Veg cutlets are the tea-time and tiffin snack nearly every Indian family makes, usually shallow-fried in a lot of oil. In the air fryer, a breadcrumb-coated cutlet turns golden and crunchy outside and soft inside in about 12 minutes, with just a light brush of oil.
| Prep | 20 min (with pre-boiled potatoes) |
| Air fry | 12–14 min |
| Temperature | 180 °C (350 °F) |
| Makes | 10–12 cutlets |
Ingredients
For the cutlet mixture
- 3 medium potatoes, boiled, peeled and mashed (about 350 g)
- 1 cup mixed vegetables, finely chopped: carrot, beans, capsicum, sweet corn, green peas
- 1 small onion, finely chopped (optional)
- 1 green chilli and 1 tsp ginger, finely chopped
- 2 tbsp chopped coriander
- ½ tsp garam masala, ½ tsp chaat masala, ½ tsp kashmiri chilli powder, ½ tsp roasted cumin powder
- 1 tsp lemon juice, salt to taste
- 3–4 tbsp breadcrumbs or poha powder (to bind)
For coating
- 3 tbsp maida or cornflour mixed with ⅓ cup water into a smooth slurry
- ¾ cup breadcrumbs
- 1–2 tsp oil for brushing
How to make veg cutlet in the air fryer
- Cook the vegetables. Steam or microwave the chopped carrot, beans and peas for 4–5 minutes until just tender. Squeeze out excess water. Wet vegetables make cutlets fall apart.
- Make the mixture. Mix the mashed potato, vegetables, onion, chilli, ginger, coriander, spices, lemon and salt. Add breadcrumbs a spoonful at a time until the mixture holds its shape without sticking to your hands.
- Shape. Divide into 10–12 portions and shape into flat, oval or round patties about 1.5 cm thick. Flat cutlets cook more evenly than thick ones.
- Coat. Dip each patty in the slurry, then press into the breadcrumbs on all sides. For extra crunch, chill the coated cutlets for 15 minutes.
- Air fry. Brush the basket and both sides of the cutlets lightly with oil. Arrange in a single layer and air fry at 180 °C (350 °F) for 12–14 minutes, flipping at 7 minutes, until deep golden.
- Serve hot with green chutney, ketchup or in a bun as a vada-pav-style burger.
Tips
- Use floury potatoes and mash them while warm for a smooth, binding mixture.
- Squeeze the vegetables dry. This is the main reason cutlets break.
- Chill before air frying if your cutlets feel soft. 15 minutes in the fridge firms them up.
- Brush, don’t skip, the oil. Breadcrumbs without oil stay pale and dusty.
- Freezer-friendly: freeze coated, uncooked cutlets on a tray, then bag them. Air fry from frozen at 180 °C for 15–17 minutes.
Air fryer timings
| Cutlet | Temperature | Time |
|---|---|---|
| Fresh, 1.5 cm thick | 180 °C / 350 °F | 12–14 min |
| Frozen homemade | 180 °C / 350 °F | 15–17 min |
| Reheating cooked cutlets | 170 °C / 340 °F | 4–5 min |
Frequently asked questions
Why do my cutlets break in the air fryer?
The mixture is too wet. Squeeze the vegetables dry, add a little more breadcrumb or poha powder, and chill the shaped cutlets before cooking.
Can I make cutlets without breadcrumbs?
Yes. Use poha powder or roasted besan to bind, and coat in crushed cornflakes or semolina (rava) for crunch.
What temperature for veg cutlet in the air fryer?
180 °C (350 °F) for 12–14 minutes, flipping halfway.