Gather all your tools: a grater, a mixing bowl, a frying pan, and paper towels ready for draining.
Start by grating the carrots and chopping the bell peppers into tiny pieces. Make sure to squeeze out excess moisture from the grated carrots and mashed potatoes to prevent sogginess.
In your mixing bowl, combine the grated carrots, mashed potatoes, chopped bell peppers, and chopped cilantro. Add the cumin powder, salt, pepper, and half of the breadcrumbs. Mix everything thoroughly until the mixture holds together when pressed.
Divide the mixture into four equal parts. Take each portion and shape it into a flat patty about 1 cm thick, pressing firmly to ensure they hold shape. Chill the shaped cutlets in the fridge for 10-15 minutes if they feel too loose.
Heat about half an inch of vegetable oil in your frying pan over medium heat until shimmering and hot. You can test readiness by dropping a small piece of mixture—if it bubbles and sizzles immediately, the oil is perfect.
Carefully place the cutlets into the hot oil, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes, until they turn a deep golden brown and the crust is crispy and crackling.
Once golden and crispy, flip the cutlets with a spatula and fry the other side until similarly crisp and golden. The aroma of spices and frying oil will fill your kitchen.
Transfer the cooked cutlets onto paper towels to drain excess oil. Let them rest for a minute to maintain their crunch.
Serve the vegetable cutlets hot, garnished with additional cilantro or lemon wedges if desired. Enjoy their crispy exterior paired with the tender, flavorful interior.
