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If you’re looking for a delicious and nutritious vegetarian snack or side dish, these cutlets are the perfect choice

Carrot, courgette & potato cutlets

Packed with the goodness of fresh vegetables and a blend of spices, these cutlets are not only tasty but also easy to prepare. Whether you’re a seasoned cook or just starting in the kitchen.

  • Preparation: 15 minutes
  • Cooking: 20 minutes
  • Total: 35 minutes
  • Serves: 4
  • 2 large carrots, peeled and grated
  • 2 courgettes grated
  • 2 medium-sized potatoes, peeled, boiled, and mashed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 30g breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt and black pepper to taste
  • Cooking oil for frying
  • Nigella seeds for garnish
  1. Start by grating the carrots and courgettes, and then squeeze out any excess moisture by pressing them between paper towels. This helps prevent the cutlets from becoming soggy.
  2. In a large mixing bowl, combine the grated carrots, courgettes, mashed potatoes, chopped onion, minced garlic, cumin powder, coriander powder, garam masala, salt, and black pepper. Mix well until all the ingredients are evenly combined.
  3. Add the breadcrumbs to the mixture and mix until the mixture comes together and is easy to handle. If the mixture is too sticky, you can add a bit more breadcrumbs to achieve the right consistency.
  4. Divide the mixture into equal portions and shape them into patties or cutlets.
  5. In a shallow plate, place the all-purpose flour. Coat each cutlet with flour on both sides, shaking off any excess.
  6. Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan, making sure not to overcrowd them.
  7. Fry the cutlets for about 3-4 minutes on each side or until they turn golden brown and crispy.
  8. Once done, remove the cutlets from the pan and place them on a plate lined with paper towels to remove excess oil.
  9. Serve the cutlets hot with your favourite dipping sauce or chutney. They also go well with a side salad for a complete meal.
  • Calories: 220
  • Protein: 4g
  • Carbohydrates: 40g
  • Fibre: 5g
  • Sugars: 5g
  • Fat: 5g
  • Saturated Fat: 1g

IN THIS RECIPE

Cumin Seeds 75g

Cumin Seeds 75g

Black Nigella Seeds 100g

Black Nigella Seeds 100g

Garam Masala 75g

Garam Masala 75g

Ground Cumin 75g

Ground Cumin 75g

Sea Salt (Coarse) 100g

Sea Salt (Coarse) 100g

Ground Black Pepper 75g

Ground Black Pepper 75g

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