Are you tired of the same old snacks and looking for a flavorful way to get your daily dose of veggies? Look no further! Veggie cutlets are a game-changer, offering a delicious and healthy alternative to traditional fried foods. And the best part? They’re incredibly versatile, allowing you to mix and match your favorite ingredients to suit any taste or occasion.
From classic combinations like potato and pea, to more adventurous pairings like beetroot and carrot, we’ve got 18 scrumptious veg cutlet recipes to spice up your snack game. Whether you’re a busy professional looking for a quick lunch option, a parent seeking a healthy kid-friendly snack, or simply someone who loves trying new flavors, these mouthwatering cutlets are sure to please.
In this article, we’ll be diving into the world of veggie cutlets, exploring the many different ingredients and flavor combinations that make them so special. So grab your apron, preheat your pan, and get ready to take your snacking game to the next level!
Spicy Potato and Pea Veg Cutlets
A flavorful and healthy vegetarian twist on traditional cutlets, these Spicy Potato and Pea Veg Cutlets are perfect for a quick dinner or lunch. Made with mashed potatoes, peas, and spices, they’re easy to make and packed with nutrients.
Ingredients:
– 2 large potatoes, cooked and mashed
– 1 cup fresh or frozen peas
– 1/4 cup breadcrumbs
– 1/4 cup grated carrot
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1 egg, lightly beaten (for binding)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine mashed potatoes, peas, breadcrumbs, carrot, cilantro, lemon juice, cumin, smoked paprika (if using), salt, and pepper. Mix well.
3. Add the beaten egg and mix until the mixture is well combined.
4. Shape into 4-6 cutlets, depending on desired size.
5. Place on a baking sheet lined with parchment paper. Drizzle with a little water.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cheesy Corn and Spinach Veg Cutlets
A delicious and nutritious veggie cutlet recipe that combines the sweetness of corn with the creaminess of cheese, all wrapped up in a crispy spinach exterior.
Ingredients:
– 1 cup cooked spinach
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or grill pan over medium heat.
2. In a bowl, mix together cooked spinach, corn kernels, grated cheese, and breadcrumbs.
3. Add the egg and mix until well combined.
4. Divide the mixture into 4-6 portions, depending on desired cutlet size.
5. Shape each portion into a patty.
6. Brush the skillet or grill pan with olive oil and cook the patties for 3-4 minutes per side, or until golden brown and crispy.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Crispy Beetroot and Carrot Cutlets
Crispy Beetroot and Carrot Cutlets: A Sweet and Savory Twist on a Classic Recipe
These cutlets are the perfect combination of sweet and savory, with a crispy exterior and a tender interior. Perfect as an appetizer or side dish.
Ingredients:
• 2 large beetroot, peeled and grated
• 4 large carrots, peeled and grated
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the grated beetroot and carrots.
3. Add the breadcrumbs, Parmesan cheese, and beaten egg to the bowl. Mix well until all ingredients are fully incorporated.
4. Season with salt and pepper to taste.
5. Using your hands, shape the mixture into 8-10 cutlets, depending on desired size.
6. Place the cutlets on a baking sheet lined with parchment paper, leaving a small gap between each cutlet.
7. Drizzle with olive oil and sprinkle with chopped parsley (if using).
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Serves: 8-10
Paneer and Herb Veg Cutlets
These cutlets are a perfect blend of creamy paneer, fresh herbs, and spices, making them a great option for a quick snack or appetizer.
Ingredients:
– 250g paneer, crumbled
– 1/2 cup mixed herbs (parsley, cilantro, mint)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt, to taste
– 1/4 teaspoon black pepper
– 2 tablespoons breadcrumbs
– 1 egg, beaten (for binding)
Instructions:
1. In a mixing bowl, combine paneer, mixed herbs, onion, garlic, lemon juice, cumin powder, salt, and black pepper.
2. Mix well until the ingredients are evenly distributed.
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, then gently press to adhere.
6. Heat a non-stick pan with a small amount of oil over medium heat.
7. Cook the cutlets for 3-4 minutes per side, or until golden brown and crispy.
8. Serve hot with your favorite chutney or sauce.
Cooking Time: 15-20 minutes
Sweet Potato and Lentil Cutlets
A delicious and nutritious vegetarian option that’s perfect for a quick weeknight dinner or lunchbox addition. These cutlets are packed with flavor and texture, making them a great alternative to traditional meat-based dishes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup cooked lentils
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 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, cooked lentils, breadcrumbs, egg, olive oil, cumin, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
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 and crispy on the outside.
Cooking Time: 20-25 minutes
Zucchini and Oats Veg Cutlets
A healthy and flavorful vegetarian option that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup rolled oats
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, oats, breadcrumbs, onion, garlic, egg, salt, and pepper. Mix well.
3. Divide the mixture into 4 equal portions and shape each portion into a patty.
4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 3-4 minutes on each side or until golden brown.
5. Transfer the cutlets to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
6. Serve hot with your favorite toppings, such as Cheddar cheese.
Cooking Time: Approximately 20-22 minutes
Mushroom and Walnut Veg Cutlets
These flavorful cutlets combine the earthy taste of mushrooms with the crunch of walnuts, making for a satisfying vegetarian option that’s perfect for lunch or dinner.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), finely chopped
– 1/2 cup cooked brown rice
– 1/4 cup chopped walnuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: breadcrumbs for coating
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mushrooms, cooked rice, walnuts, onion, garlic, and soy sauce. Mix well.
3. Divide mixture into 4-6 portions, depending on desired cutlet size.
4. Shape each portion into a patty.
5. Coat with breadcrumbs if desired.
6. Place patties on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Broccoli and Cheese Veg Cutlets
A delicious and healthy vegetarian twist on traditional burgers, these cutlets are packed with nutrients from broccoli and melted cheese.
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 clove garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Whole wheat breadcrumbs (as needed)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine cooked broccoli, brown rice, cheese, olive oil, onion, garlic, salt, and pepper.
3. Mix well until all the ingredients are fully incorporated.
4. Divide the mixture into 4 equal portions and shape each portion into a cutlet.
5. Dip each cutlet in the beaten egg and then coat with whole wheat breadcrumbs (if using).
6. Place the cutlets on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Quinoa and Veggie Cutlets
A delicious and healthy twist on traditional cutlets, these quinoa and veggie cutlets are a great option for a quick and easy dinner. Made with nutritious quinoa and packed with flavorful vegetables, this recipe is sure to please.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup finely chopped onion
– 1/2 cup grated zucchini
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. In a large bowl, combine cooked quinoa, onion, zucchini, bell pepper, and garlic.
2. Add the egg and mix until well combined.
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 cutlets for 4-5 minutes per side, until golden brown and cooked through.
7. Serve hot with your favorite sides.
Cooking Time: 15-20 minutes
Red Kidney Bean and Spice Cutlets
Add a flavorful twist to your snack or meal with these spicy red kidney bean cutlets, packed with aromatic spices and crunchy texture. Perfect for a quick lunch or dinner!
Ingredients:
– 1 cup cooked red kidney beans
– 1/2 cup breadcrumbs
– 1/4 cup grated carrot
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash the cooked red kidney beans using a fork or potato masher.
3. Mix in breadcrumbs, grated carrot, chopped cilantro, olive oil, chopped onion, cumin, smoked paprika, salt, and pepper until well combined.
4. Divide the mixture into 6-8 portions, depending on desired cutlet size.
5. Shape each portion into a patty and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until lightly browned and crispy.
Cooking Time: 20-25 minutes
Cauliflower and Potato Cutlets
A twist on traditional potato patties, these cutlets combine the natural sweetness of cauliflower with the comforting flavor of potatoes.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine cauliflower florets, grated potatoes, flour, salt, and pepper. Mix well.
3. Add the beaten egg to the potato mixture and stir until just combined.
4. Using your hands, shape the mixture into 4-6 cutlets, depending on desired size.
5. Brush both sides of each cutlet with olive oil.
6. Cook the cutlets for 4-5 minutes per side, or until golden brown and crispy.
Cooking Time: 12-15 minutes
Lentil and Spinach Veg Cutlets
These flavorful cutlets are a great vegetarian option for a quick lunch or dinner. Made with red lentils, spinach, and aromatic spices, they’re also packed with protein and fiber.
Ingredients:
– 1 cup cooked red lentils
– 1 cup fresh spinach leaves
– 1/2 cup breadcrumbs
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash cooked lentils using a fork or a potato masher.
3. Add chopped onion, minced garlic, cumin powder, paprika, salt, and pepper to the mashed lentils. Mix well.
4. Stir in fresh spinach leaves and breadcrumbs.
5. Divide the mixture into 4-6 portions, depending on desired cutlet size.
6. Shape each portion into a patty.
7. Heat olive oil in a non-stick skillet or oven-safe pan over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and crispy.
8. Serve hot with your favorite accompaniments.
Cooking Time: 15-20 minutes
Carrot and Cabbage Veg Cutlets
These veg cutlets are a great way to get your daily dose of vegetables while enjoying a tasty and satisfying meal. Made with carrots, cabbage, and whole wheat breadcrumbs, these cutlets are perfect for a quick lunch or dinner.
Ingredients:
– 1 cup grated carrot
– 1/2 cup shredded cabbage
– 1/4 cup whole wheat breadcrumbs
– 1/4 cup rolled oats
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated carrot, shredded cabbage, and whole wheat breadcrumbs.
2. Add rolled oats, salt, and black pepper to the mixture and mix well.
3. Add the lightly beaten egg to the mixture and mix until everything is well combined.
4. Divide the mixture into 4-6 portions, depending on the desired size of your cutlets.
5. Shape each portion into a patty and flatten slightly.
6. Heat a non-stick pan with a small amount of vegetable oil over medium heat.
7. Fry the cutlets for 3-4 minutes on each side, until they are golden brown and crispy.
8. Serve hot with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Pumpkin and Chickpea Cutlets
These bite-sized cutlets combine the warmth of roasted pumpkin with the nutty flavor of chickpeas, perfect for a cozy fall evening. This recipe is a great way to get your daily dose of fiber and protein in a delicious and easy-to-make package.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup breadcrumbs
– 1 egg
– 1 tsp cumin
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F.
2. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a bowl, mash chickpeas using a fork or potato masher.
4. Add breadcrumbs, egg, cumin, salt, and pepper to the mashed chickpeas. Mix well.
5. Once pumpkin is roasted, let it cool slightly. Then, chop it into smaller pieces.
6. Shape chickpea mixture into small cutlets (about 1 inch thick). Place a spoonful of chopped pumpkin in the center of each cutlet.
7. Fold cutlets in half to enclose the pumpkin, and press edges together to seal.
8. Heat about 1/2 inch of olive oil in a non-stick skillet over medium-high heat. Cook cutlets for 3-4 minutes on each side or until golden brown.
9. Serve warm with your favorite accompaniments.
Cooking Time: 45 minutes
Green Pea and Mint Veg Cutlets
These bite-sized cutlets are a delightful combination of green peas, fresh mint, and breadcrumbs, perfect for a quick snack or light meal. With a crunchy exterior and soft interior, they’re sure to please!
Ingredients:
– 1 cup cooked green peas
– 1/4 cup fresh mint leaves, chopped
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1 egg, lightly beaten
– Salt and pepper, to taste
– Cooking oil or butter, for frying
Instructions:
1. In a bowl, mix together green peas, mint leaves, onion, and garlic.
2. Add the breadcrumbs, egg, salt, and pepper. Mix well until combined.
3. Divide the mixture into 6-8 portions. Shape each portion into a cutlet.
4. Heat about 1/2 inch of oil or butter in a non-stick pan over medium heat. Fry the cutlets for about 3-4 minutes on each side, until golden brown and crispy.
5. Serve hot with your favorite accompaniments.
Cooking Time: 12-15 minutes
Tofu and Sesame Veg Cutlets
These crispy cutlets are packed with protein-rich tofu, crunchy sesame seeds, and a medley of colorful vegetables. Perfect for a quick dinner or lunchbox filler!
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup mixed vegetables (bell peppers, carrots, zucchini, etc.)
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame seeds
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– Vegetable oil for frying
Instructions:
1. Preheat a non-stick pan or wok with 2 tablespoons of sesame oil over medium-high heat.
2. Add the mixed vegetables and cook until tender, about 3-4 minutes.
3. In a bowl, mix together tofu, soy sauce, garlic, sesame seeds, salt, and pepper.
4. Add the cooked vegetables to the tofu mixture and stir well.
5. Shape into patties and coat with breadcrumbs.
6. Fry the cutlets in hot oil until golden brown and crispy, about 3-4 minutes per side.
7. Serve hot with your favorite dipping sauce!
Cooking Time: 15-20 minutes
Bell Pepper and Corn Cutlets
A flavorful and healthy twist on traditional cutlets, these Bell Pepper and Corn Cutlets are perfect for a quick weeknight dinner or lunchbox addition. Crispy on the outside and tender on the inside, they’re a delightful combination of sweet bell peppers and juicy corn.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large bell peppers, any color, sliced into strips
– 1 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite seasonings or herbs (e.g., garlic powder, paprika)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together bell pepper strips and corn kernels.
3. Dip each chicken breast into the bell pepper-corn mixture, coating both sides evenly.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt, pepper, and your desired herbs or spices.
6. Bake for 20-25 minutes or until cooked through.
Cooking Time: 20-25 minutes
Mixed Vegetable and Nut Cutlets
Get ready to delight your taste buds with these crispy and flavorful cutlets, packed with a medley of colorful vegetables and crunchy nuts.
Ingredients:
– 1 cup mixed vegetables (carrots, zucchini, bell peppers)
– 1/2 cup cooked brown rice
– 1/4 cup chopped almonds
– 1 egg
– 1 tablespoon breadcrumbs
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: any other herbs or spices of your choice
Instructions:
1. Preheat a non-stick pan with the olive oil over medium heat.
2. In a mixing bowl, combine cooked brown rice, mixed vegetables, chopped almonds, and egg. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a cutlet and coat with breadcrumbs.
5. Place the cutlets in the preheated pan and cook for 3-4 minutes or until golden brown.
6. Flip and cook for an additional 2-3 minutes or until crispy and cooked through.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a world of flavors with these 18 delicious veg cutlets recipes! From spicy potato and pea to cheesy corn and spinach, there’s something for every occasion. Discover unique combinations like crispy beetroot and carrot, paneer and herb, and sweet potato and lentil. Or go for classic combos like broccoli and cheese or quinoa and veggies. Each recipe is carefully crafted with a variety of textures and tastes to satisfy your cravings. Whether you’re a vegetarian, vegan, or just looking for a healthy option, these veg cutlets are sure to please.
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