Vegetable Cutlets

4.80 from 5 votes

Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner..........
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Served AsSnacks
Servings 4


  • 2 medium potatoes
  • 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
  • 2 tbsp chopped cilantro green coriander
  • 2 finely chopped green chilies
  • 1 teaspoon chopped ginger
  • 1 teaspoon Salt adjust to 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.
  • Mix all the ingredients together; 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 at least 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
  • 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.

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4.80 from 5 votes

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Sneha Agarwal
Sneha Agarwal

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