Vegetable Cutlet

Goes great as evening snack or with cocktails.

Vegetable Cutlet
Preparation time
Cooking time


For 4 Person(s)


  • 750 grams potatoes
  • 0.5 cup(s) frozen green peas
  • 1 cup(s) carrots, cut into 1/4
  • 1 cup(s) green beans, cut into 1/4
  • 1.5 teaspoon(s) salt, or to taste
  • 0.5 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) garam masala
  • 1 teaspoon(s) amchur (mango) powder
  • 1 tablespoon(s) coriander powder
  • 2 tablespoon(s) chopped cilantro leaves
  • 0.25 cup(s) breadcrumbs
  • 0.25 cup(s) vegetable oil

Vegetable Cutlet Directions

  1. Boil potatoes until tender.
  2. Steam the peas, carrots, and green beans for about 5 minutes, or until tender.
  3. Peel the boiled potatoes and mash it without overdoing it.
  4. Add the vegetables, salt, coriander powder, aamchur, cayenne pepper, garam Masala, and coriander leaves. Mix them with your hands.
  5. Shape the mashed potato into 1-2" oval patties, then dip it gently in the breadcrumbs making sure both sides are adequately covered with it.
  6. Heat a heavy skillet (tawa) over medium heat; add 1 tbsp oil and coat the pan.
  7. Place 6-7 patties in a single layer.
  8. Fry on medium heat for 8-10 minutes.
  9. Add 1 tbsp oil.
  10. Turn over the patties and fry until both sides are golden brown.
  11. Serve hot with chutney or chili sauce.