Spicy Baked Vegetable Cutlets – Indian Croquettes

by | Oct 4, 2006 | 1 comment

Vegetable Cutlets

With memories of long-distance train journeys along India’s West Coast ricocheting in my head, I set out to imitate the pungent and ‘chatpata’ taste of the Vegetable Cutlets that were served by the canteen boys on those trains.

I tried to make them a bit unconventionally. I microwaved all the veggies on high with a little bit of water. The potatoes were still a bit firm when I took them out of the microwave. Then I got out my trusty, big, stone mortar and pestle; and gave the veggies a good bashing. That softened them up nicely without making them overtly mushy [that is one unconventional use of a mortar and pestle for you .. use them to make a creamy potato mash for your Sunday Roast next time around!]. After shaping them into long croquettish shapes and rolling them in breadcrumbs, I sprayed them with Canola based cooking oil and popped them into the oven. Voila!






Preparation Time – 20 minutes
Cooking Time – 30 minutes
Makes – 20


3 large potatoes, peeled and chopped
1 carrot, peeled and chopped
1/2 cup peas
3-4 cauliflower florets
3/4 cup breadcrumbs
1/2 cup fresh coriander leaves, chopped
1 tbsp lemon juice
1 tsp chilli powder
1 tsp garam masala
2 tsp cumin powder
1/2 tsp garlic powder
1/2 cup water
salt to taste
1/2 cup breadcrumbs for coating


Preheat oven at 200°C. Combine potatoes, carrot, peas, cauliflower and water in a microwaveable jug. Cover with lid and keep the steam vent open. Microwave on high for 8 minutes. Remove and add all the remaining ingredients except the breadcrumbs for coating. Mash well. If consistency is runny and thin, add more breadcrumbs. Shape into long, cylindrical shaped croquettes. Roll each shape in breadcrumbs and place on a cookie tray lined with baking paper. Bake for 15 minutes, turn over and bake for another 15 minutes until golden and cooked through.

My Notes

1. Alternatively, instead of baking; heat a little oil in a medium frying pan and lightly pan-fry the cutlets, till they are golden and cooked on both sides.
2. You may also deep fry the cutlets in batches of 3.
3. Serve hot with shredded lettuce, sliced onion and tomato ketchup.





Find More Recipes By CategoryBaking Indian Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


1 Comment
  1. Lieve

    Hello Sneh
    A few days ago I discovered your website, which is silly because I’ve had your book for years. It’s nice to find all these new, glorious vegetarian recipes here. I’ve made the almond and tahini cookies, the mushroom and lentil bolognese, the muffins with chocolate and raspberry, the fried rice and the Makhani curry sauce. And tonight we’re having rainbow veggie coconut dal! Every single recipe worked out so far and that gives me the courage the go and try the more difficult stuff, like bread, paneer,… Now I stumbled on this recipe for vegetable cutlets. Unfortunately the link to print it is missing. I print out the recipes, that’s easier for me to handle while cooking and on top I’m sure I will repeat the recipes many times.
    Big thank you for your wonderful food and the positive, honest, encouraging and funny notes you post with them.
    Big thanks from a new Belgian fan!


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