Dive into the world of crispy, flavorful veg cutlets with our roundup of 20 Delicious Veg Cutlets Recipes Easy to Make! Perfect for busy weeknights or cozy weekends, these recipes are your ticket to turning simple ingredients into mouthwatering meals. Whether you’re craving something spicy, cheesy, or herby, we’ve got a cutlet for every palate. Let’s get cooking and make your next meal unforgettable!
Spicy Potato Veg Cutlets
These Spicy Potato Veg Cutlets are the perfect blend of heat and heartiness, offering a crispy exterior with a soft, flavorful center that’s sure to please any crowd.
Ingredients
- 2 large potatoes, boiled and mashed
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped green beans
- 1/4 cup finely chopped onions
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp chopped cilantro
- 1/2 cup breadcrumbs
- 2 tbsp oil, for frying
Instructions
- In a large bowl, combine the mashed potatoes, carrots, green beans, onions, green chilies, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and cilantro. Mix well until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each into a flat, round cutlet. Coat each cutlet evenly with breadcrumbs.
- Heat oil in a pan over medium heat. Fry the cutlets in batches for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain any excess oil.
The secret to these cutlets’ irresistible crunch? A double coat of breadcrumbs ensures they’re perfectly crispy every time.
Tip: For an extra kick, serve with a side of mint chutney or your favorite hot sauce.
Beetroot and Corn Veg Cutlets
These Beetroot and Corn Veg Cutlets are a vibrant, flavorful twist on traditional cutlets, combining the earthy sweetness of beets with the crunch of corn for a delightful snack or side.
Ingredients
- 2 medium beetroots, boiled and grated
- 1 cup sweet corn kernels, boiled
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
- 2 tbsp oil for frying
Instructions
- In a large bowl, mix the grated beetroots, corn kernels, breadcrumbs, all-purpose flour, cumin powder, garam masala, salt, cilantro, and lemon juice until well combined.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat oil in a pan over medium heat. Fry the cutlets in batches for 3-4 minutes on each side until crispy and golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
The natural sweetness of the beets paired with the spicy kick of garam masala makes these cutlets a standout dish that’s as nutritious as it is delicious.
Tip: For an extra crunch, roll the shaped cutlets in additional breadcrumbs before frying.
Cheesy Spinach Veg Cutlets
These Cheesy Spinach Veg Cutlets are a crispy, flavorful twist on traditional cutlets, packed with greens and gooey cheese for a satisfying bite every time.
Ingredients
- 2 cups finely chopped spinach
- 1 cup grated cheddar cheese
- 2 medium potatoes, boiled and mashed
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 egg, beaten (for binding)
Instructions
- In a large bowl, combine the mashed potatoes, chopped spinach, grated cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Shape the mixture into small, flat cutlets. Dip each cutlet first into the beaten egg, then coat evenly with breadcrumbs.
- Heat olive oil in a non-stick pan over medium heat. Fry the cutlets in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
The magic of these cutlets lies in their perfect balance of crispy exterior and melt-in-your-mouth cheesy interior, making them an irresistible snack or side dish.
Tip: For an extra crispy texture, you can bake the coated cutlets at 400°F for 20 minutes instead of frying.
Carrot and Beans Veg Cutlets
These Carrot and Beans Veg Cutlets are a delightful twist on traditional cutlets, packed with nutrients and bursting with flavor. Perfect for a quick snack or a light meal, they’re sure to become a favorite in your household.
Ingredients
- 1 cup grated carrots
- 1 cup boiled and mashed beans
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 2 tbsp chopped cilantro
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil for frying
Instructions
- In a large bowl, combine the grated carrots, mashed beans, breadcrumbs, chopped onions, cilantro, cumin powder, garam masala, and salt. Mix well until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat oil in a pan over medium heat. Once hot, add the cutlets in batches, ensuring not to overcrowd the pan.
- Fry each cutlet for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain any excess oil.
The combination of sweet carrots and hearty beans creates a satisfying texture, while the spices add a warm, aromatic flavor that’s irresistible. Serve these cutlets with your favorite dip for an extra kick.
Tip: For a healthier version, you can bake the cutlets at 375°F for 20 minutes, flipping halfway through.
Mushroom and Peas Veg Cutlets
These Mushroom and Peas Veg Cutlets are a delightful twist on traditional cutlets, offering a burst of earthy flavors and a satisfying crunch that’s perfect for a cozy night in.
Ingredients
- 1 cup finely chopped mushrooms
- 1/2 cup boiled peas, mashed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 2 tbsp cornflour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- In a large bowl, mix together the chopped mushrooms, mashed peas, onions, breadcrumbs, cornflour, garlic powder, salt, and black pepper until well combined.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat the vegetable oil in a pan over medium heat. Once hot, add the cutlets and cook for 3-4 minutes on each side until golden brown and crispy.
- Remove from the pan and place on a paper towel to absorb any excess oil.
The secret to these cutlets’ irresistible texture lies in the combination of mushrooms and peas, creating a perfect balance between softness and crunch.
Tip: For an extra crispy exterior, you can coat the shaped cutlets in additional breadcrumbs before frying.
Sweet Corn and Cheese Veg Cutlets
These Sweet Corn and Cheese Veg Cutlets are a delightful twist on the classic veg cutlet, combining the sweetness of corn with the creamy richness of cheese for a snack that’s irresistibly crispy on the outside and tender on the inside.
Ingredients
- 2 cups sweet corn kernels, boiled and mashed
- 1 cup grated cheddar cheese
- 1/2 cup breadcrumbs, plus extra for coating
- 1/4 cup finely chopped onions
- 1 tbsp finely chopped green chilies
- 1 tbsp cornflour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp oil for shallow frying
Instructions
- In a large bowl, combine the mashed sweet corn, grated cheddar cheese, 1/2 cup breadcrumbs, chopped onions, green chilies, cornflour, garlic powder, salt, and black pepper. Mix well to form a firm mixture.
- Divide the mixture into equal portions and shape each into a flat cutlet. Coat each cutlet lightly with the extra breadcrumbs.
- Heat 2 tbsp oil in a non-stick pan over medium heat. Shallow fry the cutlets in batches for 3-4 minutes on each side until golden brown and crispy.
- Drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
The magic of these cutlets lies in the perfect balance between the sweet corn and the sharp cheddar, creating a flavor that’s both comforting and exciting.
Tip: For an extra crispy exterior, you can double coat the cutlets by dipping them in a little water before the final breadcrumb coating.
Paneer and Capsicum Veg Cutlets
These Paneer and Capsicum Veg Cutlets are a delightful twist on traditional cutlets, offering a perfect blend of creamy paneer and crunchy capsicum for a satisfying bite every time.
Ingredients
- 1 cup grated paneer
- 1/2 cup finely chopped capsicum
- 1/2 cup boiled and mashed potatoes
- 1/4 cup breadcrumbs
- 1 tbsp cornflour
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 2 tbsp oil for shallow frying
Instructions
- In a large bowl, combine the grated paneer, chopped capsicum, mashed potatoes, breadcrumbs, cornflour, garam masala, red chili powder, and salt. Mix well to form a dough-like mixture.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat oil in a pan over medium heat. Shallow fry the cutlets for 3-4 minutes on each side until they are golden brown and crispy.
- Remove the cutlets from the pan and place them on a paper towel to drain any excess oil.
The magic of these cutlets lies in their contrasting textures—soft paneer meets the crispness of capsicum, creating a harmony of flavors in every bite.
Tip: For an extra crispy exterior, you can coat the shaped cutlets in additional breadcrumbs before frying.
Broccoli and Cauliflower Veg Cutlets
These Broccoli and Cauliflower Veg Cutlets are a crispy, flavorful twist on traditional cutlets, perfect for a quick snack or a light meal.
Ingredients
- 1 cup finely chopped broccoli
- 1 cup finely chopped cauliflower
- 2 medium potatoes, boiled and mashed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for frying
Instructions
- In a large bowl, combine the chopped broccoli, cauliflower, mashed potatoes, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each into a flat cutlet.
- Heat olive oil in a non-stick skillet over medium heat. Fry the cutlets in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
The secret to these cutlets’ irresistible crunch lies in the perfect blend of broccoli and cauliflower, which also keeps them wonderfully moist inside.
Tip: For an extra crispy exterior, you can coat the shaped cutlets in additional breadcrumbs before frying.
Lentil and Oats Veg Cutlets
These Lentil and Oats Veg Cutlets are a hearty, flavorful twist on traditional cutlets, perfect for a nutritious snack or a light meal.
Ingredients
- 1 cup cooked lentils
- 1/2 cup rolled oats
- 1 small onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp olive oil
- 1/4 cup breadcrumbs
Instructions
- In a large bowl, mash the cooked lentils until mostly smooth.
- Add the rolled oats, chopped onion, grated carrot, minced garlic, cumin powder, turmeric powder, red chili powder, and salt. Mix well to combine.
- Shape the mixture into small patties, about 1/2 inch thick.
- Heat olive oil in a non-stick pan over medium heat. Coat each patty lightly with breadcrumbs.
- Cook the patties for 3-4 minutes on each side, until golden brown and crispy.
The combination of lentils and oats not only packs these cutlets with protein and fiber but also gives them a uniquely satisfying texture that’s crispy on the outside and tender inside.
Tip: For an extra crunch, toast the oats lightly before adding them to the mixture.
Quinoa and Sweet Potato Veg Cutlets
These Quinoa and Sweet Potato Veg Cutlets are a delightful twist on traditional cutlets, packed with protein and a sweet, earthy flavor that’s irresistibly good.
Ingredients
- 1 cup cooked quinoa
- 1 medium sweet potato, boiled and mashed
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp lemon juice
- 1 egg, beaten (for binding)
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine the cooked quinoa, mashed sweet potato, breadcrumbs, 1 tbsp olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, chopped cilantro, and lemon juice. Mix well until all ingredients are evenly distributed.
- Add the beaten egg to the mixture and stir until the mixture holds together. If the mixture is too wet, add a little more breadcrumbs.
- Divide the mixture into 8 equal portions and shape each into a flat cutlet.
- Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Fry the cutlets in batches for about 4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
The combination of quinoa and sweet potato not only gives these cutlets a unique texture but also a flavor that’s both nutty and sweet, making them a hit at any gathering.
Tip: For an extra crispy exterior, you can coat the shaped cutlets in additional breadcrumbs before frying.
Zucchini and Corn Veg Cutlets
These Zucchini and Corn Veg Cutlets are a delightful way to sneak some veggies into your meal, offering a crispy exterior with a soft, flavorful inside that everyone will love.
Ingredients
- 2 cups grated zucchini
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for frying
Instructions
- In a large bowl, combine the grated zucchini, corn kernels, breadcrumbs, Parmesan cheese, beaten egg, all-purpose flour, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Heat the olive oil in a large skillet over medium heat. Form the mixture into small patties, about 1/2 inch thick.
- Fry the patties in the skillet for 3-4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the skillet.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
The combination of zucchini and corn not only packs these cutlets with nutrients but also gives them a sweet and savory flavor that’s irresistibly good. Perfect for a quick snack or a side dish!
Tip: For an extra crispy texture, you can bake the cutlets at 400°F for 20 minutes, flipping halfway through, instead of frying.
Chickpea and Spinach Veg Cutlets
These Chickpea and Spinach Veg Cutlets are a crispy, flavorful twist on traditional cutlets, packed with protein and greens for a satisfying bite.
Ingredients
- 1 cup boiled chickpeas, mashed
- 1 cup finely chopped spinach
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp olive oil for frying
Instructions
- In a large bowl, combine the mashed chickpeas, chopped spinach, breadcrumbs, onions, and garlic.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the mixture. Mix well until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat olive oil in a pan over medium heat. Fry the cutlets in batches for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain any excess oil.
The combination of earthy chickpeas and fresh spinach, spiced just right, makes these cutlets irresistibly crunchy on the outside and tender on the inside.
Tip: For an extra crispy texture, you can coat the shaped cutlets in additional breadcrumbs before frying.
Rice and Mixed Vegetable Veg Cutlets
These Rice and Mixed Vegetable Veg Cutlets are a delightful way to turn leftover rice and veggies into a crispy, flavorful snack that everyone will love.
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn), finely chopped
- 1/4 cup breadcrumbs
- 2 tbsp all-purpose flour
- 1 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions
- In a large bowl, combine the cooked rice, mixed vegetables, breadcrumbs, all-purpose flour, garam masala, salt, and black pepper. Mix well.
- Add water gradually to the mixture until it binds together easily. Shape the mixture into small, flat cutlets.
- Heat vegetable oil in a pan over medium heat. Once hot, add the cutlets in batches. Cook for 3-4 minutes on each side until golden brown and crispy.
- Remove the cutlets from the pan and place them on a paper towel to drain any excess oil.
The secret to these cutlets’ irresistible crunch lies in the perfect balance of rice and veggies, creating a texture that’s crispy on the outside and soft inside.
Tip: For an extra crispy exterior, you can roll the shaped cutlets in additional breadcrumbs before frying.
Tofu and Bell Pepper Veg Cutlets
These Tofu and Bell Pepper Veg Cutlets are a crispy, flavorful twist on traditional cutlets, perfect for a quick weeknight dinner or a hearty snack.
Ingredients
- 1 cup firm tofu, crumbled
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup breadcrumbs
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large bowl, combine crumbled tofu, chopped red bell pepper, breadcrumbs, cornstarch, garlic powder, onion powder, salt, and black pepper. Mix well until the mixture holds together.
- Divide the mixture into equal portions and shape each into a flat cutlet.
- Heat olive oil in a non-stick pan over medium heat. Cook the cutlets for 3-4 minutes on each side, until golden brown and crispy.
- Serve hot with your favorite dipping sauce or atop a fresh salad for a complete meal.
The combination of tofu and bell pepper not only packs these cutlets with protein but also gives them a delightful crunch and a pop of color.
Tip: For an extra crispy exterior, you can lightly coat the shaped cutlets with additional breadcrumbs before frying.
Bread and Mixed Veg Cutlets
These Bread and Mixed Veg Cutlets are a delightful way to turn leftover bread and veggies into a crispy, flavorful snack that everyone will love.
Ingredients
- 4 slices of bread, crusts removed
- 1 cup mixed vegetables (carrots, beans, peas), finely chopped
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil for shallow frying
Instructions
- Soak the bread slices in water for a minute, then squeeze out the excess water and mash them well.
- In a bowl, combine the mashed bread, mixed vegetables, onion, green chilies, cilantro, ginger-garlic paste, turmeric powder, garam masala, red chili powder, and salt. Mix well to form a dough-like mixture.
- Divide the mixture into equal portions and shape them into small, flat cutlets.
- Heat oil in a pan over medium heat. Shallow fry the cutlets for 3-4 minutes on each side until they are golden brown and crispy.
- Serve hot with your favorite chutney or ketchup.
The magic of these cutlets lies in their perfect balance of textures—crispy on the outside, soft and flavorful on the inside, making them an irresistible snack any time of the day.
Tip: For an extra crunch, you can coat the cutlets in breadcrumbs before frying.
Soya Chunks and Potato Veg Cutlets
These Soya Chunks and Potato Veg Cutlets are a delightful twist on traditional cutlets, offering a protein-packed bite that’s both satisfying and easy to make at home.
Ingredients
- 1 cup soya chunks, soaked and drained
- 2 medium potatoes, boiled and mashed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onions
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil for frying
Instructions
- In a mixing bowl, combine the soaked soya chunks, mashed potatoes, breadcrumbs, onions, ginger-garlic paste, garam masala, red chili powder, turmeric powder, and salt. Mix well to form a uniform mixture.
- Divide the mixture into equal portions and shape each into a flat, round cutlet.
- Heat oil in a pan over medium heat. Fry the cutlets in batches until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the cutlets from the pan and place them on a paper towel to drain any excess oil.
The combination of soya chunks and potatoes gives these cutlets a unique texture that’s both chewy and soft, making them a hit among both kids and adults.
Tip: For an extra crispy exterior, you can coat the shaped cutlets in additional breadcrumbs before frying.
Peanut and Potato Veg Cutlets
These Peanut and Potato Veg Cutlets are a delightful twist on the classic, offering a crunchy exterior with a soft, flavorful center that’s perfect for a quick snack or a side dish.
Ingredients
- 2 large potatoes, boiled and mashed
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup breadcrumbs
- 1 tbsp cilantro, finely chopped
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, chopped peanuts, breadcrumbs, cilantro, cumin powder, red chili powder, garam masala, and salt. Mix well until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each into a flat, round cutlet about 1/2 inch thick.
- Heat oil in a pan over medium heat. Once hot, place the cutlets in the pan, ensuring they don’t overlap.
- Fry each side for 3-4 minutes or until golden brown and crispy. Flip carefully to avoid breaking.
- Remove from the pan and place on a paper towel to drain excess oil.
The combination of crunchy peanuts and soft potatoes creates a texture that’s irresistibly satisfying, making these cutlets a hit at any gathering.
Tip: For an extra crunch, you can roll the shaped cutlets in additional breadcrumbs before frying.
Cornflakes Crusted Veg Cutlets
These Cornflakes Crusted Veg Cutlets are a crunchy, flavorful twist on the classic veggie patty, perfect for a quick snack or a light meal.
Ingredients
- 2 cups mashed potatoes
- 1 cup finely chopped mixed vegetables (carrots, beans, peas)
- 1/4 cup finely chopped onions
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
- 1 cup crushed cornflakes
- 1/2 cup all-purpose flour
- 1/2 cup water
- Oil for frying
Instructions
- In a large bowl, combine mashed potatoes, mixed vegetables, onions, garlic powder, ginger powder, turmeric powder, garam masala, salt, black pepper, lemon juice, and cilantro. Mix well.
- Shape the mixture into small patties.
- In a shallow dish, mix all-purpose flour and water to create a thin paste.
- Dip each patty into the flour paste, then coat evenly with crushed cornflakes.
- Heat oil in a pan over medium heat. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side.
- Remove from oil and place on paper towels to drain excess oil.
The cornflakes coating gives these veg cutlets an irresistible crunch that contrasts beautifully with the soft, spiced interior. Serve with your favorite chutney or ketchup for dipping.
Tip: For an extra crispy texture, you can bake the coated cutlets at 375°F for 20 minutes instead of frying.
Semolina and Vegetable Veg Cutlets
These Semolina and Vegetable Veg Cutlets are a crispy, golden delight, packed with wholesome veggies and the unique texture of semolina, making them a perfect snack or side dish.
Ingredients
- 1 cup semolina (sooji)
- 2 cups water
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped green beans
- 1/4 cup finely chopped bell peppers
- 2 tbsp chopped cilantro
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tbsp vegetable oil
- 1/2 cup breadcrumbs for coating
- Oil for shallow frying
Instructions
- In a pan, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped carrots, green beans, and bell peppers. Sauté for 5 minutes until slightly soft.
- Stir in 1 tsp salt, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook for another minute.
- Add 1 cup semolina and 2 cups water to the pan. Mix well and cook on low heat, stirring continuously, until the mixture thickens and comes together like a dough. Remove from heat and let it cool slightly.
- Once cool enough to handle, divide the mixture into equal portions and shape them into cutlets. Coat each cutlet evenly with breadcrumbs.
- Heat oil in a pan over medium heat for shallow frying. Fry the cutlets in batches until golden and crispy on both sides, about 3-4 minutes per side.
The semolina gives these cutlets a delightful crunch outside while staying soft inside, a texture contrast that’s sure to impress.
Tip: For an extra crispy exterior, you can double coat the cutlets with breadcrumbs before frying.
Avocado and Sweet Corn Veg Cutlets
These Avocado and Sweet Corn Veg Cutlets are a delightful twist on traditional cutlets, combining creamy avocado with the sweet crunch of corn for a perfect snack or side dish.
Ingredients
- 1 ripe avocado, mashed
- 1 cup sweet corn kernels (fresh or frozen and thawed)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine the mashed avocado, sweet corn kernels, breadcrumbs, chopped onion, lemon juice, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Divide the mixture into equal portions and shape each into a small patty, about 1/2 inch thick.
- Heat olive oil in a non-stick skillet over medium heat. Once hot, add the patties in batches, making sure not to overcrowd the pan.
- Fry each patty for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm with your favorite dipping sauce. The creamy texture of the avocado paired with the sweet pops of corn makes these cutlets irresistibly good.
Tip: For an extra crispy exterior, you can coat the shaped patties in additional breadcrumbs before frying.
Conclusion
We hope this roundup of 20 delicious veg cutlet recipes inspires your next kitchen adventure! Each recipe is a testament to how easy and versatile making cutlets can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking!