Vegan Potato Cutlet
Crispy, golden, and packed with flavor, Vegan Potato Cutlet is the ultimate plant-based comfort food that’s sure to win over your taste buds! This easy-to-follow recipe features mashed potatoes blended with vibrant green peas, carrots, and aromatic spices like garam masala and cumin powder, creating a mouthwatering mix of textures and bold flavors. A hint of lemon juice adds brightness, while fresh cilantro brings a burst of herby freshness. Each patty is coated in crispy breadcrumbs and pan-fried to perfection, offering a satisfying crunch in every bite. Ready in just 40 minutes, these savory cutlets are perfect as a snack, appetizer, or side dish, and pair beautifully with chutneys, sauces, or a fresh salad. Whether you’re a seasoned vegan or just exploring plant-based options, this wholesome recipe is a must-try!
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Recipe Information
Ingredients
- 4 large Potatoes
- 0.5 cup Green peas
- 1 medium Carrot
- 1 small Onion
- 1 Green chili
- 1 inch Ginger
- 2 tablespoons Fresh cilantro
- 1 teaspoon Garam masala
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1 cup Bread crumbs
- 4 tablespoons Olive oil
Instructions
Peel and cube the potatoes. Place them in a pot, cover with water, and boil until soft, about 15-20 minutes.
While the potatoes boil, blanch the peas and finely dice the carrot, onion, and green chili. Grate the ginger and chop the cilantro.
Drain the potatoes once they're cooked and let them cool slightly before mashing them in a large mixing bowl.
Add the blanched peas, diced carrot, onion, green chili, grated ginger, chopped cilantro, garam masala, cumin powder, salt, black pepper, and lemon juice to the mashed potatoes. Mix well to combine all ingredients evenly.
Sprinkle cornstarch over the potato mixture and mix thoroughly. The cornstarch helps bind the mixture together.
Divide the mixture into equal portions and shape them into 1/2 inch thick patties, about 2-3 inches in diameter.
Spread the bread crumbs on a plate and gently press each patty into the crumbs to coat both sides.
Heat olive oil in a non-stick skillet over medium heat. Once hot, place the patties in the skillet, cooking them in batches if necessary to avoid overcrowding.
Cook each side for 3-4 minutes or until they develop a golden-brown crust. Adjust the heat as needed to prevent burning.
Once golden and crispy, remove the cutlets and drain them on paper towels.
Serve the Vegan Potato Cutlets warm, accompanied by your choice of chutney or sauce.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 27.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
