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Baked Vegetable Cutlets

These baked vegetable cutlets are crispy on the outside and tender inside, made from a mixture of roasted carrots, potatoes, and onions seasoned with spices and herbs. The oven-baking process gives them a light, golden crust without the greasiness of frying, resulting in a wholesome, satisfying snack or main dish with a comforting aroma. Perfect for a fuss-free, healthy meal that highlights the natural sweetness and earthiness of vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups grated carrots roasted until tender
  • 1 cup mashed potatoes starchy variety like Russet
  • 1 finely chopped onion preferably red onion
  • 1 teaspoon cumin ground
  • 0.5 teaspoon coriander ground
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons breadcrumbs Panko or regular
  • 1 large egg beaten
  • 2 teaspoons oil for brushing

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Grater
  • Mixing bowl
  • Brush or pastry brush

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and lightly brush with oil to prevent sticking.
  2. In a large bowl, combine the grated carrots, mashed potatoes, and finely chopped onion. Mix well until the ingredients are evenly distributed and the mixture feels moist but holds together when shaped.
  3. Add the ground cumin, ground coriander, salt, and beaten egg to the vegetable mixture. Stir thoroughly to incorporate all the spices and binders, creating a cohesive mixture.
  4. Divide the mixture into four equal portions. Shape each into a flat, round patty about 1.5 cm thick using your hands. Place each patty carefully onto the prepared baking sheet, leaving space between them.
  5. Using a brush or your fingers, lightly brush the tops of each patty with oil. This helps them turn a beautiful golden color and become crispy during baking.
  6. Bake the cutlets in the preheated oven for 20-25 minutes. Flip them gently halfway through baking and brush with a little more oil if desired. They should be golden brown and crispy around the edges when done.
  7. Remove the cutlets from the oven and let them rest for about 5 minutes. This helps them set and makes handling easier, while the aroma of roasted spices fills your kitchen.
  8. Serve the baked vegetable cutlets hot, garnished with fresh herbs or a squeeze of lemon if desired. Enjoy their crispy exterior and tender inside as a wholesome snack or main dish.