Dairy-Free Veg Cutlet

Crispy, golden, and bursting with flavor, these Dairy-Free Veg Cutlets are a wholesome take on a classic snack, perfect for plant-based eaters and those avoiding dairy. Packed with nutrient-rich vegetables like potatoes, carrots, green beans, and peas, these cutlets are spiced to perfection with cumin, garam masala, and a hint of chili for a satisfying kick. A light chickpea flour batter and a crunchy bread crumb coating make every bite irresistibly crisp, while shallow frying ensures a healthier twist. Ideal as an appetizer, snack, or side dish, these vegan cutlets are easy to prepare and pair beautifully with your favorite dairy-free chutneys or a fresh salad. Whether you’re planning a tea-time treat or a party platter, this recipe delivers comfort and crunch in every bite!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 15 pieces Green Beans
• 0.5 cups Green Peas
• 1 medium, finely chopped Onion
• 2 small, finely chopped Green Chilies
• 1 teaspoon, grated Ginger
• 2 tablespoons, finely chopped Coriander Leaves
• 1 cup Bread Crumbs
• 0.25 cup Chickpea Flour (Besan)
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon (adjust to taste) Salt
• 3 tablespoons (for cooking, plus extra for shallow frying) Oil
• 0.25 cup (for binding if needed) Water

Directions

Step 1

Start by washing and peeling the potatoes. Boil them in a large pot of water until they are tender and can be pierced easily with a fork. Let them cool before mashing.

Step 2

In another pot, boil the carrots, green beans, and green peas until soft. Drain and chop the carrots and green beans finely.

Step 3

Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 4

Add the chopped onion, green chilies, and ginger to the pan. Sauté until the onions are soft and translucent.

Step 5

Add the boiled and chopped vegetables to the pan along with red chili powder, garam masala, and salt. Cook the mixture for 3-4 minutes to combine flavors, then remove it from heat.

Step 6

In a mixing bowl, combine the mashed potatoes with the sautéed vegetable mixture. Add chopped coriander leaves and mix thoroughly.

Step 7

Take a portion of the mixture and shape it into a flat patty or oval cutlet. Repeat until all the mixture is used.

Step 8

In a small bowl, mix the chickpea flour with a little water to make a thin batter. Place the bread crumbs on a plate.

Step 9

Dip each cutlet into the chickpea batter, ensuring it is fully coated. Then roll it in the bread crumbs, pressing lightly to adhere.

Step 10

Heat oil in a non-stick skillet over medium heat. Shallow fry the cutlets until they are golden brown and crispy on both sides. Drain on a paper towel to remove excess oil.

Step 11

Serve warm with dairy-free chutneys, ketchup, or a side salad.

Nutrition Facts

Serving size	(1310.6g)

Amount per serving	% Daily Value*
Calories	1705.1

Total Fat 52.5g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 3442.6mg	0%
Total Carbohydrate 271.2g	0%
Dietary Fiber 35.2g	0%
Total Sugars 40.2g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 470.3mg	0%
Iron 18.7mg	0%
Potassium 4883.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 10.6%

Carbs: 62.3%