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Vegetable Cutlets

Entertaining lots of people means I have to make and freeze quite a few different snacks. And my guests go crazy for them all. These vegetable cutlets are so light and delicious, you won’t be able to stop at one.

Preparation Time 40 minutes

Cook Time 10 minutes

Yields 24


5 large potatoes- peeled, cubed and boiled

1 cup carrots- chopped

1 cup green pepper- chopped

1/2 cup green onion- chopped

1 cup peas- boiled

Handful of chopped coriander

2 green chillies- seeded and chopped

1 teaspoon red chilli flakes

1/2 teaspoon garam masala powder

1 teaspoon salt

1/4 teaspoon turmeric

1/2 teaspoon cumin powder

2 eggs- beaten

2-3 cups breadcrumbs

Oil for shallow frying


  1. Combine the potatoes, carrots, green pepper, green onion, peas, coriander and green chillies. Mix well.

  2. Add the red chilli flakes, salt, turmeric and cumin powder. Mix well

  3. Form Patties with the mixture. Coat with the beaten egg, then cover them in breadcrumbs.

  4. Place them in a tray. Freeze for 30 minutes before frying.

  5. If you make and freeze these, use them within 3 months.

  6. To try: Heat the oil in a pan to 170c. Place 3-4 cutlets in the pan at once and fry each side 3-4 minutes, until golden and crispy.

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