Veg cutlet made with mixed vegetables, herbs and spices makes for a great tea-time snack that your whole family will love! Did you know that cutlet is one of the most popular snack eaten across the world. Cutlets come in different shapes, sizes and kinds but one thing is common – They are crisp and additively delicious! These vegetable cutlets are a flavor bomb, super delicious and healthy as they are pan fried.
About veg cutlet
The word ‘Cutlet’ is derived from the French word ‘côtelette’ and were a typical starter/appetizer in the French Cuisine. Later they became very popular across the world and are made in numerous ways. Veg cutlet are popular in the Indian cuisine and are made with vegetables like potatoes, carrots, peas, herbs and spices. Like the traditional cutlets, our vegetable cutlets are breaded and fried until crisp.
You may be wondering what a vegetable cutlet is
A veg cutlet is a simple mashed and spiced vegetable patty that is dipped in batter, later dredged in bread crumbs and fried in oil. There are vegetarian and non-vegetarian cutlets made in Indian cuisine. However in all of these versions, potato forms the base of the patties.
This recipe of vegetable cutlet is simple, healthy, gluten-free and vegan. For making any kind of cutlet we need bread crumbs or flour to bind the ingredients. But my recipe can be made without both of them by simply replacing bread crumbs with flattened rice/ poha or roasted gram flour (sattu).
In this post I have shown making cutlets without bread crumbs, for both binding as well for crumb coating. However if you don’t have poha, then you can simply use bread crumbs or panko crumbs.
Apart from potatoes I use peas, carrots and beans. Sometimes I also use cauliflower, baby spinach, broccoli and sweet corn kernels. For a meaty texture you can also add some soya granules (vegetable textured protein).
Sweet potatoes, yam, raw banana and even grated beetroot can be used. But remember that the taste of your cutlets will depend on the veggies you use. So use only the vegetables you like.
Apart from making a great tea time snack, they also make a great appetizer & party snack.
How to make veg cutlet (stepwise photos)
1. Firstly rinse and chop 8 french beans, 1 large carrot and 2 medium potatoes to 1 inch cubes. You can also use cauliflower, beets and cabbage. I used half cup green peas as well. After chopping you should be having
- 2 cups potatoes
- ½ cup French beans
- ¾ to 1 cup carrots
2. Add them to a steam basket. Pour 1½ cups water to your cooker or steamer. Place a rack or trivet and then place the steam basket in the steamer. Cover and steam them together until just done. They must be soft cooked and firm but must not be mushy or soggy. If cooked in a pot, drain them up in a colander completely if any moisture is left.
Instant pot: To cook in instant pot, pressure cook for 3 minutes and let the pressure release naturally.
3. Make sure there is no excess moisture in the veggies. If the veggies have lot of moisture in them they soak up lot of oil and do not bind well. Next mash them well with a masher.
4. Add 3 tablespoons fine chopped coriander leaves, 1 to 2 chopped and deseeded green chilies, ½ to ¾ teaspoon garam masala and 1 teaspoon ginger paste. Mix everything well. I have also added half teaspoon roasted cumin seeds if you want you may add. I have not listed this in the ingredient list in the recipe.
5. Add 6 tablespoons bread crumbs. I prefer to use ½ cup powdered poha. I used thick variety red poha. Even white poha can be used. It absorbs moisture from the veggies better than bread crumbs and is a healthier yeast-free option. To make the poha powder, simply grind half cup poha in a grinder.
Shaping vegetable cutlet
6. Mix everything well. The mixture should be non sticky and must not be soggy. Take small portion of this and make 12 patties. Also prepare crumb coating, add half cup bread crumbs or half cup coarsely powdered poha to a plate.
7. Next make a thin batter using 2 tbsp of besan or rice flour and 3 to 4 tbsps water in a small bowl. Place the patty in the batter. Patty need not be coated with much batter. If it becomes moist it is just enough.
8. Place it on the bread crumbs or poha. Make sure the patty is coated with bread crumbs on both the sides. You can also use coarsely ground thick variety poha or crushed cornflakes for this. Here I used white poha powder.
9. Repeat this for all the patties and place them on a plate. Leave this aside for about 5 to 10 minutes. This helps the bread crumbs to stick well to the patties. Press down gently each cutlet so the coating sticks well.
10. Heat 2 tablespoon oil in a small pan. Shallow fry or bake them. I used 3 tsps oil for every batch of 5 patties. You can reduce this quantity to 2 tsps. You can also air fry or bake these cutlets following my pro tips section below.
11. Lastly turn the cutlets to the other side and fry until golden.
Serve veg cutlet with green chutney or any dip.
- Always steam or boil the vegetables al dente and not mushy. This prevents the cutlets from turning too soft from inside.
- Mash the veggies and then add bread crumbs or poha powder or besan to reduce the moisture in the veggie mash. My preferred choice is powdered poha as it is a healthy choice than the bread crumbs.
- The veg cutlet are dipped in batter made of chickpea or rice flour then crumb coated to make them crispy. You can also coat them with coarse crushed poha (powdered poha)
- Shallow fry them until crisp on a low to medium flame. You can also bake them.
- You can flavor the veg cutlet mixture with any spice powders you like. I have used garam masala.
Baked and air fryer veg cutlet
To bake these veg cutlets, preheat the oven to 360 F or 180 C for 15 mins and place the patties on a greased tray. Bake them for 20 minutes or until the tip becomes golden and crisp.
To air fry, place the cutlets in the air fryer and spray some oil. Air fry at 360 F or 180 C for 16 to 18 minutes.
Air fried and baked cutlets won’t turn golden brown like these. But if you want them golden, then roast the bread crumbs first until light golden and use them for crumb coating.
- You can also add half cup crumbled paneer to the mashed veggies to make paneer veg cutlets.
- Half cup grated mozarella or cheddar cheese can also be added to make cheese cutlets. If using cheese, double coat the cutlets so that cheese doesn’t come out of the cutlets and mess up.
Veg cutlet recipe | Vegetable cutlet recipe | How to make cutlet
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
veggies for cutlet
- 2 cups potatoes cubed (2 large) (or sweet potatoes or yam)
- ½ cup green peas (frozen or fresh)
- 1 cup carrot cubed (1 large)
- ½ cup beans chopped (6 to 8)
- 3 tablespoon coriander leaves or cilantro finely chopped
- ½ teaspoon salt (adjust to taste)
- ¾ teaspoon ginger grated or paste
- 1 to 2 green chilies finely chopped (skip for kids)
- ½ to ¾ teaspoon garam masala
- 6 tablespoon bread crumbs or ½ cup thick poha powdered or roasted besan
- 4 tablespoons oil or as needed
For crumb coating
- 2 tablespoon besan or gram flour or rice flour or corn flour
- ½ cup bread crumbs or powdered poha for the crust
Preparation for cutlet recipe
- Steam or boil veggies until just fork tender.
- I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water.
- You can also steam them in a steamer or cooker until tender and soft. Do not make them mushy.
- Drain any excess moisture if left and use up in your soups.
- If you do not have bread crumbs, just add some poha to a mixer jar and make a fine powder.
- Add the boiled vegetables to a mixing bowl and mash them well.
- Next add bread crumbs or powdered poha, salt, grated ginger, garam masala and chilies as well to the veggies.
- Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.
How to make veg cutlet
- Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.
- Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate.
- In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.
- Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter.
- If you want a thick crust over your cutlets then make a slightly thicker batter.
- Arrange all the 3 – Cutlets plate, batter bowl & bread crumbs plate side by side.
- Next dip each vegetable cutlet in the batter on both the sides.
- Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
- Place them back on a plate aside for 5 to 10 minutes.
- Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.
- Just before frying, gently shake them off in the plate to remove the excess crumbs.
Frying veg cutlet
- Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan.
- Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.
- Bake for about 15 mins on each side or until golden and crisp.
- To bake the veg cutlet – Preheat the oven to 180 C for 15 mins and place the patties on a greased tray.
- Serve veg cutlet with green chutney or any sauce.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Veg cutlet recipe first published in October 2015. Updated and republished in July 2021.