Mixed Vegetable Cutlets (Breadcrumb-Coated Potato, Carrot and Pea Patties)
Why this recipe works
- Crisp outside, soft centre: A flour batter helps the breadcrumbs cling to the patties, giving a crunchy coating around the tender mashed vegetable filling.
- Warm, savoury spice: Ginger, green chilli, garam masala and cumin add depth without overwhelming the sweetness of the carrot and peas.
- Good for advance prep: The shaped cutlets can be chilled before frying, and cooked cutlets reheat well in a pan or oven.
Get the most out of this recipe
Adjust the heat
- For a gentler cutlet: Remove the seeds from the green chilli, or use less chilli and let the cumin and garam masala carry the flavour.
- For more heat: Use a hotter green chilli or leave in some seeds, keeping the extra heat balanced with enough salt and fresh coriander.
- Keep the spice rounded: Serve with coriander chutney for freshness, or ketchup for a sweeter contrast to the chilli and warm spices.
Common mistakes
- Not draining the vegetables well: Excess moisture makes the mixture loose and harder to shape, so let the boiled vegetables steam-dry briefly before mashing.
- Frying over too high a heat: Keep the pan at a steady medium heat so the coating browns evenly while the centre heats through.
- Adding too many at once: Fry in batches to maintain the oil temperature and help each cutlet develop a crisp, golden crust.
Make-ahead tips
- Shape before cooking: The patties can be shaped and chilled briefly before frying, which helps them firm up if the mixture feels soft.
- Freeze cooked cutlets: Cool completely, freeze in a single layer, then transfer to a sealed container for longer storage.
- Reheat for crispness: Warm in a frying pan with a little oil, or reheat in a 200°C (390°F) oven until piping hot.
Serving ideas
- Classic chutney pairing: Coriander chutney adds brightness and a fresh herbal contrast to the fried coating.
- Sweet-tangy option: Ketchup is a simple, family-friendly match for the spiced potato filling.
- Serve while hot: These cutlets are best served soon after frying, when the breadcrumb coating is at its crispest.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Peel the carrots and cut into small pieces. Put the potatoes and carrots into a large pot, cover with water, add 1 tsp of the fine sea salt, and bring to the boil.
- Simmer for 12 to 15 minutes until the potatoes are tender. Add the green peas for the final 2 minutes, just until heated through. Drain well in a colander and leave for 2 minutes so steam can escape.
- Tip the vegetables into a mixing bowl and mash until mostly smooth with a few small bits for texture. Finely grate the ginger root, finely chop the green chili pepper, and chop the fresh coriander. Stir them into the mash with the garam masala, ground cumin, and the remaining fine sea salt.
- Divide the mixture into 8 patties and press firmly so they hold together. Put the plain flour in a shallow bowl and whisk in 90 ml water to make a smooth, thick batter. Put the breadcrumbs in a second shallow bowl.
- Dip each patty in the flour batter, letting the excess drip off, then coat well in breadcrumbs. Set the coated cutlets on a plate and press lightly to help the crumbs adhere. If the mixture feels soft, chill the patties for 10 minutes before frying.
- Heat the sunflower oil in a frying pan over medium heat. Shallow-fry the cutlets in batches for 3 to 4 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Drain briefly on a plate and serve hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, drain the vegetables thoroughly and let them steam-dry before mashing; excess moisture makes the cutlets harder to shape.
- Keep the oil at a steady medium heat so the cutlets heat through before the breadcrumbs darken.
- If serving to children or anyone sensitive to heat, remove the seeds from the green chili pepper before chopping.
Substitutions
- Replace the green chili pepper with a smaller amount of ground cumin for a milder cutlet.
- Replace the breadcrumbs with a finer grind of breadcrumbs for a more even coating.
- Replace the sunflower oil with olive oil for a slightly fruitier flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a frying pan with a little sunflower oil over medium heat for 2 to 3 minutes per side, or bake at 200°C (390°F) for 10 to 12 minutes until piping hot. Freeze cooked cutlets in a single layer, then transfer to a container; reheat from frozen in a 200°C (390°F) oven for 18 to 22 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (35min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Gluten Wheat
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