For more easy snacks like cutlets, check out my mushroom tikki recipe, raw banana kofta recipe, palak aloo tikkis, and this simple aloo tikki recipe.
Powder it in your blender or mixer and voila, bread crumbs!
Now we need a sticky coating that comes between the vegetable patties and the bread crumbs so that the bread crumbs will stick to the patties. The most common one is egg whites and that’s what my mom uses. I have made this recipe completely vegetarian so here’s what you can use instead of eggs whites in to coat the vegetable cutlets.
Coat both sides well. Just drizzle bread crumbs on the patty so that you can avoid turning it around too much and breaking it. 
Repeat with the rest of the vegetable mixture. I got about 12 cutlets with the amount of vegetables mentioned above. 
Flip over when one side is nice and brown. Cook both sides until crisp.
Drain on a kitchen towel and serve with ketchup, mashed lightly in a wrap, with curd rice – there are tons of options!
Here’s the recipe for vegetables cutlets, all in one place.
Vegetable Cutlets Recipe
Makes: 12
Ingredients:
For the patties:
1 potato
2 cups mixed vegetables cut into small pieces
1 small onion, chopped fine
2 green chillies, chopped fine
1/2 tsp red chilli powder (adjust according to heat level desired)
1 tsp chaat masala (or garam masala for a different taste)
A pinch of amchur / dried mango powder
1/4 tsp coriander powder / malli podi
1/4 tsp roasted jeera powder / cumin seeds
A handful of finely chopped fresh coriander leaves / kothamalli (optional)
Salt to taste
2 tsp oil
For the coating:
3 tbsp maida mixed into a paste with 3 tbsp water (approx.)
2 slices of bread, toasted dry on a skilled and powdered
Oil to shallow fry
Instructions:
1. First, make the patties. Steam cook or pressure cook the vegetables until soft yet firm. Heat oil for patties and add the onions. Fry until soft and transparent. Then add the chilly powder, jeera, coriander, amchur, chat masala and green chillies. Mix well for 30 seconds.
2. Mash the potato well and add with the other vegetables. Let the mixture cook until well incorporated (about 2-3 mins). Add the coriander leaves, if using, and mix well. Add salt just before shaping into patties, otherwise the mixture will sweat and loosen up, making it hard to form the shapes.
3. Place each patty in the flour-water mixture and coat well. Then place on the bread crumbs and coat well.
4. Shallow fry until golden brown on both sides. Serve hot with ketchup, curd rice or mashed up in a wrap or sandwich.
Veg cutlet is my anytime snack. I never knew one could use maida paste instead of eggs. I used to brush a little water on the cutlets and then have a hard time sticking the crumbs on and freeze them before frying. Next time when I make them it will be your way 🙂
Me likes! Nags, have you tried Nupur's pav bhaji cutlet? real good!
Hey yo Nags,
Guess what – I blogged about cutlets on mine too – but this time it was what my husband made.
These look so perfect…I want to dunk them into hot and sweet maggi and gobble it all up. Wish I could!
Hey Nags its been a long time i;ve been here
I love veg cutlets, though i'd opt for the non-veg one;s anytime….
Crispy cutlets makes me hungry…yummm!!
Nice recipe! I too don't like to take pictures at night,if so it happens,I use tripod and slow shutter speed,that helps somewat.
Seeing those delicious cutlets reminds me of going to the Bharath coffee house in EKM .
I remember all the girls used to take these veg cutlets with tomato sauce.
Delicious ones!! :)..
Making veg cutlets itslef is a long process, and we see here step by step as always! 🙂
Whew!..Great Job!…
they seem to say…I am ready to be popped in ;)…crumbly and yummy!!!
your pictures are nice and clear! window lighting is always a good idea. do you have an east facing window? that might give you stronger light..
Yummy cutlets,photos makes me hungry