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Baked Vegetable Cutlets

These baked vegetable cutlets are a healthier, oven-baked take on a childhood favorite, offering crispy exteriors filled with tender, spiced vegetables. Main ingredients like carrots, potatoes, and breadcrumbs come together through baking, resulting in golden, crunchy bites with a savory interior. The dish combines simple techniques with flavorful ingredients for a satisfying snack or main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium carrots finely grated
  • 2 medium potatoes peeled and grated
  • 1 cup breadcrumbs panko preferred
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tbsp chopped fresh herbs cilantro or parsley
  • 1 large egg beaten; vegan option: flaxseed gel
  • to taste salt and pepper
  • 2 tbsp oil for mixing or brushing

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowls
  • Grater
  • Spoon
  • Oil spray or brush

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
  2. Finely grate the carrots and potatoes using a grater, then squeeze out any excess moisture with a clean cloth. This helps the mixture bind better.
  3. In a large mixing bowl, combine the grated vegetables with the breadcrumbs, ground cumin, ground coriander, chopped herbs, salt, and pepper. Mix thoroughly to distribute the spices evenly.
  4. Add the beaten egg (or flaxseed gel for vegan option) and a tablespoon of oil to the mixture. Stir until everything is well incorporated and the mixture holds together when pressed.
  5. Shape the mixture into small, flat cutlets about 2-3 inches in diameter. Place them gently on the prepared baking sheet, spacing them evenly.
  6. Lightly spray or brush the tops of the cutlets with oil to help achieve a crispy exterior. Place the tray in the oven and bake for 20-25 minutes, flipping halfway through, until the cutlets are golden brown and crispy around the edges.
  7. Once baked, remove the cutlets from the oven and let them rest for 5 minutes on a wire rack. This helps set their structure and keeps them crispy.
  8. Serve the baked vegetable cutlets warm with your favorite chutney, yogurt, or sauce. Enjoy their crispy, flavorful exterior and tender interior!