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Vegetable Street-Style Cutlets

These vegetable cutlets are crispy on the outside with a tender, flavorful interior packed with spiced vegetables. They are pan-fried to a golden brown, with a satisfying crunch and aromatic spices that evoke nostalgic street food vibes, making them perfect as a snack or main dish. Customizable with seasonal vegetables and herbs, they bring together comfort and freshness in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Carrots finely grated
  • 2 pieces Potatoes peeled and grated
  • 1 small Onion finely grated
  • 1 teaspoon Cumin ground
  • 1 teaspoon Coriander ground
  • a handful Cilantro chopped
  • 1 tablespoon Bread crumbs for binding and crunch
  • 1 piece Egg beaten, optional for binding
  • oil for frying Neutral oil vegetable or canola
  • to taste Salt adjust as needed

Equipment

  • Large mixing bowl
  • Grater
  • Frying pan
  • Spatula or tongs
  • Paper towels

Method
 

  1. Gather all your equipment and ingredients: grate carrots, potatoes, and onion into a large mixing bowl, and chop the cilantro for a fresh burst of flavor.
  2. Mix the grated vegetables and onion thoroughly, breaking up any clumps so everything is evenly combined.
  3. Add the cumin, coriander, chopped cilantro, and salt to the bowl. Stir well until the spices are evenly distributed and the aroma is warm and fragrant.
  4. Sprinkle in the bread crumbs and, if using, pour in the beaten egg. Mix everything together until the mixture feels cohesive and holds together when shaped—it should be slightly sticky but firm.
  5. Divide the mixture into four equal portions and shape each into flat, round patties about 1.5 cm thick. Keep them uniform for even frying.
  6. Heat enough neutral oil in a frying pan over medium heat until it shimmers slightly, around 180°C (355°F). You can test it by dropping a small piece of mixture—if it sizzles immediately, the oil is ready.
  7. Carefully place the patties into the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes per side, until they turn a beautiful golden brown and crispy on the outside.
  8. Use a spatula or tongs to flip the cutlets gently, ensuring they cook evenly and develop a crispy crust. The sizzling sound should slow down and become more gentle as they crisp up.
  9. Once golden and crispy, transfer the cutlets onto paper towels to drain excess oil. Let them rest for a minute to set their shape and enhance the crunch.
  10. Serve the hot vegetable cutlets with a squeeze of lemon or a side of yogurt or chutney for added flavor. Enjoy their crispy texture and aromatic spices!

Notes

For a vegan version, skip the egg and add a bit more bread crumbs or ground oats for binding. These cutlets can be prepared ahead, stored in the fridge, or frozen for later frying.