Are you looking for a delicious and healthy snack that’s easy to make? Look no further than veg cutlets! These tasty little treats are made with a variety of vegetables, spices, and sometimes even cheese or nuts. And the best part is, they’re incredibly versatile – you can serve them as a snack, appetizer, or even add them to a meal.
In this article, we’ll explore 18 different veg cutlet recipes that are sure to satisfy your cravings. From classic combinations like potato and peas to more adventurous pairings like beetroot and carrot, there’s something for everyone. And whether you’re a vegan, vegetarian, or just looking for some tasty plant-based options, these recipes are perfect for anyone who loves good food.
So grab a plate and get ready to snack – let’s dive into the world of veg cutlets!
Spicy Potato and Peas Veg Cutlets
Get ready to add a burst of flavor to your meals with these Spicy Potato and Peas Veg Cutlets! Made with mashed potatoes, green peas, and a hint of spice, these cutlets are perfect for a quick lunch or dinner.
Ingredients:
– 2 large potatoes, peeled and boiled
– 1 cup fresh green peas
– 1 small onion, finely chopped
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon red chili powder (adjust to taste)
– 1 tablespoon lemon juice
– Salt, to taste
– 2 tablespoons breadcrumbs
– Cooking oil or butter for frying
Instructions:
1. Mash the boiled potatoes and mix with green peas, chopped onion, cumin powder, coriander powder, red chili powder, and salt.
2. Add lemon juice and mix well.
3. Divide the mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a patty or cutlet.
5. Coat each cutlet with breadcrumbs.
6. Heat oil or butter in a non-stick pan over medium heat. Fry the cutlets for 3-4 minutes on each side, until golden brown and crispy.
7. Serve hot with your favorite accompaniments!
Cooking Time: 12-15 minutes
Crispy Beetroot and Carrot Cutlets
Crispy Beetroot and Carrot Cutlets: A flavorful and vibrant vegetarian snack or appetizer that’s perfect for any occasion.
Ingredients:
– 2 large beetroot, cooked and peeled
– 2 large carrots, cooked and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine cooked beetroot and carrots.
3. Add flour, paprika, salt, and pepper; mix well.
4. Beat in the egg until the mixture is smooth.
5. Divide the mixture into 6-8 portions, depending on desired size.
6. Shape each portion into a cutlet.
7. Dip each cutlet in olive oil, coating evenly.
8. Place the cutlets on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes or until golden brown and crispy.
10. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Cheesy Spinach and Corn Veg Cutlets
These crispy veg cutlets are packed with the flavors of spinach, corn, and cheese. Perfect for a quick snack or meal.
Ingredients:
– 1 cup cooked spinach
– 1/2 cup corn kernels
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup finely chopped onion
– 1 egg, lightly beaten
– Salt and pepper to taste
– Oil for frying
Instructions:
1. In a bowl, combine spinach, corn kernels, breadcrumbs, cheese, onion, and egg. Mix well.
2. Divide the mixture into 4-6 portions, depending on desired cutlet size.
3. Shape each portion into a patty.
4. Heat oil in a non-stick pan over medium heat. Fry the cutlets until golden brown (about 3-4 minutes per side).
5. Serve hot with your favorite accompaniments.
Cooking Time: Approximately 12-15 minutes.
Healthy Oats and Mixed Veg Cutlets
Enjoy a nutritious snack with these flavorful cutlets made from rolled oats and mixed vegetables!
Ingredients:
– 1 cup rolled oats
– 1/2 cup cooked mixed veggies (carrots, zucchini, bell peppers)
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro) for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together oats, mixed veggies, breadcrumbs, egg, and salt.
3. Using your hands, shape the mixture into small patties (about 1-inch thick).
4. Place the cutlets on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the cutlets and sprinkle with pepper to taste.
6. Bake for 15-20 minutes or until golden brown.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Crunchy Breadcrumb-Coated Veg Cutlets
A delicious and crispy vegetarian twist on traditional cutlets, perfect for a quick weeknight dinner or as a snack.
Ingredients:
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers, and onions), finely chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. In a bowl, mix together the chopped vegetables, salt, and pepper.
2. In a separate bowl, beat the egg lightly. Add the breadcrumbs and Parmesan cheese; mix well.
3. Divide the vegetable mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Dip each patty into the breadcrumb mixture, pressing gently to adhere.
5. Heat about 1/2 inch (1 cm) of olive oil in a non-stick skillet over medium heat. Fry the cutlets for 3-4 minutes per side, until golden brown and crispy.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Tangy Paneer and Sweet Corn Cutlets
A flavorful twist on traditional cutlets, these bite-sized treats combine the creaminess of paneer with the sweetness of corn, all wrapped up in a crispy exterior.
Ingredients:
– 250g paneer, crumbled
– 1 cup sweet corn kernels
– 1/2 cup breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– 1/4 teaspoon red chili powder (optional)
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Preheat the oil in a deep frying pan over medium heat.
2. In a bowl, mix together paneer, sweet corn kernels, breadcrumbs, lemon juice, cumin powder, and red chili powder (if using). Season with salt.
3. Using your hands, shape the mixture into small cutlets (about 20-25 pieces).
4. Fry the cutlets in batches until they are golden brown and crispy, about 3-4 minutes per batch.
5. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Herbed Mushroom and Walnut Veg Cutlets
This vegetarian cutlet recipe combines the earthy flavors of mushrooms and walnuts with fresh herbs, perfect for a satisfying lunch or dinner. These cutlets are not only delicious but also packed with nutrients and texture.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), finely chopped
– 1/2 cup cooked brown rice
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped walnuts
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 egg, lightly beaten (for binding)
– Breadcrumbs or panko for coating
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mushrooms, brown rice, parsley, garlic, olive oil, walnuts, thyme, salt, and pepper.
3. Add the beaten egg and mix until just combined.
4. Divide the mixture into 4-6 portions, depending on desired cutlet size.
5. Shape each portion into a patty.
6. Coat with breadcrumbs or panko.
7. Place on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, flipping halfway through.
Cooking Time: 20-25 minutes
Zesty Lemon and Coriander Veg Cutlets
Elevate your veggie game with these crispy cutlets that pack a punch of citrusy freshness and warm coriander spices. Perfect for a quick lunch or dinner, these bite-sized treats are sure to please.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup finely chopped veggies (carrots, zucchini, bell peppers)
– 1/4 cup grated zucchini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground coriander
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked rice, chopped veggies, grated zucchini, lemon juice, olive oil, coriander, salt, and black pepper.
3. Add the beaten egg and mix until well combined.
4. Shape into patties or small cutlets.
5. Coat with breadcrumbs if desired.
6. Place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Cutlets
Sweet Potato and Black Bean Cutlets: A flavorful and nutritious twist on traditional cutlets!
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, black beans, breadcrumbs, olive oil, garlic, and cumin.
3. Season with salt and pepper to taste.
4. Divide the mixture into 4-6 portions, depending on desired cutlet size.
5. Shape each portion into a patty.
6. Place patties on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Garlicky Broccoli and Cheese Veg Cutlets
Elevate your veggie game with these crispy and flavorful Garlicky Broccoli and Cheese Veg Cutlets. Made with simple ingredients and a hint of garlic, this recipe is perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 egg, beaten (for binding)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add broccoli and garlic; cook until tender, about 3-4 minutes.
3. Let cool slightly, then mix with breadcrumbs, cheese, salt, and pepper.
4. If using egg, mix well to bind the mixture.
5. Shape into patties (about 1/4 inch thick).
6. Place on a baking sheet lined with parchment paper; bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Spicy Rajma and Rice Veg Cutlets
Add a spicy kick to your veg cutlets with this recipe, which combines the warmth of rajma (kidney beans) with the comfort of fluffy rice.
Ingredients:
– 1 cup cooked kidney beans (rajma)
– 1/2 cup cooked white rice
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– Salt, to taste
– 1 tablespoon olive oil
– 1 egg, lightly beaten (for binding)
– Breadcrumbs or oats, for coating
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked kidney beans, rice, onion, garlic, lemon juice, garam masala powder, and salt.
3. Add the beaten egg and mix well.
4. Divide the mixture into 6-8 portions, depending on desired size.
5. Shape each portion into a cutlet shape.
6. Coat with breadcrumbs or oats.
7. Place the cutlets on a baking sheet lined with parchment paper.
8. Drizzle with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Savory Lentil and Vegetable Cutlets
A flavorful and nutritious vegetarian option that’s perfect for a quick weeknight dinner or lunchbox addition. These cutlets are packed with protein-rich lentils, sautéed vegetables, and aromatic spices.
Ingredients:
– 1 cup cooked lentils
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– Salt and pepper to taste
– 1 egg, lightly beaten
– Breadcrumbs or whole wheat flour for coating
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked lentils, chopped onion, minced garlic, and sautéed mixed vegetables.
3. Add cumin powder, salt, and pepper to the mixture; stir well.
4. Divide the mixture into 6-8 portions, depending on desired cutlet size.
5. Shape each portion into a patty and coat with lightly beaten egg and breadcrumbs or whole wheat flour.
6. Place coated patties on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, flipping halfway through.
Cooking Time: 20-25 minutes
Nutty Quinoa and Veggie Cutlets
Get ready to delight your taste buds with this innovative recipe that combines the nutty flavor of quinoa with the crunch of cutlets. This vegetarian-friendly dish is perfect for a quick and healthy meal.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1/4 cup grated carrot
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg, lightly beaten (for binding)
– 1/2 cup breadcrumbs (preferably whole wheat)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, black beans, onion, garlic, carrot, cumin, salt, and pepper. Mix well.
3. Add the beaten egg and mix until just combined. Be careful not to overmix.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a cutlet shape. Coat with breadcrumbs.
6. Place the cutlets on a baking sheet lined with parchment paper. Drizzle with olive oil.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Flavorful Chickpea and Herb Veg Cutlets
Elevate your plant-based meals with these flavorful chickpea cutlets, infused with the brightness of fresh herbs. Perfect for a quick lunch or dinner, these tender patties are sure to please.
Ingredients:
– 1 can chickpeas (15 oz)
– 1/2 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup grated carrot
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mash chickpeas using a fork or a potato masher.
3. Add oats, parsley, dill, carrot, garlic, and olive oil. Mix until well combined.
4. Season with salt, pepper, and lemon juice (if using).
5. Divide mixture into 4 equal portions and shape each into a patty.
6. Place patties on a baking sheet lined with parchment paper.
7. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Roasted Bell Pepper and Paneer Cutlets
Elevate your snack game with these crispy, flavorful cutlets that combine the sweetness of roasted bell peppers with the creaminess of paneer.
Ingredients:
– 2 large bell peppers
– 1 cup paneer (Indian cheese), crumbled
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast bell peppers in the oven for about 30-40 minutes, or until charred and blistered.
3. Peel off skin, chop into small pieces, and set aside.
4. In a bowl, mix crumbled paneer, breadcrumbs, chopped onion, minced garlic, salt, and pepper.
5. Shape mixture into patties.
6. Coat each patty with olive oil and place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown and crispy.
Cooking Time: Approximately 45-50 minutes
Enjoy your delicious Roasted Bell Pepper and Paneer Cutlets!
Golden Fried Tofu and Veg Cutlets
Transform your meals with this crispy and flavorful combination of golden fried tofu and veg cutlets, perfect for a quick lunch or dinner. This recipe is a great way to add some plant-based protein and texture to your plate.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1 cup mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1/2 cup breadcrumbs
– 1 tablespoon cornstarch
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite seasonings (e.g., garlic powder, paprika)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together tofu cubes, vegetables, breadcrumbs, cornstarch, and egg.
3. Season with salt, pepper, and any desired additional seasonings.
4. Divide the mixture into 4-6 portions, depending on desired cutlet size.
5. Heat the olive oil in a non-stick skillet or air fryer to medium-high heat.
6. Cook the tofu and veg cutlets for 3-4 minutes per side, until golden brown.
7. Serve hot with your favorite sides or sauces.
Cooking Time: 15-20 minutes
Tangy Mango and Mint Veg Cutlets
These flavorful cutlets are a perfect blend of sweet and savory, packed with the goodness of mangoes, mint, and vegetables. A great option for a quick and healthy meal or snack.
Ingredients:
– 1 cup cooked vegetables (such as carrots, zucchini, and bell peppers)
– 1/2 cup mashed ripe mango
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt, to taste
– 1/2 cup breadcrumbs
– Vegetable oil, for frying
Instructions:
1. In a bowl, combine cooked vegetables, mashed mango, chopped mint, lemon juice, and cumin powder.
2. Mix well until all the ingredients are fully incorporated.
3. Divide the mixture into 4-6 portions, depending on desired cutlet size.
4. Shape each portion into a patty.
5. Coat each patty with breadcrumbs, pressing gently to adhere.
6. Heat oil in a non-stick pan over medium heat and fry the cutlets until golden brown (about 3-4 minutes per side).
7. Serve hot with your favorite chutney or dip.
Cooking Time: 10-12 minutes
Classic Mixed Vegetable Cutlets with a Twist
Elevate your snack game with this flavorful twist on the classic mixed vegetable cutlet recipe! These crispy, savory bites are packed with a medley of colorful vegetables and a hint of spice.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup mixed grated carrots, zucchini, bell peppers, and onions
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small egg, beaten
– 1 teaspoon cumin powder
– Salt and pepper to taste
– 1-2 green chilies (optional), finely chopped
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, mixed vegetables, breadcrumbs, olive oil, egg, cumin powder, salt, and pepper.
3. Mix well until a thick mixture forms.
4. Divide the mixture into 6-8 portions, depending on desired cutlet size.
5. Shape each portion into a ball and flatten slightly into patties.
6. Place patties on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
8. Serve hot with your favorite dipping sauce!
Cooking Time: 20 minutes
Summary
Get ready to snack like a pro! This article presents 18 mouth-watering veg cutlets recipes that are perfect for snacking. From spicy potato and peas to cheesy spinach and corn, each recipe offers a unique flavor combination. With ingredients ranging from oats and mixed veggies to paneer and sweet corn, there’s something for everyone. Whether you’re looking for a healthy snack or just want to add some excitement to your meals, these veg cutlets recipes are sure to satisfy.
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