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Baked Vegetable Cutlets

These baked vegetable cutlets are a wholesome twist on street food favorites, featuring a mixture of mashed potatoes and colorful vegetables shaped into patties. Baked until golden and crispy, they boast a tender interior with a satisfying crunch on the outside, all without the oil of traditional frying. Perfect as a snack or light meal, they combine comfort and health in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large potatoes Russets preferred for fluffiness
  • 1 cup mixed vegetables finely chopped carrots, peas, and corn
  • 1 teaspoon cumin ground
  • 0.5 teaspoon chili powder
  • 1 large egg beaten, or vegan binder
  • 0.5 cup breadcrumbs Panko or crushed cornflakes
  • 2 tablespoons olive oil for brushing
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Mixing bowl
  • Potato masher
  • Baking sheet
  • Parchment paper
  • Spatula

Method
 

  1. Gather all your tools: a mixing bowl, potato masher, baking sheet lined with parchment, and a spatula. Preheat your oven to 200°C (390°F).
  2. Peel and cut the potatoes into chunks, then boil them in salted water until they are very tender, about 15 minutes. The potatoes should be soft enough to mash easily.
  3. Drain the potatoes and transfer them to a mixing bowl. Mash thoroughly until smooth and fluffy, feeling the texture become creamy and light.
  4. Finely chop the mixed vegetables—carrots, peas, and corn—and stir them into the mashed potatoes. Add cumin, chili powder, and a pinch of salt to boost flavor.
  5. Pour in the beaten egg (or vegan binder) and mix everything well until the mixture is cohesive and easy to shape. If it feels too loose, sprinkle in a little more breadcrumbs.
  6. Shape the mixture into 8-10 small, flat patties about 1.5 cm thick. Keep the shape firm but gentle, pressing gently to ensure they hold together.
  7. Place the patties on the prepared baking sheet lined with parchment paper. Brush the tops lightly with olive oil to help them turn golden and crispy during baking.
  8. Bake in the preheated oven for 20-25 minutes. Flip the cutlets halfway through, around the 12-minute mark, to promote even browning and crispness.
  9. Check for doneness: they should be golden brown, crispy on the outside, and tender inside. If they need more time, bake for a few additional minutes until perfect.
  10. Remove from the oven and let the cutlets rest for about 5 minutes. This helps them set and makes handling easier. Serve warm with a squeeze of lemon or your favorite chutney for extra flavor.