Veg Cutlet

Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.
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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.

3 veg cutlet placed on a plate with a bowl of ketchup and bowl of chutney and glass of chai in the background

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.

step by step picture collage of making veg cutlet

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.

step by step picture collage of making veg cutlet

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.

step by step picture collage of making veg cutlet

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.

2 veg cutlet in a plate with bowl of cilantro chutney and glass of chai in the background

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.

Frequently Asked Questions

Are these cutlets vegan?

Yes, they are vegan.

Can you make these gluten-free?

Yes, use gluten-free bread crumbs and rice flour in place of all purpose flour in the recipe.

Can you air fry these?

Spray with oli spray and air fry at 380 F degrees for 15 to 17 minutes.

Can you bake them in the oven?

Spray with oil and bake at 350 F degrees for 15 minutes.

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Veg Cutlet

3 veg cutlet placed on a plate with a bowl of ketchup and bowl of chutney and glass of chai in the background
Manali
Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine Indian
Servings 9 cutlet
Calories 181 kcal

Ingredients

  • 2 medium potatoes 400 grams
  • 2 medium carrots 12 grams
  • 1/2 cup green peas
  • 3/4 cup green beans chopped
  • 1 teaspoon ginger chopped
  • 1 green chili chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt or to taste
  • 1.25 cups bread crumbs divided, I used panko bread crumbs
  • 1/4 cup cornstarch
  • 1/4 cup all purpose flour
  • 1/2 cup water
  • 3-4 tablespoons oil to cook the cutlets, I used avocado oil

Instructions
 

  • First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces.
    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.
  • Transfer all steamed veggies into a bowl and then mash using a potato masher.
    Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt.
  • Add 1/2 cup breadcrumbs (I used panko bread crumbs) and mix until everything is well combined.
  • 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.
  • To a bowl add cornstarch, flour and water and mix to form a smooth paste.
  • Take one prepared cutlet and dip it in prepared cornstarch-flour paste.
  • 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.
  • 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.
    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. Serve with cilantro chutney or ketchup.

Notes

  1. Use gluten-free breadcrumbs and replace all purpose flour with rice flour to make these gluten-free.
  2. These are best served immediately. If you have leftovers, best would be to re-heat them in oven or air-fryer.
  3. Adjust the spice levels to taste. 

Nutrition

Calories: 181kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 270mgPotassium: 319mgFiber: 3gSugar: 3gVitamin A: 2392IUVitamin C: 15mgCalcium: 45mgIron: 2mg
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