Step-wise Recipe to Make Vegetable Cutlets at home in an Air Fryer. Recipe includes Instructions for Meal Prep and making-ahead this vegetarian and vegan snack for kids especially for busy weekdays. Also includes Ideas to use Leftover cutlets and serve them over the week. A side of cilantro mint chutney and ketchup is what we highly recommend.
Vegetable Cutlet Recipe is an easy vegetarian appetizer or snack most popular in India. Made with potatoes and mixed veggies with few basic Indian spices, this can be easily put together. The recipe I have shared below uses No Cornflour, No Breadcrumbs and is made in an Air Fryer making it one of the best snacks to serve for kids and adults.
Growing up, Veg Cutlets were most often made at home as this was a family-favorite. In India, this is popularly served as starter or appetizer especially while entertaining or parties.
Traditionally these cutlets use breadcrumbs are coated with cornflour slurry and deep fried until crisp and golden brown. We skip the flour and breadcrumbs in our Air Fryer version making it much lighter and guilt-free.
So, if you are particularly looking for non-fried Indian Vegetarian Snacks or wanting to make an easy Vegan Snack, Side or appetizer for thanksgiving, I highly recommend trying these. The recipe doesn't include nuts either. Total winner, isn't it?
The prime ingredient of Vegetable Cutlets are Potatoes which is also the reason this is referred to as "Potato Cutlets". However, for this recipe, I have used Sweet Potatoes. Makes it filling, hearty and one of the best make-ahead snack recipes ever!
Bonus - This is a No Onion No Garlic Snack recipe.
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About Cutlets
Originated from the French word "cotelette", cutlets are quite popular and loved by all age groups. They make excellent hors d'oeuvre at dinner parties and can be served with cocktails too.
Vegetable Cutlets are made with a mix of vegetables, paneer or Indian Cottage cheese and spices. This mixture is shaped either round, heart shaped or oval (like I have) and dipped in a slurry of cornflour + water, breadcrumbs and deep fried.
The Air Fryer has been a great investment and if your family loves snacks, just like ours, it is a lifesaver.
Cutlets are served with Cilantro Mint Chutney and Tomato Ketchup traditionally. In India, we generally serve these with a slice of bread and butter. A light and refreshing salad also makes a great side to the cutlets especially during summers.
Below, I have listed down some ideas to use leftover cutlets so if you are planning to make a double batch, you won't have to worry.
Ingredients
Please refer to the recipe card below for the exact measurements
Sweet Potatoes - They replace the potatoes in the traditional recipe making it more filling and fibre rich.
The sweet potatoes have been pressure cooked (with skin), peeled and mashed.
Potatoes can be either cooked in a pressure cooker or Instant Pot, a day earlier, to save time (especially if you meal prep for the week).
Carrot - I prefer grating the carrots instead of finely chopping them for this recipe. Cooks easily.
Sweet Corn - Thanks to Instant Pot Corn on the Cob, there is always a batch of frozen sweet corn in stock. I just thaw and use, as required for recipes.
Bell Peppers - Any variety (color) is okay to use.
Cooked Green Peas - Frozen cooked peas can be used. Thaw it completely.
Oats - Since I promised no breadcrumbs, I am using Oats for the recipe. I have used quick cooking oats (Quaker Oats to be more specific) which are lightly roasted to avoid raw taste.
The oats can be powdered (in a mixer grinder jar) and used especially for the picky eaters at home. I have just roasted and added the oats along with the rest of the ingredients.
Ginger Paste - I highly recommend freezing a batch of ginger paste as they can be used for cooking throughout the week. Saves a ton of time.
I freeze the paste in ice cube trays (measure and freeze for easy use) and it can be directly added to the recipes. No need of thawing.
Spices - Kashmiri Red Chilli Powder (can be substituted with paprika or cayenne), Garam Masala Powder, Turmeric Powder, Chaat Masala Powder, Amchur Powder (dry mango). These spices can be bought from Indian Grocery stores and/or online.
Also, if you are unable to procure certain ingredients like Chaat Masala or Amchur, just add the rest of the spices and you are good to go!
Herbs - I have used cilantro leaves + stem (coz they have so much flavor).
Since this is a kid friendly snack, we can bulk up the cutlets with vegetables of our choice. I have suggested some variations below, which can make things interesting. If you try any of these combos, do let me know.
Also, would like you to know that all the below variations and substitutions are tried and tested in my kitchen before the recipe is published. It gives me an idea about taste, flavors and combos that could work / not.
Variations
French Beans - Lightly steamed, finely chopped beans to avoid the raw taste (also easier to digest).
Finely chopped spinach leaves
Beetroots - Cook the beetroots before grating. Please note the colour of the cutlets will change with the addition of beets.
Paneer (Indian Cottage Cheese) - You can either crumble or grate (preferred) and add to the vegetable mix.
Broccoli or Cauliflower - Steamed and finely chopped florets can be added. Do take a look at Air Fryer Broccoli Tater Tots Recipe which is a kid friendly, dairy-free and nut-free snack for kids.
Experiment with different vegetables based on availability. These cutlets are a great way of feeding kids all sorts of vegetables and making it delicious.
Spice levels can be adjusted and these would make a great option as finger foods for toddlers.
If your kids are not allergic to nuts, add coarsely ground cashews, pecans or almonds for the added nutrition and health.
For adults, seeds like Flax, Chia, Sesame can be added. Roasted sesame seeds can also be used for coating the cutlets before air frying.
These cutlets can make a great after school snack and can be easily packed for lunch box at school.
On weekends, you can serve these with freshly brewed Masala Chai (especially during winters).
This is one of the best snacks to make-ahead and freeze at home.
Instructions for Vegetable Cutlet Recipe in Air Fryer
In a wide bowl, add boiled and mashed sweet potatoes, cooked peas, steamed sweet corn, grated carrots and finely chopped capsicum.
Add all the dry spices, ginger paste, quick cooking roasted oats and salt to taste.
Now add the finely chopped coriander leaves (I have used stems as well).
Mix everything together.
Divide and take equal portion of the cutlet mixture and shape them into "oval" shape. Once the cutlets are shaped, preheat the Air Fryer at 200 Degrees C for 5 minutes.
Place around 12 cutlets, brush or spray oil and cook them for 15 minutes at 200 Degree C.
Turn them after 8 to 10 minutes of cooking, repeat the process of spraying oil or brushing and air fry them until they are golden brown. Serve with accompaniment of your choice.
Recipe Notes
- Do not over crowd the basket or avoid placing the cutlets one above the other to ensure even cooking and browning.
- Always preheat your Air Fryer (similar to oven) for atleast 5 minutes before placing items to air fry.
- I have used sesame oil for air frying the cutlets. You can use vegetable oil, olive oil, avocado oil as required.
- Kashmiri Red Chilli Powder is added mainly for the colour and not spice. I have not used any green chillies either since I was serving the cutlets with a spicy green chutney.
- Adjust spices according to your taste buds and preferences.
Meal-Prep Instructions and Tips
The recipe yields 20 cutlets. As you may observe from step-wise pictures, I have only air fried 12 pieces. The remaining were packed in an airtight container and frozen to use later.
If you are planning to double the batch (advised for a family of 4), you can shape the cutlets and pack them in airtight container or zip lock bags and store them in the freezer. In the refrigerator, this would stay fresh for 2-3 days depending on climate conditions.
Thaw the frozen cutlets completely before air frying. Also would recommend packing them in small packets or containers so you can thaw only what is required (does not compromise the shelf life).
The air fried snack can be reheated (especially if you are in a hurry) at 150 Degree Celsius for 5-7 minutes or as required. Do brush / spray some oil before air frying.
Ideas Using Leftovers
I always always make extra cutlets at home! It is my husband's favorite snack which is why I always freeze a batch.
If you are wondering how can you eat this daily for snack, below are some of the options that would help you serve these delicious cutlets in a variety of ways.
Burgers - This one is a no-brainer! Tuck these warm cutlets into burger buns and load them up with lettuce, onions and tomatoes. You can add a layer of cheese, if required. Serve it with some Air Fryer Potato Fries and you will be the best mommy to your kids in the whole world.
Wraps - Leftover Rotis or Paratha (preferred) + a spread of hung curd and chutney + couple of pieces of the leftover cutlets, some lettuce torn, few slices of capsicum and onions, wrap and stuff in your mouth!
These make a quick lunch for two, especially during summers! Wash it down with spiced buttermilk or soup, depending on weather.
Stuffing for grilled sandwiches. You can crumble the cutlets or mash them lightly and stuff them between bread pieces, add some raw vegetables and grill it with some butter.
Chaat Fans? Try this Quick Dahi Aloo tikki Chaat - Just crumble some cutlets, add ladles of thick dahi or curd, a splash of tamarind chutney, cooked chickpeas or sprouts, some sev or papdi (optional), chaat masala powder and roasted jeera powder. Voila! You have satisfied your chaat cravings successfully.
These tips are particularly useful when you make these for a party and /or have leftovers post a dinner party or potluck.
FAQ's
Yes. They can be frozen and air fried later (after thawing completely). This is especially useful when you are meal prepping for the week and require snacks to be made-ahead. Shape the cutlets, freeze in an airtight container or ziplock bags. Frozen cutlets stay fresh for atleast a week.
I highly recommend Air Frying the leftover cutlets instead of heating in microwave to avoid the cutlets from becoming soft. Preheat the Air fryer, chuck few pieces, as required, brush or spray some oil and then air fry for around 5 minutes at 150 degrees.
Answer is No. Fried version has bread crumbs, coating of cornflour which makes the exterior crispy. I have not used either of the ingredients. Always serve Air Fryer snacks piping hot for best results!
Other Air Fryer Snack Recipes
Air Fryer Falafel - Middle Eastern Snack made with soaked and dried chickpeas, spices.
Cauliflower Tikka - Combination of Cauliflower with Indian Tikka Masala flavors, this is a great side recipe with mains.
Hara Bhara Kabab - Stove Top and Air Fryer Version of the recipe available. Recipe does not use cornflour.
Air Fryer Raw Banana Cutlet - These raw plantain cutlets are generally consumed in Indian during fasting days.
Air Fryer Corn Pakoda - Made with steamed corn, this is one of the easiest tea time snack which can be made with ingredients straight off the kitchen shelf. Serve with Masala Chai or coffee.
Vegetable Cutlet Recipe in Air Fryer (No Breadcrumbs)
Equipment
- Air Fryer
Ingredients
Ingredients for Cutlets
- 2 cups Sweet Potatoes (Boiled, Peeled and Mashed)
- ¾ cup Carrot finely grated
- ½ cup Sweet Corn
- ½ cup Capsicum finely chopped
- ½ cup Green Peas Steamed
- ½ cup Quick Cooking Oats Or Instant Oats
- 1 tbsp Ginger Paste
- 1 ½ tbsp Oil For Air frying cutlets or use cooking spray
- Salt to taste
- 2 to 3 tbsp Cilantro or Coriander Leaves (finely chopped)
Spices
- 1 tsp Kashmiri Red chilli powder
- 1 ½ tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- ¼ tsp Chaat Masala Powder
- ½ tsp Amchur Powder or Dry Mango Powder
1 cup is 250 ml, 1 tablespoon 15ml, 1 teaspoon 5 ml
Instructions
- In a wide bowl, add boiled and mashed sweet potatoes, cooked peas, steamed sweet corn, grated carrots and finely chopped capsicum.
- Add all the spices, ginger paste, quick cooking oats and salt to taste.
- Now add the finely chopped coriander leaves (I have used stems as well) and mix well.
- Divide and make equal portion of the cutlet mixture and shape them into "oval" shape. At this point, you can freeze the cutlets or air fry as required.
- Pre-heat the Air Fryer for 5 mins at 200 degree Celsius. Spray / brush the basket lightly with some some oil.
- Place 12 cutlets in the air fryer basket, brush or spray oil and cook them for 15 minutes at 200 Degree C.
- Open the basket and turn the cutlets using a pair of tongs (after 8 odd minutes) for even cooking. Air fry them until golden brown.
- Once cooked, remove onto a plate, serve hot with accompaniment of your choice.
Notes
- Do not over crowd the basket or avoid placing the cutlets one above the other to ensure even cooking and browning.
- Always preheat your Air Fryer (similar to oven) for atleast 5 minutes before placing items to air fry.
- I have used sesame oil for air frying the cutlets. You can use vegetable oil, olive oil, avocado oil as required.
- Kashmiri Red Chilli Powder is added mainly for the colour and not spice. I have not used any green chillies either since I was serving the cutlets with a spicy green chutney.
- Adjust spices according to your taste buds and preferences.
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Vidya Narayan
Absolutely perfect recipe, Vidya! I also added some crumbled paneer to the mix and it really came out very well. Also, in my air fryer, I just needed to air fry for 10 minutes at 200 C. Great consistency and texture! Thanks again.
Thank you Shailaja for your feedback. Appreciate it.