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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.
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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  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.

Notes

Serve hot with your favorite dip or chutney.