These oven baked vegetable cutlets are a lighter take on a much-loved Indian snack. Mashed vegetables are gently spiced, shaped into patties, and baked until golden, giving a crisp finish without deep frying.
They are ideal for evening snacks, kids lunchboxes, or as a starter when you want something homemade and wholesome. The method is simple and suitable for beginners, with clear steps and easily available ingredients.
Recipe Information
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serves: 8 cutlets
Difficulty level: Easy
Ingredients
Vegetables
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2 medium potatoes, boiled and mashed
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1 small carrot, finely grated
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¼ cup green peas, boiled and lightly crushed
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2 tablespoons sweetcorn, boiled
Flavouring and binding
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1 teaspoon vegetable oil
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½ teaspoon cumin seeds
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1 small onion, very finely chopped
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1 small green chilli, finely chopped
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1 teaspoon grated ginger
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½ teaspoon ground coriander
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¼ teaspoon turmeric powder
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Salt to taste
For coating
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3 tablespoons breadcrumbs
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1 tablespoon milk or water
For baking
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Oil for brushing
Step-by-Step Method
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Preheat the oven to 200°C. Line a baking tray with parchment paper or lightly grease it.
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Heat 1 teaspoon of oil in a small pan over medium heat.
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Add cumin seeds and allow them to sizzle.
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Add the chopped onion and cook for 3 to 4 minutes until soft.
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Stir in green chilli and ginger, cooking for 30 seconds.
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Turn off the heat and add ground coriander, turmeric and salt.
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Transfer this mixture to a large bowl.
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Add mashed potatoes, carrot, peas and sweetcorn. Mix well to form a soft dough.
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Divide the mixture into equal portions and shape into flat round cutlets.
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In a small bowl, mix breadcrumbs with milk or water.
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Lightly coat each cutlet with the breadcrumb mixture.
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Place the cutlets on the prepared tray and brush the tops lightly with oil.
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Bake for 20 to 25 minutes, turning once halfway, until golden and crisp.
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Remove from the oven and allow to rest for 2 minutes before serving.
Cooking Tips
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Mash the potatoes smoothly to help the cutlets hold together.
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Keep the cutlets slightly flat so they bake evenly.
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Turning halfway helps both sides brown evenly.
Variations
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Vegan: Use water instead of milk for coating.
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Gluten-free: Use crushed gluten-free cornflakes instead of breadcrumbs.
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Air fryer: Cook at 180°C for 12 to 15 minutes, turning once.
Serving Suggestions
Serve hot with green chutney, tomato ketchup, or as a filling inside soft burger buns. They also work well alongside a light salad.
Storage and Reheating
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Store cooked cutlets in the fridge for up to 2 days.
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Reheat in the oven or air fryer to restore crispness.
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Unbaked cutlets can be frozen for up to 1 month.
