16 Delicious Veg Cutlets Recipes for Every Occasion

Nothing beats the joy of biting into a crispy, flavorful veg cutlet, especially when you’ve got 16 mouthwatering recipes to choose from! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, our roundup has something for every occasion. Dive in to discover your next favorite cutlet recipe that’ll have everyone asking for seconds!

Spicy Potato and Peas Veg Cutlets

Every time I think about comfort food, my mind instantly goes to these Spicy Potato and Peas Veg Cutlets. They’re not just a treat to the taste buds but also a breeze to make, especially when you’re craving something crispy and spicy. I remember whipping these up on a lazy Sunday afternoon, and they were gone in minutes!

Ingredients

• For the mixture:
  • 2 cups mashed potatoes
  • 1 cup boiled peas
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, finely chopped
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • Salt to taste
• For coating:
  • 1 cup breadcrumbs
  • 2 tbsp all-purpose flour
  • 1/4 cup water
• For frying:
  • Oil for deep frying

Instructions

1. In a large bowl, combine mashed potatoes, boiled peas, ginger-garlic paste, green chilies, garam masala, red chili powder, and salt. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small, flat cutlets. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. In a shallow dish, spread out the breadcrumbs. In another bowl, mix all-purpose flour with water to create a thin paste.
4. Dip each cutlet into the flour paste, then coat evenly with breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
5. Heat oil in a deep pan over medium heat (350°F). Fry the cutlets in batches until golden brown and crispy, about 2-3 minutes per side. Tip: Do not overcrowd the pan to ensure even cooking.
6. Remove the cutlets with a slotted spoon and drain on paper towels.

These cutlets are wonderfully crispy on the outside and soft on the inside, with a kick of spice that’s just right. Serve them hot with mint chutney or sandwich them between bread slices for a quick snack.

Cheesy Corn and Spinach Veg Cutlets

Unbelievably easy and irresistibly delicious, these Cheesy Corn and Spinach Veg Cutlets have become a staple in my kitchen, especially when I’m looking for something quick yet satisfying. I remember the first time I made them; the golden crust and the gooey cheese center won over even the pickiest eaters at my table.

Ingredients

• For the mixture:
  • 2 cups boiled and mashed potatoes
  • 1 cup finely chopped spinach
  • 1/2 cup sweet corn kernels
  • 1/4 cup grated cheddar cheese
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2 tbsp all-purpose flour
  • 1/4 cup water
• For frying:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the mashed potatoes, chopped spinach, sweet corn kernels, grated cheddar cheese, garlic powder, black pepper, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat, round cutlet about 1/2 inch thick.
3. In a shallow dish, mix the all-purpose flour with water to create a thin paste. In another dish, place the beaten egg, and in a third, spread out the breadcrumbs.
4. Dip each cutlet first into the flour paste, then into the beaten egg, and finally coat it thoroughly with breadcrumbs.
5. Heat the vegetable oil in a non-stick pan over medium heat (350°F). Once hot, carefully place the coated cutlets in the pan.
6. Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Once done, transfer the cutlets to a plate lined with paper towels to drain any excess oil. Tip: Let them sit for a minute before serving to allow the cheese to set slightly.

Now, these cutlets are not just about the crispy exterior; the real magic lies in the cheesy, flavorful center. Serve them hot with a side of tangy ketchup or a cool yogurt dip for a delightful contrast. Tip: For an extra crunch, you can also bake them at 375°F for 15-20 minutes instead of frying.

Beetroot and Carrot Veg Cutlets

Now, let me tell you about a recipe that’s become a staple in my kitchen, especially when I’m looking for something both nutritious and satisfying. Beetroot and Carrot Veg Cutlets are not just a treat for the eyes with their vibrant colors but also pack a punch of flavors that’ll make you forget they’re entirely plant-based.

Ingredients

• For the mixture:
  • 1 cup grated beetroot
  • 1 cup grated carrot
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup breadcrumbs
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 2 tbsp all-purpose flour mixed with 1/4 cup water
• For frying:
  • Oil for shallow frying

Instructions

1. In a large mixing bowl, combine the grated beetroot, carrot, mashed potatoes, breadcrumbs, ginger-garlic paste, cumin powder, garam masala, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat cutlet. For a pro tip, wet your hands slightly to prevent the mixture from sticking.
3. Dip each cutlet into the flour-water mixture, ensuring it’s fully coated, then roll it in breadcrumbs for an even crust.
4. Heat oil in a pan over medium heat (about 350°F). Carefully place the cutlets in the pan, frying each side for about 3-4 minutes or until golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
5. Once done, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dip or chutney.

Kicking off your meal with these cutlets brings a delightful crunch on the outside with a soft, flavorful interior. They’re perfect as a snack, appetizer, or even as a main when paired with a fresh salad. The earthy sweetness of the beetroot and carrot shines through, making these cutlets a hit among both kids and adults alike.

Mushroom and Oats Veg Cutlets

Believe it or not, the inspiration for these Mushroom and Oats Veg Cutlets came from a rainy afternoon when I was craving something crispy yet healthy. I remember staring into my pantry, and that’s when the magic happened—oats and mushrooms seemed to call out to me, and the rest is history. These cutlets are not just a treat to your taste buds but also a nod to those who love a good, hearty snack without the guilt.

Ingredients

• For the mixture:
  • 1 cup finely chopped mushrooms
  • 1/2 cup rolled oats
  • 1/4 cup finely chopped onions
  • 1 tbsp minced garlic
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • Salt to taste
• For binding:
  • 2 tbsp cornstarch
  • 1/4 cup water
• For frying:
  • 2 tbsp olive oil

Instructions

1. In a pan, heat 1 tbsp olive oil over medium heat and sauté the onions and garlic until translucent, about 2 minutes.
2. Add the chopped mushrooms to the pan and cook until they release their moisture and it evaporates, roughly 5 minutes. Tip: Don’t rush this step; letting the mushrooms cook properly ensures your cutlets aren’t soggy.
3. Stir in the rolled oats, cumin powder, garam masala, and salt. Cook for another 2 minutes, then remove from heat and let the mixture cool.
4. In a small bowl, mix cornstarch and water to create a slurry. This will help bind the cutlets. Tip: The slurry should be thick but pourable; adjust water if necessary.
5. Once the mushroom mixture is cool, shape it into small patties. Dip each patty lightly in the cornstarch slurry to coat.
6. Heat the remaining olive oil in a pan over medium heat. Fry the cutlets until golden brown on each side, about 3-4 minutes per side. Tip: Don’t overcrowd the pan; fry in batches if needed for even cooking.

What makes these cutlets stand out is their perfect crunch on the outside with a soft, flavorful inside. Serve them hot with a side of mint chutney or tuck them into a burger bun for an innovative twist. Either way, they’re bound to disappear in no time!

Paneer and Capsicum Veg Cutlets

Back when I first stumbled upon the idea of making Paneer and Capsicum Veg Cutlets, I was looking for something that could satisfy my craving for something crispy yet healthy. Little did I know, this recipe would become a staple in my kitchen, perfect for those evenings when you want something delicious without spending hours cooking.

Ingredients

• For the mixture:
  • 1 cup grated paneer
  • 1/2 cup finely chopped capsicum
  • 1/4 cup breadcrumbs
  • 1 tbsp cornflour
  • 1 tsp garam masala
  • 1/2 tsp salt
• For coating:
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
• For frying:
  • 2 tbsp oil

Instructions

1. In a large bowl, mix together the grated paneer, chopped capsicum, breadcrumbs, cornflour, garam masala, and salt until well combined. Tip: If the mixture feels too dry, add a teaspoon of water to help bind it.
2. Divide the mixture into equal portions and shape each into a flat cutlet. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Dip each cutlet into the beaten egg, then coat evenly with breadcrumbs. Tip: For extra crispiness, you can double coat by repeating the egg and breadcrumb step.
4. Heat oil in a pan over medium heat (350°F) and fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.

Every bite of these cutlets offers a delightful crunch on the outside with a soft, flavorful filling inside. Serve them hot with mint chutney or sandwich them between bread slices for a quick snack.

Sweet Potato and Lentil Veg Cutlets

Perfect for those evenings when you’re craving something hearty yet healthy, these Sweet Potato and Lentil Veg Cutlets have become my go-to. I stumbled upon this recipe during a pantry clean-out, and now it’s a staple in my kitchen, especially when I need a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• For the mixture:
  • 1 cup mashed sweet potatoes
  • 1 cup cooked lentils
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 2 tbsp olive oil (for frying)

Instructions

1. In a large bowl, combine the mashed sweet potatoes, cooked lentils, 1/2 cup breadcrumbs, 1 tbsp olive oil, cumin powder, garlic powder, and salt. Mix until well combined.
2. Divide the mixture into equal portions and shape each into a cutlet. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Coat each cutlet evenly with the remaining 1/2 cup breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
4. Heat 2 tbsp olive oil in a pan over medium heat (350°F). Fry the cutlets for 3-4 minutes on each side or until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Transfer the cutlets to a paper towel-lined plate to drain any excess oil.

So, there you have it—crispy on the outside, soft and flavorful on the inside, these cutlets are a delight. Serve them with a side of tangy yogurt dip or layer them in a burger for a satisfying meal.

Broccoli and Cheese Veg Cutlets

Goodness, do I have a treat for you today! These Broccoli and Cheese Veg Cutlets are my go-to when I need something quick, delicious, and packed with veggies. Inspired by my mom’s knack for turning anything into a crispy delight, this recipe is a testament to how simple ingredients can create magic.

Ingredients

• For the mixture:
  • 2 cups finely chopped broccoli
  • 1 cup grated cheddar cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onions
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
• For coating:
  • 1/2 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup water
• For frying:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, onions, garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small, flat cutlets, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. In a shallow dish, mix the all-purpose flour and water to create a thin paste. Place the remaining breadcrumbs in another shallow dish.
4. Dip each cutlet into the flour paste, then coat evenly with breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
5. Heat the vegetable oil in a non-stick pan over medium heat (350°F). Fry the cutlets in batches for 2-3 minutes on each side, or until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.

Just imagine biting into these cutlets—crispy on the outside, tender and cheesy on the inside. Serve them with a side of spicy mayo or tuck them into a burger bun for an irresistible veggie burger experience.

Cauliflower and Peas Veg Cutlets

Remember those evenings when you crave something crispy yet healthy, and the usual suspects just don’t cut it? That’s exactly how I stumbled upon making these delightful Cauliflower and Peas Veg Cutlets. They’re the perfect blend of nutrition and indulgence, and trust me, even the pickiest eaters at my table couldn’t resist a second serving.

Ingredients

• For the mixture:
  • 2 cups cauliflower, finely grated
  • 1 cup peas, boiled and mashed
  • 1/2 cup breadcrumbs
  • 1/4 cup cilantro, finely chopped
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 2 tbsp all-purpose flour
  • 1/4 cup water
• For frying:
  • 3 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine the grated cauliflower, mashed peas, breadcrumbs, cilantro, cumin powder, garam masala, and salt. Mix well until all ingredients are evenly distributed. Tip: Squeeze out any excess water from the cauliflower to prevent the mixture from becoming too wet.
2. Shape the mixture into small, flat patties about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. In a shallow dish, mix the all-purpose flour and water to create a thin paste. Place the remaining breadcrumbs in another shallow dish.
4. Dip each patty first into the flour paste, ensuring it’s fully coated, then roll it in the breadcrumbs until evenly covered.
5. Heat the vegetable oil in a non-stick pan over medium heat (350°F). Fry the patties in batches, about 3-4 minutes on each side, until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.

Out of the pan, these cutlets are irresistibly crispy on the outside with a soft, flavorful interior. Serve them hot with a side of mint chutney or tuck them into a burger bun for a quick veggie burger that’s sure to impress.

Quinoa and Vegetable Veg Cutlets

Believe it or not, the first time I tried making Quinoa and Vegetable Veg Cutlets, it was a complete disaster. They fell apart in the pan, and I ended up with something more resembling a quinoa scramble than a cutlet. But after a few tries (and a lot of patience), I finally nailed the recipe, and now it’s a staple in my kitchen for quick, nutritious meals.

Ingredients

• For the mixture:
  • 1 cup cooked quinoa
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped bell peppers
  • 1/4 cup chopped cilantro
  • 1 tbsp lemon juice
  • 1 tsp cumin powder
  • 1/2 tsp salt
• For binding:
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
• For frying:
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine the cooked quinoa, grated carrots, chopped bell peppers, cilantro, lemon juice, cumin powder, and salt. Mix well until all ingredients are evenly distributed.
2. Add the breadcrumbs and beaten egg to the mixture. Stir until the mixture becomes sticky and holds together when pressed.
3. Divide the mixture into equal portions and shape each into a flat, round cutlet about 1/2 inch thick.
4. Heat olive oil in a non-stick pan over medium heat (350°F). Carefully place the cutlets in the pan, ensuring they don’t touch each other.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip gently to avoid breaking.
6. Remove the cutlets from the pan and place them on a paper towel-lined plate to drain any excess oil.

My favorite thing about these cutlets is their perfect balance of crunch and tenderness. They’re fantastic on their own, but for an extra kick, serve them with a spicy mayo or a tangy yogurt dip. Either way, they’re sure to disappear fast!

Lentil and Rice Veg Cutlets

Finally, a recipe that’s as nutritious as it is delicious! I stumbled upon these Lentil and Rice Veg Cutlets during a lazy Sunday pantry raid, and they’ve since become a staple in my kitchen. Perfect for meal prep or a quick snack, they’re a testament to how simple ingredients can create something truly special.

Ingredients

• For the mixture:
  • 1 cup cooked lentils
  • 1 cup cooked rice
  • 1/2 cup finely chopped onions
  • 2 tbsp chopped cilantro
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 2 tbsp all-purpose flour
  • 1/4 cup water
• For frying:
  • 3 tbsp vegetable oil

Instructions

1. In a large bowl, mash the cooked lentils and rice together until well combined.
2. Add the chopped onions, cilantro, cumin powder, turmeric powder, and salt to the bowl. Mix thoroughly.
3. Shape the mixture into small, flat cutlets. Tip: Wet your hands slightly to prevent sticking.
4. In a shallow dish, mix the all-purpose flour with water to create a thin paste.
5. Dip each cutlet into the flour paste, then coat evenly with breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
6. Heat the vegetable oil in a pan over medium heat (350°F). Fry the cutlets in batches until golden brown on both sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.

You’ll love the crispy exterior giving way to the soft, flavorful interior of these cutlets. Serve them with a side of mint chutney or tuck them into a pita for a hearty sandwich.

Zucchini and Corn Veg Cutlets

How many times have I found myself staring at a pile of zucchini and corn, wondering how to turn them into something exciting? Too many to count! That’s how these Zucchini and Corn Veg Cutlets came to be—a crispy, flavorful solution to my veggie overload.

Ingredients

• For the mixture:
  • 2 cups grated zucchini
  • 1 cup corn kernels
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onions
  • 2 tbsp chopped cilantro
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For coating and frying:
  • 1/2 cup breadcrumbs
  • 2 tbsp all-purpose flour
  • 1/4 cup water
  • 3 tbsp vegetable oil

Instructions

1. In a large bowl, combine grated zucchini, corn kernels, 1/2 cup breadcrumbs, onions, cilantro, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small patties, about 1/2 inch thick. If the mixture is too wet, add a little more breadcrumbs to help bind it.
3. In a shallow dish, mix 2 tbsp all-purpose flour with 1/4 cup water to create a thin paste. Place 1/2 cup breadcrumbs in another shallow dish.
4. Dip each patty first into the flour paste, then coat evenly with breadcrumbs.
5. Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat (350°F). Fry the patties in batches, about 3-4 minutes per side, until golden brown and crispy.
6. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.

Crispy on the outside and tender on the inside, these cutlets are a delightful mix of sweet corn and earthy zucchini. Serve them with a spicy mayo dip or tuck them into a bun for a quick veggie burger!

Spinach and Cottage Cheese Veg Cutlets

Yesterday, I found myself staring at a bunch of fresh spinach and some cottage cheese in my fridge, wondering how to turn them into something delicious and satisfying. That’s when the idea of making Spinach and Cottage Cheese Veg Cutlets hit me—a perfect blend of health and taste that’s great for any meal of the day.

Ingredients

• For the mixture:
  • 2 cups fresh spinach, finely chopped
  • 1 cup cottage cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onions
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
• For coating and frying:
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • Oil for frying

Instructions

1. In a large mixing bowl, combine the finely chopped spinach, cottage cheese, breadcrumbs, onions, garlic paste, ginger paste, cumin powder, coriander powder, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each portion into a flat, round cutlet.
3. Dip each cutlet into the beaten egg, ensuring it’s fully coated.
4. Coat the egg-dipped cutlet with breadcrumbs, pressing gently to adhere.
5. Heat oil in a pan over medium heat (350°F) and fry the cutlets in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
6. Remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.

What makes these cutlets stand out is their perfect balance of textures—crispy on the outside, soft and flavorful on the inside. Serve them hot with a side of mint chutney or sandwich them between slices of bread for a quick, tasty meal.

Mixed Vegetable and Herbs Veg Cutlets

Mixed Vegetable and Herbs Veg Cutlets are my go-to snack when I want something crispy, flavorful, and packed with veggies. Just last week, I whipped up a batch for a last-minute potluck, and they were gone in minutes! The blend of fresh herbs and vegetables not only makes these cutlets delicious but also a colorful addition to any meal.

Ingredients

• For the mixture:
  • 2 cups boiled and mashed potatoes
  • 1 cup finely chopped mixed vegetables (carrots, beans, peas)
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp chopped mint leaves
  • 1 tsp grated ginger
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For coating:
  • 1/2 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 cup water
• For frying:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the mashed potatoes, chopped vegetables, cilantro, mint leaves, ginger, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat, round cutlet about 1/2 inch thick.
3. In a shallow dish, mix the all-purpose flour and water to create a thin paste. Place the breadcrumbs in another shallow dish.
4. Dip each cutlet into the flour paste, ensuring it’s fully coated, then roll it in the breadcrumbs until evenly covered.
5. Heat the vegetable oil in a non-stick pan over medium heat (350°F). Once hot, add the cutlets in batches, making sure not to overcrowd the pan.
6. Fry each cutlet for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
7. Transfer the fried cutlets to a plate lined with paper towels to drain any excess oil.

Just out of the pan, these cutlets are irresistibly crispy on the outside and tender on the inside. The fresh herbs add a burst of flavor that pairs wonderfully with a tangy tamarind chutney or a cool yogurt dip. Serve them as a snack, or make them the star of your next burger night!

Carrot and Beans Veg Cutlets

Perfect for those evenings when you’re craving something crispy yet healthy, these Carrot and Beans Veg Cutlets have become a staple in my kitchen. I remember the first time I whipped them up; it was a lazy Sunday, and I wanted to use up some leftover veggies, and voila, this recipe was born!

Ingredients

• For the mixture:
  • 1 cup grated carrots
  • 1 cup boiled and mashed beans
  • 1/2 cup breadcrumbs
  • 1 tbsp chopped cilantro
  • 1 tsp cumin powder
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 1 egg, beaten (optional for binding)
• For frying:
  • 2 tbsp oil

Instructions

1. In a large bowl, combine grated carrots, mashed beans, breadcrumbs, cilantro, cumin powder, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat, round cutlet.
3. Dip each cutlet into the beaten egg (if using) and then coat evenly with breadcrumbs.
4. Heat oil in a pan over medium heat (350°F). Carefully place the cutlets in the pan.
5. Fry for 3-4 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Transfer the cutlets to a paper towel-lined plate to drain excess oil. Tip: This step helps in keeping them crispy.
7. Serve hot with your favorite dip or chutney. Tip: For an extra crunch, you can also bake them at 375°F for 20 minutes, flipping halfway through.

Just out of the pan, these cutlets are irresistibly crispy on the outside and soft on the inside, with the sweetness of carrots and the earthiness of beans shining through. They’re perfect as a snack, in a burger, or even crumbled over a salad for a delightful crunch.

Soya Chunks and Potato Veg Cutlets

Zesty and wholesome, these Soya Chunks and Potato Veg Cutlets have become a staple in my kitchen, especially on busy weeknights. I remember the first time I tried them; their crispy exterior and soft, flavorful interior won me over instantly, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• For the mixture:
  • 1 cup soya chunks, soaked and drained
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup breadcrumbs
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • Salt to taste
• For coating:
  • 1/2 cup breadcrumbs
  • 1 egg, beaten (optional for binding)
• For frying:
  • 2 tbsp oil

Instructions

1. In a large bowl, combine the soaked soya chunks, mashed potatoes, breadcrumbs, ginger-garlic paste, garam masala, red chili powder, and salt. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape each into a flat, round cutlet. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Dip each cutlet into the beaten egg (if using), then coat evenly with breadcrumbs. This step ensures a crispy exterior.
4. Heat oil in a pan over medium heat (350°F). Carefully place the cutlets in the pan, ensuring they don’t overlap.
5. Fry for 3-4 minutes on each side or until golden brown and crispy. Tip: Avoid flipping too often to prevent breaking.
6. Transfer the cutlets to a paper towel-lined plate to drain excess oil. Tip: Serve hot for the best texture.

Now, these cutlets are not just about their irresistible crunch or the way the spices meld together beautifully. Try serving them with a side of mint chutney or tucked inside a burger bun for a delightful twist on a classic veggie burger.

Pumpkin and Sesame Seeds Veg Cutlets

Very few things bring me as much joy as the smell of pumpkin roasting in the oven, especially when it’s mixed with the nutty aroma of sesame seeds. That’s exactly what inspired these Pumpkin and Sesame Seeds Veg Cutlets, a perfect blend of sweet and savory that’s become a staple in my fall cooking repertoire.

Ingredients

• For the cutlet mixture:
  • 2 cups mashed pumpkin
  • 1/2 cup sesame seeds
  • 1 cup breadcrumbs
  • 1/4 cup finely chopped onions
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C). Place the pumpkin on a baking sheet and roast for 25 minutes, or until soft. Let it cool, then mash it.
2. In a large bowl, combine the mashed pumpkin, sesame seeds, breadcrumbs, onions, olive oil, salt, and black pepper. Mix until well combined.
3. Divide the mixture into equal portions and shape each into a cutlet. For a uniform size, use a 1/4 cup measure.
4. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the cutlets in batches, frying for 3-4 minutes on each side or until golden brown.
5. Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.

You’ll love the crispy exterior and the soft, flavorful interior of these cutlets. They’re fantastic on their own or sandwiched between slices of your favorite bread for a hearty veggie burger.

Conclusion

Great variety awaits in these 16 delicious veg cutlet recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes you try and adore—drop a comment with your favorites. Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

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