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.