Are you tired of the same old snacks and meals? Do you want to spice up your culinary game with some delicious and healthy options? Look no further! Today, we’re excited to share with you 18 crispy veg cutlets recipes that will tantalize your taste buds and leave you wanting more. From classic combinations like spicy potato and peas to innovative blends like sweet potato and black beans, these veg cutlets are the perfect solution for a quick, easy, and satisfying meal or snack.
Whether you’re a vegetarian or just looking to add some plant-based goodness to your diet, these recipes are sure to delight. And the best part? They’re all incredibly easy to make, requiring minimal ingredients and preparation time. So go ahead, get creative in the kitchen, and discover your new favorite veg cutlet recipe!
Spicy Potato and Peas Veg Cutlets
Spicy Potato and Peas Veg Cutlets: A flavorful vegetarian snack that’s perfect for a quick bite or as a side dish.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 cup fresh peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt, to taste
– 1 tablespoon lemon juice
– 1 egg, lightly beaten (optional)
– 1 cup breadcrumbs
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine mashed potatoes, peas, onion, garlic, cumin seeds, coriander powder, and cayenne pepper.
3. Mix well until all ingredients are fully incorporated.
4. Add salt, lemon juice, and egg (if using). Mix until smooth.
5. Divide the mixture into 6-8 portions, depending on desired size.
6. Shape each portion into a cutlet and coat with breadcrumbs.
7. Place cutlets on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cheesy Corn and Spinach Veg Cutlets
Transform your veggie game with these creamy, cheesy, and nutritious cutlets! Made with corn, spinach, and a blend of cheeses, this recipe is perfect for a quick dinner or lunch.
Ingredients:
– 1 cup cooked spinach
– 1 cup corn kernels
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together spinach, corn kernels, breadcrumbs, cheddar cheese, and mozzarella cheese.
3. Beat the egg in a separate bowl, then add it to the vegetable mixture. Mix well.
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. Drizzle with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Beetroot and Carrot Veg Cutlets
Add a pop of color to your meal with these vibrant beetroot and carrot cutlets, packed with nutrients and flavor. Perfect for a quick lunch or dinner, these bite-sized patties are easy to make and fun to eat.
Ingredients:
• 2 medium beets
• 1 large carrot
• 1/4 cup rolled oats
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1 egg, beaten (for binding)
Instructions:
1. Preheat a non-stick pan or grill over medium heat.
2. Peel the beets and carrot, then grate them together using a box grater or food processor.
3. In a bowl, mix the grated veggies with oats, breadcrumbs, and olive oil.
4. Season with salt and pepper to taste.
5. If needed, add beaten egg to bind the mixture.
6. Using your hands, shape the mixture into 4-6 cutlets, depending on desired size.
7. Cook for 3-4 minutes per side or until golden brown.
Cooking Time: 12-15 minutes
Paneer and Capsicum Veg Cutlets
A delicious and healthy vegetarian option that combines the creaminess of paneer with the crunch of capsicum.
Ingredients:
– 250g paneer, crumbled
– 1 large onion, finely chopped
– 2 large capsicums, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt to taste
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten (for binding)
– Cooking oil or butter for frying
Instructions:
1. In a bowl, mix together paneer, onion, capsicum, garlic, lemon juice, and cumin powder.
2. Season with salt to taste.
3. Divide the mixture into 6-8 portions, depending on desired cutlet size.
4. Shape each portion into a patty.
5. Dip each patty in breadcrumbs, coating evenly.
6. Lightly beat the egg and use it as a binding agent by gently pressing it onto the breadcrumb-coated patty.
7. Heat oil or butter in a non-stick pan over medium heat. Cook cutlets for 3-4 minutes on each side, until golden brown and crispy.
Cooking Time: Approximately 15-20 minutes
Sweet Potato and Black Bean Veg Cutlets
These vegan cutlets are a game-changer for those looking for a satisfying, protein-packed meal. Sweet potatoes and black beans come together to create a flavorful and textured patty that’s perfect for sandwiching between your favorite bread.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite sandwich condiments (e.g. hummus, avocado, etc.)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, black beans, oats, breadcrumbs, olive oil, cumin, salt, and pepper. Mix well.
3. Shape into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. Serve as is, or sandwich between your favorite bread with desired condiments.
Cooking Time: 20-25 minutes
Mushroom and Oats Veg Cutlets
A flavorful and nutritious vegetarian twist on traditional cutlets, these mushroom and oats veg cutlets are a great option for a quick and easy dinner. Made with sautéed mushrooms, rolled oats, and a blend of spices, they’re sure to please even the pickiest eaters.
Ingredients:
– 1 cup rolled oats
– 1/2 cup finely chopped mushrooms (button or cremini)
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. In a bowl, combine oats, mushrooms, onion, garlic, cumin powder, salt, and pepper. Mix well.
3. Add olive oil to the pan and spread a small amount of the oat mixture onto the pan.
4. Shape into desired cutlet shape and cook for 3-4 minutes or until golden brown.
5. Flip and cook for an additional 2-3 minutes.
6. Serve hot with your favorite accompaniments, such as mashed potatoes or steamed vegetables.
Cooking Time: Approximately 8-10 minutes per batch.
Lentil and Rice Veg Cutlets
A healthy and flavorful twist on traditional veg cutlets, this recipe combines the nutritional benefits of lentils with the comfort of rice.
Ingredients:
– 1 cup cooked brown lentils
– 1/2 cup cooked white rice
– 1/4 cup finely chopped onion
– 1/4 cup grated carrot
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
– Bread crumbs for coating (optional)
Instructions:
1. Preheat a non-stick pan with a small amount of olive oil over medium heat.
2. In a mixing bowl, combine cooked lentils, rice, onion, carrot, garlic, cumin powder, salt, and pepper. Mix well to form a dough-like consistency.
3. If using, add the beaten egg and mix until the mixture is smooth.
4. Divide the mixture into 4-6 portions, depending on desired cutlet size.
5. Shape each portion into a flat patty.
6. Coat with bread crumbs (if using) or lightly dust with flour for added crispiness.
7. Cook the cutlets in the preheated pan for 3-4 minutes per side, or until golden brown and crispy.
Cooking Time: Approximately 12-15 minutes
Broccoli and Cheese Veg Cutlets
These veg cutlets are a great way to get your daily dose of veggies and cheese, all wrapped up in a crispy and flavorful package. Perfect for a quick snack or as a healthy addition to your lunchbox.
Ingredients:
– 1 cup broccoli florets
– 1/2 cup cooked brown rice
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 egg, lightly beaten
– 1 teaspoon breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. In a bowl, mix together broccoli, rice, cheese, olive oil, onion, egg, and breadcrumbs.
3. Divide the mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a cutlet.
5. Place the cutlets in the preheated pan and cook for 3-4 minutes per side, or until golden brown and crispy.
6. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Quinoa and Sweet Corn Veg Cutlets
These quinoa and sweet corn cutlets are a perfect blend of flavors, textures, and nutrients. With the nutty taste of quinoa and the sweetness of corn, these cutlets make for a great snack or meal.
Ingredients:
– 1 cup cooked quinoa
– 1 cup frozen sweet corn kernels, thawed
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite seasonings or herbs (e.g., paprika, cumin, thyme)
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. In a bowl, combine cooked quinoa, sweet corn kernels, breadcrumbs, chopped onion, garlic, and olive oil. Mix well.
3. Shape the mixture into 4-6 patties, depending on desired size.
4. Cook the cutlets for 4-5 minutes per side, or until golden brown and crispy.
5. Serve hot with your favorite toppings or condiments.
Cooking Time: 8-12 minutes
Cauliflower and Peas Veg Cutlets
These crispy cutlets are a great way to get your daily dose of veggies, and they’re perfect for a quick lunch or dinner. Simply mix cauliflower and peas with breadcrumbs and spices, shape into patties, and cook until golden brown.
Ingredients:
– 1 head of cauliflower, grated
– 1 cup frozen peas, thawed
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Any other desired spices (e.g. garlic powder, paprika)
Instructions:
1. In a large bowl, combine cauliflower, peas, breadcrumbs, cheese (if using), salt, and pepper.
2. Mix well until all 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. Heat olive oil in a non-stick skillet or griddle over medium heat.
6. Cook patties for 3-4 minutes per side, until golden brown and crispy.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Tofu and Bell Pepper Veg Cutlets
These flavorful cutlets are a great alternative to traditional meat-based patties, made with protein-rich tofu and sweet bell peppers. Perfect for a quick lunch or dinner, they’re also easy to customize with your favorite seasonings and toppings.
Ingredients:
– 1 block of firm tofu, drained and crumbled
– 1 medium bell pepper, finely chopped
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Your favorite seasonings or toppings (e.g., ketchup, mustard, relish, lettuce, tomato)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together the tofu, bell pepper, breadcrumbs, olive oil, onion, garlic, and soy sauce (if using).
3. Shape into 4-6 cutlets, depending on desired size.
4. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. Serve hot with your favorite toppings or condiments.
Cooking Time: 12-15 minutes
Zucchini and Carrot Veg Cutlets
These flavorful cutlets are made with a mixture of sautéed zucchini, carrots, and breadcrumbs, making them a great option for vegetarians and vegans alike. Perfect as a snack or appetizer, they’re also easy to customize with your favorite seasonings.
Ingredients:
– 1 medium zucchini, grated
– 2 medium carrots, grated
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: paprika, chili powder, or other seasonings of your choice
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine zucchini, carrots, breadcrumbs, olive oil, onion, garlic, salt, and pepper. Mix well.
3. Using wet hands, shape the mixture into 4-6 cutlets, depending on desired size.
4. Place the cutlets in the skillet and cook for 3-4 minutes per side, until golden brown and crispy.
5. Serve hot with your favorite dipping sauce or as a sandwich filling.
Cooking Time: 12-15 minutes
Rajma and Sweet Potato Veg Cutlets
These flavorful cutlets combine the sweetness of sweet potatoes with the spicy kick of rajma (kidney beans), perfect for a quick and easy snack or meal.
Ingredients:
– 2 large sweet potatoes, boiled and mashed
– 1 cup cooked rajma (kidney beans)
– 1/2 cup breadcrumbs
– 1/4 cup grated carrot
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– 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 mashed sweet potatoes, cooked rajma, breadcrumbs, carrot, cilantro, lemon juice, and cumin powder.
3. Divide the mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a patty.
5. Fry the cutlets for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain excess oil on paper towels and serve hot.
Cooking Time: 15-20 minutes
Spinach and Corn Veg Cutlets
A delicious vegetarian twist on traditional veg cutlets, this recipe combines the flavors of spinach and corn with a hint of spices.
Ingredients:
– 1 cup cooked spinach
– 1/2 cup corn kernels
– 1/2 cup oats
– 1/4 cup breadcrumbs
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin powder
– Salt and pepper to taste
– 1 tablespoon lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, combine cooked spinach, corn kernels, oats, breadcrumbs, onion, garlic, cumin powder, salt, and pepper.
2. Mix well until all the ingredients are evenly distributed.
3. Divide the mixture into 4-6 portions, depending on desired cutlet size.
4. Shape each portion into a patty.
5. Heat a non-stick pan with a tablespoon of vegetable oil over medium heat.
6. Fry the patties for 3-4 minutes on each side, until golden brown and crispy.
7. Serve hot with your favorite accompaniments.
Cooking Time: 15-20 minutes
Mixed Vegetable and Breadcrumbs Veg Cutlets
These cutlets are a great way to get your daily dose of vegetables in a delicious and easy-to-make snack or meal. Made with a mix of sautéed veggies, breadcrumbs, and spices, these cutlets are perfect for a quick lunch or dinner.
Ingredients:
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup breadcrumbs
– 1/4 cup grated onion
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Heat a non-stick pan with 1-2 teaspoons of oil over medium heat.
2. In a bowl, mix together the sautéed vegetables, breadcrumbs, grated onion, egg, lemon juice, salt, and pepper.
3. Shape the mixture into small patties.
4. Place the patties in the hot pan and cook for 3-4 minutes or until golden brown.
5. Flip and cook for another 2-3 minutes or until cooked through.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Chickpea and Herb Veg Cutlets
A flavorful and nutritious vegetarian twist on traditional cutlets, made with chickpeas and a blend of fresh herbs.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 egg, lightly beaten (for binding)
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash the chickpeas using a fork or potato masher.
3. Add breadcrumbs, parsley, basil, garlic, lemon juice, salt, and pepper to the mashed chickpeas. Mix well.
4. Beat in the egg until the mixture is well combined.
5. Using your hands, shape the mixture into 4-6 cutlets, depending on desired size.
6. Heat a non-stick skillet with a small amount of olive oil over medium heat. Fry the cutlets for about 3-4 minutes per side, or until golden brown and crispy.
7. Transfer the cutlets to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Pumpkin and Sesame Veg Cutlets
These bite-sized cutlets are a perfect combination of autumnal flavors, with roasted pumpkin and crunchy sesame seeds. They’re easy to make and can be served as a snack or appetizer.
Ingredients:
– 1 cup cooked pumpkin (canned or fresh)
– 1/2 cup chickpea flour
– 1/4 cup rolled oats
– 1/4 cup sesame seeds
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together cooked pumpkin, chickpea flour, oats, sesame seeds, onion, garlic, and lemon juice.
3. Divide the mixture into 6-8 portions and shape each portion into a cutlet.
4. Heat about 1/2 inch of olive oil in a non-stick skillet over medium heat. Fry the cutlets for about 3-4 minutes on each side, until golden brown.
5. Place the fried cutlets on a baking sheet and bake for an additional 10-12 minutes.
Cooking Time: 15-20 minutes
Green Pea and Mint Veg Cutlets
These flavorful cutlets are a perfect blend of green peas, fresh mint leaves, and crispy texture. Perfect for a quick snack or as a part of a meal.
Ingredients:
– 1 cup cooked green peas
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh mint leaves
– 1 small onion, finely chopped
– 1 egg
– Salt and pepper to taste
– Cooking oil for frying
Instructions:
1. In a bowl, mix together cooked green peas, breadcrumbs, chopped mint leaves, and chopped onion.
2. Beat the egg in a separate bowl and add salt and pepper to taste.
3. Add the beaten egg to the pea mixture and mix well.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a cutlet.
6. Heat about 1/2 inch of oil in a non-stick pan over medium heat.
7. Fry the cutlets for about 3-4 minutes or until golden brown and crispy.
8. Flip and fry the other side for another 3-4 minutes.
9. Drain on paper towels and serve hot.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the world of crispy veg cutlets with these 18 mouth-watering recipes! From spicy potato and peas to cheesy corn and spinach, beetroot and carrot, paneer and capsicum, sweet potato and black bean, mushroom and oats, lentil and rice, broccoli and cheese, quinoa and sweet corn, cauliflower and peas, tofu and bell pepper, zucchini and carrot, rajma and sweet potato, spinach and corn, mixed vegetable and breadcrumbs, chickpea and herb, pumpkin and sesame, and green pea and mint, there’s something for everyone. Try them out and satisfy your cravings!
