Vegan Vegetable Cutlet

Crispy, golden, and packed with wholesome flavor, these Vegan Vegetable Cutlets are a delightful fusion of nutrition and indulgence. Featuring a vibrant mix of mashed potatoes, carrots, green beans, and peas, these plant-based patties are lightly spiced with garam masala, cumin, and turmeric for a fragrant, savory kick. Coated in a crunchy breadcrumb crust and shallow-fried to perfection, they boast a satisfying texture that pairs beautifully with a side of tangy ketchup or refreshing mint-coriander chutney. Perfect as an appetizer or a snack, these versatile cutlets are gluten-free adaptable and come together in just 45 minutes, making them an ideal choice for busy weeknights or casual gatherings. Impress your guests with this easy, crowd-pleasing vegan recipe that’s high in flavor and made with love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium-sized (boiled and mashed) Potatoes
• 1 medium-sized (peeled and grated) Carrot
• 0.25 cup (finely chopped) Green beans
• 0.25 cup (boiled) Green peas
• 1 small (finely chopped) Onion
• 2 tablespoons (chopped) Cilantro
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 1 (finely chopped, optional) Green chili
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Turmeric powder
• 1 cup (use gluten-free breadcrumbs if needed) Breadcrumbs
• 2 tablespoons Chickpea flour (besan)
• 3 tablespoons Water
• 1 teaspoon (or to taste) Salt
• 0.25 teaspoon Black pepper
• 4 tablespoons (for shallow frying) Cooking oil

Directions

Step 1

Step 1: Boil and mash the potatoes until smooth. Set them aside to cool slightly.

Step 2

Step 2: Heat 1 tablespoon of oil in a pan and sauté the chopped onions until they are translucent.

Step 3

Step 3: Add the ginger paste, garlic paste, green chili (if using), and all the chopped and grated vegetables (carrot, green beans, green peas) to the pan. Cook for 3-4 minutes or until the vegetables soften slightly.

Step 4

Step 4: Add the ground cumin, garam masala, turmeric powder, salt, and black pepper to the pan. Stir well to combine the spices with the vegetable mixture.

Step 5

Step 5: Remove from heat and allow the mixture to cool. Combine it with the mashed potatoes and chopped cilantro in a large bowl. Mix well to form a smooth, cohesive dough.

Step 6

Step 6: In a separate small bowl, mix the chickpea flour with water to form a thick, smooth batter.

Step 7

Step 7: Shape the potato and vegetable mixture into small patties or cutlets with your hands (about 2-3 inches in diameter). Dip each cutlet into the chickpea flour batter and then coat it evenly with breadcrumbs.

Step 8

Step 8: Heat 3 tablespoons of oil in a skillet over medium heat. Shallow fry the cutlets in batches, cooking them for about 3 minutes on each side or until they are golden brown and crispy.

Step 9

Step 9: Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.

Step 10

Step 10: Serve the Vegan Vegetable Cutlets hot with tomato ketchup or a mint-coriander chutney.

Nutrition Facts

Serving size	(1106.5g)

Amount per serving	% Daily Value*
Calories	1688.6

Total Fat 64.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4524.6mg	0%
Total Carbohydrate 252.7g	0%
Dietary Fiber 27.1g	0%
Total Sugars 27.8g
Protein 40.3g	0%

Vitamin D 0IU	0%
Calcium 262.6mg	0%
Iron 16.0mg	0%
Potassium 4099.8mg	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: 33.2%

Protein: 9.2%

Carbs: 57.6%