For more easy snacks like cutlets, check out my mushroom tikki recipe, raw banana kofta recipe, palak aloo tikkis, and this simple aloo tikki recipe.
I know I said step by step recipe for vegetable cutlet but the patties are very straight forward. You can scroll down for the recipe to make the patties. The assembly is what I wanted to focus on in this post.
Powder it in your blender or mixer and voila, bread crumbs!
Now we need a sticky coating that comes between the vegetable patties and the bread crumbs so that the bread crumbs will stick to the patties. The most common one is egg whites and that’s what my mom uses. I have made this recipe completely vegetarian so here’s what you can use instead of eggs whites in to coat the vegetable cutlets.
Coat both sides well. Just drizzle bread crumbs on the patty so that you can avoid turning it around too much and breaking it. 
Repeat with the rest of the vegetable mixture. I got about 12 cutlets with the amount of vegetables mentioned above. 
Flip over when one side is nice and brown. Cook both sides until crisp.
Drain on a kitchen towel and serve with ketchup, mashed lightly in a wrap, with curd rice – there are tons of options!
Here’s the recipe for vegetables cutlets, all in one place.
Vegetable Cutlets Recipe
Makes: 12
Ingredients:
For the patties:
1 potato
2 cups mixed vegetables cut into small pieces
1 small onion, chopped fine
2 green chillies, chopped fine
1/2 tsp red chilli powder (adjust according to heat level desired)
1 tsp chaat masala (or garam masala for a different taste)
A pinch of amchur / dried mango powder
1/4 tsp coriander powder / malli podi
1/4 tsp roasted jeera powder / cumin seeds
A handful of finely chopped fresh coriander leaves / kothamalli (optional)
Salt to taste
2 tsp oil
For the coating:
3 tbsp maida mixed into a paste with 3 tbsp water (approx.)
2 slices of bread, toasted dry on a skilled and powdered
Oil to shallow fry
Instructions:
1. First, make the patties. Steam cook or pressure cook the vegetables until soft yet firm. Heat oil for patties and add the onions. Fry until soft and transparent. Then add the chilly powder, jeera, coriander, amchur, chat masala and green chillies. Mix well for 30 seconds.
2. Mash the potato well and add with the other vegetables. Let the mixture cook until well incorporated (about 2-3 mins). Add the coriander leaves, if using, and mix well. Add salt just before shaping into patties, otherwise the mixture will sweat and loosen up, making it hard to form the shapes.
3. Place each patty in the flour-water mixture and coat well. Then place on the bread crumbs and coat well.
4. Shallow fry until golden brown on both sides. Serve hot with ketchup, curd rice or mashed up in a wrap or sandwich.
Veg cutlet is my anytime snack. I never knew one could use maida paste instead of eggs. I used to brush a little water on the cutlets and then have a hard time sticking the crumbs on and freeze them before frying. Next time when I make them it will be your way 🙂
Nothing wrong with your pics. Your last photo is killing me as well – I'm craving hot preferably spicy cutlets now!
Step by step presantion is making me hungry..:( looks delicious..love cutlets.
Looks crispy and yumm
nice pictures…lovely recipe
I love the different colour in the photos. Makes it look good enough to eat !!! You should really think of coming out with a recipe book with your step by step method!!! I will be the first one to buy the cookbook.
And yes, I tried your grated potato tikki recipe … was wonderful! Much thanks. 🙂
The pics are ok Nags … you should see the ones I have tried clicking at night … on second thoughts it is better you don't. 🙂
Those cutlets really look great! I prefer the mashed lightly in a wrap option. 🙂
My all time fav snack, but I dont use maida! Pics are not that bad as u say…..
Colourful and so delicious….Ma all time fav snack dear…