Vegetable Cutlets Recipe

Try this versatile recipe for vegetable cutlets. These vegetable cutlets can be jazzed up with chutney or ketchup and served as appetizers. Alternatively, make them a little bigger and place them between a bun for a fantastic veggie burger! Enjoy these wonderful cutlets sometimes also called – Tikkis, patties, tikkiya…!

Prep Time: 30 minutes
Cook Time: Depending on number of cutlets
Serves: 4

Ingredients:

Potatoes – 2 medium (300 g), boiled and shredded
Mixed Vegetables – 2 cups (250 g) – peas, carrots, green beans, corn, etc
Paneer – 3-4oz (100 g)
Onions – 1/4 medium (75 g), chopped very fine
Green Chilies – to taste, finely chopped
Cilantro (Coriander leaves) – 10 sprigs, finely chopped
Dried Apricots – 2, chopped finely
Assorted Nuts – 1 heaping Tbsp (example: walnuts, pine nuts, peanuts, etc)
Salt – to taste
Chaat Masala – 1 tsp
Dried Mango Powder (Amchur) – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Bread Crumbs – for coating
Oil – for pan frying

Method:

1. Put the Mixed Vegetables in a food processor and pulse them so as to not make a paste.
2. Pour into a bowl.
3. Do the same with the Paneer and pour into a bowl.
4. Into the bowl, add in Potatoes, Onions, Green Chillies, Cilantro, Mixed Nuts and Dried Apricots.
5. Mix gently but well.
6. Add in the dry spices: Salt, Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and Red Chilli Powder.
7. Again mix well but gently.
8. Heat Tawa/skillet and drizzle a little Oil on it.
9. Meanwhile, put the bread crumbs in a plate.
10. Make cutlets to the size desired, roll in the crumbs and coat well with the bread crumbs.
11. Place on the skillet once the oil is hot.
12. Allow the Cutlets to get golden brown on the bottom side.
13. Drizzle a little Oil on the top side of the Cutlets before flipping them over.
14. Allow the other side to get brown as well.
15. Take off the Tawa and serve hot with some chutney or ketchup.

Tips:

1. Mix the Salt into the mixture when you are ready to make the Cutlets. Salt always tends to make the vegetables sweat and then it will be difficult to form the cutlets.
2. Make the Cutlets and semi-cook them (without Oil) and then freeze them. When ready to eat, semi-thaw and cook with oil. Gives a fresh taste and you instantly have snacks or patties.
3. Skip the Paneer and add additional vegetables and make these Vegan.

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how to make vege tikkis, veggie tikis,

79 thoughts on “Vegetable Cutlets Recipe

  1. Hetal and anuja,
    Great recipe. Thanks,
    Is that a cast iron pan ? I have been looking for a double burner cast iron pan for a long time in vain. Can you pls tell me the brand and where you got it from? Thanks.

  2. Is that a cast iron frying pan that you are using? If so, can you pls tell me what brand and where you got it? I have been looking for such a double burner cast iron pan for such a long time to no avail. Thanks,

  3. did u boil the veges before cutting them finely .?
    because im liltle thinking that they wont bind well.!

  4. Hi Anuja and Hetal,

    Really love your recipes. Keep up the good work!

    I had a small question. Can the bread crumbs be replaced by semolina (rava) or cornmeal as a coating for the cutlet?

    1. Hi Priyanka,

      We have not tried semolina or cornmeal so can’t say exactly what the outcome would be. However, the texture of either one may be a little sandy…especially on the sides of the cutlet which may not have direct contact with the pan.

  5. I tried this recipe but dipped in maida+water paste then rolled in bread crumbs. When I went to shallow fry, they just turned out soggy.
    I made sure that there was no water in the veg mixture.
    I want them to turn out dark and crispy, any suggestions?

    Also, can we use firm tofu instead of paneer?
    Thanks appreciate your videos.

    1. Hi Murti,
      We do not dip them in maida and water mixture. We just coated them with breadcrumbs and cooked them.

      You can use extra firm tofu instead of the paneer.

      1. Hi Hetal & Anuja

        Thanks for the wonderful receipe.. I tried it today and it turned out very well. I added finely chopped ginger too.. it tasted good ..

        Btw, i prepared the cutlets and kept it frozen.
        Am planning to coat with breadcrumbs before frying.. Hope this will not change the taste. 🙂

        Thanks again all your receipes are great..

        BVK

  6. Hi ladies, thanks a bunch for the recipe. It was very tasty, but there was lot of moisture and the cutlets were breaking. What should I do insuch case? Thanks saritha

  7. Hey girls,
    Love your site….have tried many recipes and they’ve all turned out yummylicious!!! Just yesterday tried the veg cutlets for a get together I had and guess what??!! They were all gone and I made enough to feed an army!! So thanks and keep up the good work. Take care.

  8. Hi Hetal & Anuja,

    I just love all your recipes.Your tips are great.Now,i want another tip from you.If i fry cutlets 5 or 6hr prior to a party,how can i serve them hot& crispy(tried microwave,but it was not crispy).Also want know,if i can use flax seed powder as an egg substitute to dip cutlets & then fry.
    Hoping for an early reply,
    Lopa

    1. Hi Lopa,
      We have not tried Flax seed as a coating, sorry 🙁 Microwaving the cutlets will not make them crispy. We suggest a you try toasting or baking them and also try and use Panko Bread crumbs – they work out great and stay crisp a lot longer.

  9. The query about baking the cutlets, I’m sure you could. I make crab cakes and I bake them instead of frying them. I line a heavy baking tray with parchment (prevents them from sticking and makes the clean up easy). I lightly brush the parchment paper with oil, and then bake them for about 20/25 minutes. Flip them over half way to brown the other side. Now my recipe has a beaten egg in it and that may help the browning. Good luck. I am confident that it will work.

  10. Hetal/Anuja, Can you tell me approxiamately how many cutlets can be done with the above quantities of ingredients? (same sized cutlets done by you). I am asking because I am planning on making them for our next potluck, and need to make around 50 of them. Can you guesstimate the quantities required for 50 please? Also, I have seen cutlet recipes where the mix is first dipped in maida/corn flour mixed in water and then rolled in bread crumbs prior to shallow/deep frying. Is there an added advantage to the maida/corn flour step? If yes, can I implement that with your cutlets or was there a reason that you have omitted this step? Please let me know. Thanks in advance. You guys rock. Oh, btw I tried out the Kalakand yesterday and hubby loved it. The only thing I felt was that it was not as smooth or soft as the usual kalakand. Is there any way to make it as smooth and soft as the regular one? Maybe by reducing the microwave time so as to not let it dry out all the way? Also, I refrigerated it for about 1 hour 15 mins, but I was not able to cut into pieces. So, then I left it on the countertop covered for a few hours and then I was able to cut into pieces. But as I mentioned, I felt it would be better if it were to be much more soft and smooth.Thanks.

    1. Hi Sandy,
      The batch that we did, made about 20-25 pcs. So you can double the amount or triple (to be on the safer side).
      Regarding use of maida – we did not use because it tends to form a coating and absorb more oil, but since you are doing it for a party and ahead of time, it might be a good idea to incorporate that in.

      Regarding Kalakand – Kalakand does a few granules. The problem might be that the cheese was not mixed in well 🙁 ? Also, this burfi (like most others) is kept in the refrigerator and served at room-temp.

      1. Anuja, Thanks for the response. I tried the cutlets this morning to see how they will turn out prior to the party; they turned out well. I prepared the veggies yesterday and stored it in the fridge and added the extra stuff + salt this morning prior to deep frying them. I was wondering how they will be if I make them (a-z) the previos day (including thye deep frying part), refrigerate them, then heat them in the microwave prior to serving on the morning of the party. Do you have any idea if they will be good?
        Also regarding kalakand, i throughly mixed the cheese and the condensed milk for quite some time to avoid lumps. There were no lumps at all prior to microwaving them. Maybe I will use a beater the next time to avoid lumps. Do you think they will be much smoother if I reduce the microwave time? Thanks in adavnce.

  11. hi,
    what can i susbtitute bread crumbs with……many a times i don’t have bread at home.
    i did try sooji but that doesn’t come out good.
    please tell me what can i susbtitute bread crumbs with?

    thank you

  12. Hi H & A

    Loved this recepie. It tasted great.
    had a small problem though. My cutlets did not hold shape. They were breaking off while I was pan frying them. it was really difficult for me to flip them over. When done, I could not hold each cutlet in the hand. It was just breaking off. What could have been the problem?
    Does the proportion of potatoes to veggies have to do anythign with this? Pls help.

    1. Hi Bhakti,

      There could be several different things. Sometimes, if the mixture is left too long before pan frying, the veggies tend to release some water. This may make the mixture not hold shape. Also, if you use a starchier potato such as Russet, the binding effect is better. Finally, if this happens again in the future, you can add a just a bit of corn starch and it will help it hold together.

  13. Hi another question, will double fry, that is frying again Semi- done patties, will make patties more oily while serving?, also if I keep it in Fridge or Freezer, the Bread crumbs will become soggy, and finely Vegetable cutlet will not be that crisppier as it should be..pls comment on my both questions…thanx

    1. Hi Mamta,

      An option for you is to make the cutlets and store them in the fridge without the bread crumb coating. That is the easiest to do and does not take much time at all. Forming the patties is what takes the time. This way, your cutlets will taste as though you made them fresh and will not be too oily.

  14. Hi,

    Is it possible, that we can keep semi – made cutlets in fridge instead of freezer, since I want to serve them only after 3 days, and will taste differ.

  15. hii hetal and anuja ..ur r worlds best chef’s..
    i like all ur cuisins..iam big fan of u..Can u plase tell me how to do cassata ice cream..my hubby likes that very very much..i dont know how to do..

  16. Hi Hetal and Anuja

    First of all want to tell you that its always nice to see you guys…i have one question can i make cutlets in bulk in freeze them?if yes than please guide me how…??

    Thank you

    1. Hi Niral,

      You can lightly pan fry the cutlets and let them cool down. Then, lay them side by side in a freezer safe container. You can stack them on top of each other as well. To prevent them from sticking, put a layer of wax paper or plastic wrap in between the layers. When ready to use them, be sure to defrost as many as you need before pan frying them a little to get them freshened up.

  17. hi there……..
    very nice appetizers….:) thank you for this recipe i have a doubt as i stay in bangalore…we don’t get frozen vegetables when i was in Canada..i was using it..but in India its tough to get frozen vegetable i want to know if we don’t get frozen vegetables can we boil the vegetables and can we make cutlet plzz suggest me how to make cutlets with raw vegetables as frozen vegetables are tender but what about raw vegetables?
    looking forward for your reply

    1. Hi Anya,

      If you are using fresh vegetables, you can either boil or steam them with a little water (on the stove or microwave) before adding them in.

    1. Hi Rakhi,

      We’ve never tried it, but it should work fine. Both tofu and paneer have mild flavor so when mixed with the other ingredients, you would not be able to distinguish them.

  18. I have just found your website and love it! I have just become a vegetarian and am looking for really yummy healthy food to make. Your recipes somehow manage to be incredibly healthy without sacrificing great flavor-thanks!

    1. Hi Rashi,

      Our videos are watched by people all over the world (not just Indians) who want to learn Indian cooking. English is the common language that will benefit the most number of people. Hope you understand.

  19. Hi to the both of you,

    Very nice programme you have put up!
    One question please, can we mix all the mixture of this cutlet and store in the fridge and fry them later also?

    Thanks.

    1. Hi Angel,

      You can definitely put the mixture in the fridge in a tightly covered container. You can also pre-make it into the cutlet shape and store it. Be sure to coat the cutlets in the breadcrumbs right before frying them, else the breadcrumbs will become soggy.

    2. another thought…the veggies may leave some moisture if salt is added ahead of time. You may want to add salt right before frying.

  20. I find your receipes very simple yet delicious. Thanks.I wanted to know what kind of toaster do you use for making tandoori roti? I live in singapore and haven’t seen a toaster like the one you have used.

    1. It is a regular pop-up toaster that you get, nothing fancy. The one we have shown just toasts 4 at a time instead of the conventional 2 at a time.
      Hope that helps!

  21. Hi Novicecook,

    You can do it but the taste of the ones shallow fried is quite different. You could try to broil them by spraying some cooking oil on them before putting them in the oven.

  22. Hi Anitha,

    The veggies are chopped very small in the food processor so that they cook fast in the cutlet. They are not pre-cooked.

  23. Hi Satya,
    Using up leftovers is always a good idea and it’s even better when they get a ‘face-lift’ 😉
    If your pav bhaji is of a thick consistency, you are good to go but if not, you may have to either use more potatoes or breadcrumbs to be able to form the patties. There have been times when I have used left over potato subzi to make tikkis!
    You are the queen of your kitchen, make it the way you want to have it and what you works for you. Enjoy:-)

  24. Love your idea of apricots! Good way to sneak in fruits…
    I had an idea… we could replace mixed veggie puree with leftover bhaji(paav bhaji!) to the potatoes etc…
    Should turn out interesting and could be a good variation and a short cut!

    Thanks for the recipe !

  25. Hi Anuja and Hetal,

    I love your reciepe.there is hardly any vegetarian dish which i have not tried.
    I really was wishing if we can have a tab in your website for behind the scenes so that we can catch on the moments which we missed.:)

  26. Hi Lavi,
    Take slices of bread, toast them uptil crips but not burnt. Allow them to cool down and grind them either in a blender or put them in a ziploc and powder them with a rolling pin. Store the crumbs in a dry jar.

  27. I had tried a variation sevai cutlet… where the cutlet are rolled in sevai [vermicelli]. Do we have to boil the sevai before rolling the cutlet and then fry?

  28. Hi hetal n anuja

    I have question for u but it’s not about recipe but it’s related to kitchen organization…
    I found paper towel holder and napkin holder on ur fridge side

    Is that a magnet holder? and from which store did u buy that?

    thaks

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