Vegetable cutlets

vegetable cutlets

vegetable cutlets

Mashed vegetables and potatoes mixed with spices and deep fried


  • 2 medium potatoes
  • 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
  • 2 tablespoons chopped cilantro (green coriander)
  • 2 finely chopped green chilies (adjust to your taste)
  • 1 teaspoon chopped ginger
  • 1 teaspoon salt (adjust to your taste)
  • 1 teaspoon mango powder
  • 3 tablespoon All Purpose flour (plain flour or maida)
  • 1 cup breadcrumbs
  • Oil to fry


  • Boiled the potatoes until they are tender.
  • Once cooked, drain the water and let the potatoes cool down.
  • Peel the skin off and mash the potatoes.
  • Steam the chopped mixed vegetables.
  • Make sure to squeeze the vegetables to take the excess water out and Pat dry.
  • Mix all the ingredients togather; adjust salt and pepper to your taste.
  • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
  • With oiled hands, divide the mixture into 10 equal parts.
  • Shape into flat round patties about 1/2 inch thick.
  • Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
  • Heat the oil on medium high heat in a frying pan.
  • Frying pan should have atleast 1 1/2 inch of oil.
  • Fry a few cutlets at a time until they are golden-brown on both sides.
  • Repeat this until all the cutlets are done. Serve hot.
  • serve with coriander chutney, or tamarind chutney or ketchup
  • Can used this patty for veggie burgers, adding cheese lettuce, tomatoes, mayonnaise


  • If the oil is not hot enough, the patties will break
  • If the vegetable/potato mixture looks wet, you can add some breadcrumbs
  • You can always change the shape of the cutlets to your desired shape



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