Indian · PANTRYHOP RECIPE
Vegetable cutlet
40 minutes · 4 servings · vegetarian
A familiar tea-time snack found in many Indian homes and cafés.
Ingredients
Check you have the quantities below.
- 2 medium potatoes, boiled and mashed
- 1 cup mixed vegetables, finely chopped and cooked
- 1/2 cup breadcrumbs
- 1 tsp cumin powder
- 1 tsp salt
- 3 tbsp oil
Let’s make it
- Mix potatoes, cooked vegetables, cumin powder, and salt.
- Shape into 8 patties and coat lightly with breadcrumbs.
- Heat oil in a skillet over medium heat.
- Cook patties 3–4 minutes per side until golden and hot through.
- Serve with ketchup or chutney.
Make small oval cutlets so children can hold them easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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