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Baked Vegetable Cutlets

These baked vegetable cutlets are crispy, golden bites packed with mixed vegetables and spices, offering a healthier alternative to traditional fried snacks. The mixture is shaped into patties, coated with toasted breadcrumbs, and baked until crunchy and aromatic, with a satisfying texture and visually appealing golden crust. Perfect for a cozy family meal or snack that combines comfort with nutrition.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups starchy potatoes peeled and mashed
  • 1 cup mixed vegetables finely chopped, steamed or microwaved briefly
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 egg beaten, or flaxseed meal for vegan
  • ½ cup panko breadcrumbs toasted in a pan until golden
  • 2 tablespoons olive oil for brushing
  • fresh coriander or parsley chopped, for flavor

Equipment

  • Mixing bowls
  • Baking sheet
  • Silicone spatula
  • Frying pan
  • Brush

Method
 

  1. Preheat your oven to 200°C (390°F). Gather all your tools, including a baking sheet, mixing bowls, and a frying pan for toasting breadcrumbs.
  2. Peel and mash the potatoes until smooth and creamy, then place them in a large mixing bowl. The mash should be fluffy and free of lumps.
  3. Finely chop the mixed vegetables, then briefly steam or microwave them for about 2 minutes to soften. Drain any excess water and add them to the mashed potatoes.
  4. Add cumin, coriander, and a pinch of salt to the mixture. Mix thoroughly with a silicone spatula until everything is evenly combined and fragrant.
  5. In a small bowl, beat the egg (or prepare flaxseed mixture for vegan). Pour it into the vegetable and potato mixture, then gently fold until just combined, being careful not to overmix.
  6. Shape the mixture into 8-10 small, flat patties about 1 inch thick. Place each on a lined baking sheet, spacing them evenly.
  7. In a dry frying pan, toast the panko breadcrumbs over medium heat until golden and crispy, about 3-4 minutes. Transfer to a plate to cool slightly.
  8. Lightly brush each cutlet with olive oil to help them brown and develop a shiny, crispy exterior.
  9. Sprinkle the toasted breadcrumbs generously on top of each cutlet, pressing gently to help them adhere. This will give a crunchy crust once baked.
  10. Bake the cutlets in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy around the edges. Keep an eye on them during the last few minutes to prevent burning.
  11. Once baked, remove the cutlets from the oven and let them rest for about 5 minutes on a wire rack to set their shape. The aroma should be warm and savory, with a crisp, crackling crust.
  12. Serve the baked vegetable cutlets warm, garnished with chopped coriander or parsley. Enjoy their satisfying crunch and flavorful, veggie-packed interior!