Baked Veg Cutlet

About this recipe

Veg cutlet is the golden, crunchy snack that lives in school lunch boxes and weekend picnic baskets—mashed potato and dal mixed with grated carrot, mashed peas, and chopped spinach, then baked until the exterior crackles and the interior stays tender. This version skips the deep fryer entirely, relying on a panko crust and a brush of oil to achieve that signature crunch without the heaviness of fried food. The filling is where the colour and nutrition lives. Grated raw carrot provides moisture without turning the mixture wet—squeeze it gently to remove excess liquid. Frozen peas mashed smooth add a subtle sweetness and body; fresh spinach chopped fine brings colour and iron. Onion, ginger, green chilli all go in finely minced so every bite contains flavour without texture. The cooked dal—moong or chickpea, mashed smooth—acts as the primary binder, holding everything together without egg. The panko coating is crucial. Roll each patty gently in panko so it sticks evenly, then brush with olive oil. Bake at 220°C, flipping halfway, until deep golden and the crunch is audible. The exterior should crackle between your teeth; the interior should be tender and flavourful, not dry. This takes 22 minutes; don't rush it by increasing the heat. Serve warm or at room temperature with mint chutney and ketchup—the tangy green sauce and sweet-sour ketchup balance the cutlet's earthy richness. These freeze beautifully: wrap baked (cooled) cutlets individually and freeze for up to a month. Reheat in a low oven and they emerge almost as good as fresh. High-fibre at 6g per cutlet, low-cal at 220 kcal, this is the snack that works for kids and adults alike.