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At the onset, I must confess that I didn’t have high hopes of getting the cutlets right and so I didn’t bother taking pictures of what I made but I surprised myself and here I am blogging about the happy outcome.

It all started when my husband came home announcing that he had volunteered to get 25-30 vegetable cutlets for a potluck event at work. Monday morning… 25 to 30 cutlets? He must be kidding, right? No, he wasn’t. For some reason he thought I would enjoy the challenge! Well, truth is, I did enjoy it! 🙂

Anyway, so I started with an internet search for good recipes. I zeroed in on 2 recipes and decided to take ideas from both. My plan was to freeze the cutlets on Sunday night so that I was left with only the task of frying and packing on Monday morning.

On Saturday I made a small batch of cutlets. This was a trial to confirm the final recipe tasted good and that the cutlets looked good as well. I made 10 sample cutlets and they were super yum! So on Sunday I repeated the same process with bigger quantity of ingredients.

Cutlet 2
Image: http://www.myworldfoodandtravel.com/2013/10/mas-vegetable-cutlets.html

Here is the recipe and method:





  • Potato 3 cups (Steamed and mashed)
  • Vegetables 2 cups (mix of peas, carrot and beans)
  • Onion- 2 medium (diced)
  • Ginger-  1 Tbs (Finely chopped  or grated)
  • Green chilli- 2 to 3 (Finely chopped)
  • Fennel seeds- 1/2 tsp
  • Coriander leaves- 2 tbs (chopped)
  • Chilli Powerder- 1/2 tsp
  • Garam Masala- 1 1/2 tsp
  • Lemon juice- 1 1/2 tbs
  • Corn Flour
  • Bread powder
  • Salt to taste
  1. Steam the potato and vegetables and keep aside. You could use the method suggested here http://www.padhuskitchen.com/2013/03/vegetable-cutlet-recipe-how-to-make.html
  2. Heat oil in a pan and add fennel (sounf) seeds to it and fry till it crackles.
  3. Add onion and fry it till transparent.
  4. Add salt, green chilli and ginger and sorte for a few couple of minutes.
  5. Add the  masalas- chilli powder and gram masala.
    Note: You could even add of turmeric if you like the inside of your cutlets to be yellow. I personally prefer a brown look.
  6. Now add the vegetables and cook for 3-4 minutes on high flame to ensure that all moisture is gone.
  7. Add the mashed potato, lemon juice, and coriander leaves and allow the mix to rest.
  8. Now turn the flame off and allow the mix to cool.
  9. After it has cooled down mix everything together. Don’t worry if the vegetables get mashed. It’s better that way.
  10. Now make small balls out of the mix and flatten them to get the desired shape. Adjust the size to ensure that you get the required numbers.
  11. Mix corn flour with some water to make a runny batter.
  12. Dip the shapes in the batter and roll them in the bread powder (spread on a big flat plate)
    Note: I later learnt that you can make your cutelts crispier by repeating the abve step. Dip the cutlet one more time into the batter and apply a second coat of bread powder.
  13. At this stage you can either choose to freeze your cutlets for later use or fry them right away.
  14. I used a flat non-stick pan to fry the cutlets but the challenge is to get the center evenly fried.  Around bottomed pan might work better.
  15. You can either shallow fry or deep fry these cutlets.