Vegetable Cutlet Recipe in Air Fryer (No Breadcrumbs)

This Vegetable Cutlet recipe is a healthy and crunchy delight that’s made without breadcrumbs, yet still retains its crispy texture, thanks to the air fryer. Packed with a medley of colorful vegetables and seasoned with flavorful spices, these cutlets are perfect as a snack or appetizer. They’re easy to make, naturally gluten-free, and a great way to enjoy vegetables in a fun and satisfying form. With the air fryer, you can enjoy that crispy, golden exterior without the need for deep frying!

Necessary Kitchen Equipment

  • Air fryer
  • Mixing bowl
  • Grater or food processor
  • Knife and cutting board
  • Spoon
  • Parchment paper or air fryer liner (optional)

Overview of Ingredients

  • Mixed Vegetables – You can use a variety of vegetables like potatoes, carrots, peas, corn, and beans. The vegetables should be boiled and mashed or grated.
  • Rice Flour – Acts as a binding agent and adds crispiness to the cutlet without breadcrumbs.
  • Chickpea Flour (Besan) – Adds a nutty flavor and helps hold everything together.
  • Cornstarch – Helps with crispiness and binds the vegetables together.
  • Spices – Cumin, coriander powder, garam masala, chili powder, turmeric, and salt for flavor.
  • Fresh Herbs – Cilantro and mint for a fresh, herby taste.
  • Lemon Juice – Adds brightness to the cutlet mixture.
  • Oil Spray – To lightly coat the cutlets before air frying for that crispy golden texture.

Step-by-Step Instructions

1. Prepare the Vegetables
Start by boiling 1 large potato, 1 carrot, and 1/2 cup of peas. Once they’re soft, mash them together in a large mixing bowl. You can also grate the vegetables instead of mashing them for a different texture.

2. Add Dry Ingredients
To the mashed vegetables, add 2 tablespoons of rice flour, 2 tablespoons of chickpea flour (besan), 1 tablespoon of cornstarch, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of chili powder (or to taste), 1/4 teaspoon of turmeric, and salt to taste. Mix everything well.

3. Add Fresh Herbs and Lemon
Finely chop 2 tablespoons of fresh cilantro and 2 tablespoons of mint, and add them to the mixture. Squeeze in the juice of half a lemon for a fresh zing, and mix everything until well combined.

4. Shape the Cutlets
Take small portions of the mixture and shape them into round or oval patties. Make sure they are compact and uniform in size to ensure even cooking.

5. Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.

6. Air Fry the Cutlets
Lightly spray the air fryer basket with oil or line it with parchment paper. Place the shaped cutlets in the air fryer basket, making sure they are not overlapping. Spray a thin coat of oil over the cutlets to help them crisp up. Air fry at 375°F (190°C) for 12-15 minutes, flipping them halfway through, until they’re golden and crispy on both sides.

7. Serve
Once done, remove the cutlets from the air fryer and serve them hot with your favorite dipping sauce, chutney, or yogurt.

Recipe Tips

  • Vegetable Variety: Feel free to use any vegetables you like! Sweet potatoes, bell peppers, or spinach can be great additions.
  • Binding Agent: If the mixture feels too dry or crumbly, you can add a bit of water or vegetable broth to help bind it together.
  • Spice Level: Adjust the amount of chili powder or add some green chilies for extra heat if you prefer a spicier cutlet.
  • Make Ahead: You can prepare the cutlets in advance and store them in the fridge. When ready to cook, simply air fry as instructed.

What to Serve with Vegetable Cutlets

These cutlets are perfect as a snack or appetizer. Serve them with a side of tamarind chutney, mint chutney, or a cooling yogurt dip. You can also enjoy them as a light meal with a side of salad or roasted vegetables.

Frequently Asked Questions

Can I make these cutlets without a food processor?
Yes! If you don’t have a food processor, you can simply grate or mash the vegetables by hand.

Can I bake these cutlets instead of using the air fryer?
Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

Can I freeze these cutlets for later use?
Absolutely! Once shaped, place the cutlets on a tray and freeze them. Once frozen, transfer them to a freezer bag or container. When ready to cook, just air fry them straight from the freezer, adding a few extra minutes to the cooking time.

Ingredients

  • 1 large potato, boiled and mashed
  • 1 carrot, boiled and grated
  • 1/2 cup peas, boiled
  • 2 tablespoons rice flour
  • 2 tablespoons chickpea flour (besan)
  • 1 tablespoon cornstarch
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • Juice of half a lemon
  • Oil spray

Instructions

  1. Boil and mash the potato, carrot, and peas.
  2. Add rice flour, chickpea flour, cornstarch, spices, salt, cilantro, mint, and lemon juice to the mashed vegetables. Mix well.
  3. Shape the mixture into round or oval cutlets.
  4. Preheat the air fryer to 375°F (190°C).
  5. Lightly oil the air fryer basket and arrange the cutlets inside.
  6. Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and crispy.
  7. Serve hot with your favorite dip or chutney.

Enjoy this Vegetable Cutlet Recipe in Air Fryer (No Breadcrumbs) as a healthy, crispy, and satisfying snack!

Vegetable Cutlet Recipe in Air Fryer (No Breadcrumbs)

This Vegetable Cutlet recipe is a healthy and crunchy delight that’s made without breadcrumbs, yet still retains its crispy texture, thanks to the air fryer. Packed with a medley of colorful vegetables and seasoned with flavorful spices, these cutlets are perfect as a snack or appetizer.

Equipment

  • Air fryer
  • Mixing bowl
  • Grater or food processor
  • Knife and cutting board
  • Spoon
  • Parchment paper or air fryer liner (optional)

Ingredients
  

  • 1 large potato boiled and mashed
  • 1 carrot boiled and grated
  • 1/2 cup peas boiled
  • 2 tablespoons rice flour
  • 2 tablespoons chickpea flour besan
  • 1 tablespoon cornstarch
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder optional
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh mint chopped
  • Juice of half a lemon
  • Oil spray

Instructions
 

  • Boil and mash the potato, carrot, and peas.
  • Add rice flour, chickpea flour, cornstarch, spices, salt, cilantro, mint, and lemon juice to the mashed vegetables. Mix well.
  • Shape the mixture into round or oval cutlets.
  • Preheat the air fryer to 375°F (190°C).
  • Lightly oil the air fryer basket and arrange the cutlets inside.
  • Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and crispy.

Notes

Serve hot with your favorite dip or chutney.

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