Vegetable Cutlets

Vegetable cutlets recipeVegetable cutlets are kitschy stalwarts of India’s wonderful railway cafeterias. I remember them as flat patties, usually in the shape of a teardrop or round, with specks of sooji or rava or farina. They were served up with ketchup and didn’t taste of any particular vegetable. Heck, they didn’t even taste particularly good. And they tasted the same no matter where you were in the country.

But they were usually available when you wanted something vegetarian and something hot, and sometimes that was good enough.

I have been on a mission to reduce the amount of sweets cooked in my kitchen and that means coming up with recipes to satisfy the snack-seeking Desi when we get home from work late in the afternoon. It’s either that or gobs of peanut butter and jelly on toast. Since that latter option doesn’t appeal to me as it does to him, I try when I can to come up with something different.

These vegetable cutlets are a great option because their lusciousness owes itself to the great spud and not fat. I’ve said this before and I’ll repeat it– potatoes are one of the best veggies around, and they appeal to almost anyone, child or adult. What usually gives potatoes a bad rep is the way they are prepared– deep-fried, or topped with tons of unhealthy cheese or sour cream. But find a healthy way to cook it, and you can have your potato and eat it too.

I’ve no time to chat today, so I’ll leave you with the recipe for these cutlets. They’re easy and they taste better than any vegetable cutlet I ever ate at a railway cafeteria. They’re also versatile– you could add to these grated carrots, green peppers…use your imagination. The best part– like I told Desi, it’s like eating your veggies for a snack.

How great is that?
Vegetable cutlets

Vegetable Cutlets
Prep time
Cook time
Total time
Vegetable Cutlets
Recipe type: Snack
Cuisine: Indian
  • 3 medium russet potatoes, boiled and mashed. Leave their jackets on– potatoes hide most of their best nutrition right under the skin, so it’s never a good idea to peel them. Make sure, though, that the potato skins are in small bits.
  • 1 cup green peas
  • 1 cup green beans, chopped fairly fine
  • 1 medium onion, finely diced
  • ¼ cup chopped cashewnuts
  • 1 tbsp grated ginger
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder, like paprika or– if you want more heat– cayenne
  • 2 tbsp all-purpose flour
  • Juice of 1 lemon or lime
  • ¼ cup finely chopped coriander leaves
  • ½ cup of bread crumbs (I used panko — Japanese bread crumbs that crisp up really well). Place in a plate for dredging the cutlets.
  • 1 tbsp canola or other vegetable oil
  • Spray oil
  • Salt to taste
  1. Heat oil in a skillet. Add the cumin seeds, and, once they sputter, add the onions and garlic.
  2. Stir-fry the onions for about a couple of minutes until they start to soften.
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  4. Add the cashew nuts and stir-fry for a minute.
  5. Add the chilli and turmeric powders, stir into the oil, then add the peas and green beans. Cook for another two or three minutes until they are quite tender.
  6. Add the mashed potatoes and stir well together. Add salt to taste, and lemon juice.
  7. Turn off the heat and stir in the coriander leaves and the flour. Set aside so the potatoes are cool enough to handle.
  8. Heat a cast-iron or non-stick skillet.
  9. Spray on a film of oil.
  10. Take a 1-inch ball of the potato mixture and flatten it into a disc.
  11. Dredge it through the panko crumbs so you have a fairly even coating on both sides.
  12. Place the cutlets one by one in the hot skillet, without overcrowding. Cook on each side until golden-brown.
  13. Serve hot with ketchup.



I’ll leave you with a picture of Bunny, a frequent visitor to our backyard (and my vegetable garden) in the summer months. How cute is she?

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

28 thoughts on “Vegetable Cutlets

  1. Permalink  ⋅ Reply


    June 23, 2010 at 2:18pm

    Just too good Vaish! That cutlet is just waiting for a bite to sink into it.
    And Bunny is so cute .. you are so lucky. :-)
    Hope Lucy is doing great.

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    Jaya Wagle

    June 23, 2010 at 2:22pm

    Vaishali, I was looking for a cutlet recipe, just because we buy the frozen ones at the Indian store but they are expensive. These are a good alternative when I don’t want to cook just for me. I sandwich them between bread spread with some pesto and melted cheese. Thank you for the recipe. :)

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    Happy Cook

    June 23, 2010 at 2:27pm

    I love vegetable cutlets it always reminds me of the afternnon spend in the Indian coffee house. This looks yumm.

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    June 23, 2010 at 2:59pm

    Great looking cutlets :) I always like them so much.

    The bunny looks sooooo cute :)

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    June 23, 2010 at 3:01pm

    Bunny picture is so cute. I have a bunny visitor too and he/she isn’t letting a single zucchini get big. I am not really happy about it, but can’t help. Cool cutlets.

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    June 23, 2010 at 4:19pm

    nice cutlets recipes. would love to have them when raining!!

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    June 23, 2010 at 7:40pm

    Bunny looks cute…cutlets looks super delicious..

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    June 23, 2010 at 7:50pm

    Sounds delicious! I’ve never had these before but I would love to give them a try.

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    Zengirl @ Heart and Mind

    June 23, 2010 at 10:54pm


    I love cutlets and your pictures are so yummy. I love to cook but wish you were my neighbor so I could sneak and do taste test :-)

    I love the picture of bunny, we recently had our neighbor bunny visit our yard and eat our baby plants but we did not mind at all. Kids had fun seeing rabbit in our own home garden.

    By the way, I finally revealed my name on my blog today :-) FYI.

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    Sanjeeta kk

    June 23, 2010 at 11:09pm

    An all time favorite for my kids, this version is interesting. A good change from the usual tikias, to try this weekend. Thanks for sharing.

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    June 24, 2010 at 5:01am

    I love cutlets too. And I think its a good idea to make them as snack instead of something sweet :)

    Bunny is so cute!!!!

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    June 24, 2010 at 2:47pm

    These sound really great! I love patties made with potatoes. Yours look so special!

  13. Permalink  ⋅ Reply


    June 24, 2010 at 2:51pm

    I never can resist cutlets, and your version looks delicious. They are a great vehicle for all sorts of leftovers ;)

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    June 24, 2010 at 8:59pm

    Cutlets are always a welcome snack in my home and your version looks seriously tempting ! The bunny looks real cute…

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    June 26, 2010 at 10:54pm

    These Cutlets look lovely and delicious :-) The Bunny is cute :-)

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    June 28, 2010 at 8:45am

    Yum, these look awesome! I love patties and pancakes of all sort. And that bunny is adorable.

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    June 28, 2010 at 7:56pm

    These look delicious and easy to prepare. I’ve been looking for an alternative to my delicious black bean burgers, just for a change, and this looks like a winner! Thanks for sharing.

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    June 29, 2010 at 1:47pm

    Great recipie;I did not understand how to dredge them thru bread crumbles.

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    June 29, 2010 at 9:34pm

    wonderful, Vaishali! I was looking for an appetizer to take to a party and here is your recipe! Thank you!
    I bet these freeze well too, ya?

  20. Permalink  ⋅ Reply


    July 5, 2010 at 4:37am

    You’re right, this is a great way to get in more veggies. I love cutlets!!

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    July 13, 2010 at 11:45am

    I can have cutlets in any shape or form (there is even a raw banana cutlet on my blog!)As a toddler I was christened Cutlet Mary by my Anglo Indian neighbours for my voracous appetite when it came to gobbling down cutlets…

    I am going back home and making this! :)

  22. Permalink  ⋅ Reply


    November 17, 2010 at 2:05am

    Hi, when do you add the 2 tbsp of flour? Is it added at the end to thicken the mixture perhaps? Thanks!

  23. Permalink  ⋅ Reply


    November 17, 2010 at 3:15am

    Anon, yes, add them when you put the mixture together.

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    November 17, 2010 at 7:39pm

    Thanks for the reply Vaishali. I made them last night without the flour as I wasn’t sure what to do with it–felt it was safer to leave it out. They were yummy although a bit delicate to handle. Another batch is on the stove as I type, I’ll be using the flour this time. In Sri Lanka we deep fry cutlets but since I became vegan they always fall apart in the oil without the egg that is traditionally used to bind them. Your spray-fry version is just as good, and healthier. Ammas restaurant in Vienna sells deep fried cutlets, I wonder what they use to bind them… Anyway, I digress, thanks for writing an awesome blog! I love this recipe!

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    November 18, 2010 at 7:05pm

    Anonymous, Thanks for the feedback. You’re right, the flour does help them bind. Glad you enjoyed the cutlets. :)

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