Vegetable Cutlets




  • 2 medium potatoes, boiled, peeled and mashed
  • 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



Steam the chopped mixed vegetables. Make sure to squeeze the vegetables to take the excess water out. Pat dry. Mix the steamed vegetables, green chilies, chopped ginger, mashed potatoes, mango powder, and salt together.

Add 4 tablespoons of water to the All Purpose flour to make a batter.

Divide the vegetable/potato mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick. Dip each patty in the flour batter, roll in breadcrumbs and set aside.

Heat the oil on medium high heat in a frying pan. Fry a few cutlets at a time until they are golden-brown on both sides. Note: The vegetable cutlets do not have to be fried. You can heat on a skillet using less oil until both sides are golden-brown. Repeat this until all the cutlets are done. Serve hot.


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.

Serving suggestions

Cilantro chutney, sweet and sour tamarind chutney, and ketchup make great dipping sauces for the vegetable cutlets. Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.