, including boiling and mashing the vegetables, followed by around 20 minutes of cooking and frying. It’s a relatively quick recipe that yields a rewarding snack.

Can I make the cutlets ahead of time for a party?

Yes! You can prepare and shape the cutlets a day ahead. Keep them covered in the refrigerator and coat them with the breadcrumb mixture right before frying to maintain the best texture and freshness.

Final Thoughts

Making this Vegetable Cutlet Recipe is like inviting warmth and comfort into your kitchen in the form of golden, crispy, and flavorful bites. It’s simple yet wonderfully satisfying—a perfect recipe to share with loved ones or enjoy as a wholesome snack anytime. Give it a try, and you might just find yourself reaching for this recipe again and again!

Vegetable Cutlet Recipe

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4.4 from 54 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 8 cutlets 1x
• Diet: Vegan

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Description

A flavorful and healthy Indian snack, these Vegetable Cutlets are made with boiled potatoes, mixed vegetables, and aromatic spices, pan-fried to a golden crisp. Perfect as an appetizer or teatime snack, they are vegan and can be easily customized with various vegetables.

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Ingredients

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Vegetables and Base

• 2 medium potatoes, boiled and mashed
• 1/2 cup green peas, boiled and mashed
• 1/2 cup grated carrots
• 1/4 cup finely chopped green beans
• 1/4 cup finely chopped onions
• 1 green chili, finely chopped
• 1 tablespoon chopped fresh cilantro

Spices and Flavorings

• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• Salt to taste

Coating and Cooking

• 2 tablespoons all-purpose flour
• 1/4 cup water
• 1 cup breadcrumbs
• 2 tablespoons oil for pan-frying

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Instructions

1. Sauté Vegetables: Heat 1 tablespoon of oil in a pan over medium heat. Add finely chopped onions, green chili, and ginger-garlic paste. Sauté until fragrant to build the flavor base.
2. Cook Mixed Vegetables: Add grated carrots, chopped green beans, and green peas to the pan. Cook for 3–4 minutes until the vegetables become tender, stirring occasionally to prevent sticking.
3. Add Mashed Potatoes and Spices: Incorporate the boiled mashed potatoes into the pan along with garam masala, cumin powder, red chili powder, turmeric powder, and salt. Mix thoroughly and cook for another 2–3 minutes to combine flavors well.
4. Cool and Add Cilantro: Turn off the heat, stir in chopped fresh cilantro, and allow the mixture to cool enough for shaping by hand.
5. Shape Cutlets: Once cooled, shape the mixture into small oval or round cutlets using your hands, ensuring they are compact and uniform in size for even cooking.
6. Prepare Batter for Coating: In a small bowl, combine all-purpose flour and water to create a smooth slurry that will help the breadcrumbs adhere to the cutlets.
7. Coat Cutlets: Dip each shaped cutlet into the flour slurry, then coat thoroughly with breadcrumbs for a crispy exterior when cooked.
8. Pan-Fry Cutlets: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Pan-fry the cutlets for a few minutes on each side until they turn golden brown and crisp.
9. Serve: Remove the cutlets from the pan and drain excess oil on paper towels. Serve hot with chutney or ketchup for a delicious snack experience.

Notes

• You can add other vegetables like corn or beetroot to the mixture for variation in flavor and texture.
• For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free breadcrumbs.
• These cutlets can also be cooked by air-frying or baking in an oven at 400°F (200°C) for 15–20 minutes as a healthier alternative.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Indian