Air fryer recipe · Snacks
Crispy Frozen Veg Cutlets
Crumb-coated veg cutlets that crisp up beautifully without a single splatter.
- 20 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 415kcal
- 2.5 gprotein
- 7.3 gcarbs
- 42.1 gfat
- 1.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Frozen veg cutlets6 pieces
- Oil spray1 tsp
- Chaat masala1/2 tsp
- Green chutney3 tbsp
- Lemon wedges2
Method
Cook from frozen
Place the cutlets in still frozen, as defrosting makes the potato-based filling mushy and prone to falling apart. Brush off surface frost so the crumb can crisp cleanly.
Oil both sides
Mist a thin layer of oil over the top and bottom of each cutlet to help the breadcrumbs turn even and golden. The fat also stops the dry crumb edges from scorching.
Lay flat with space
Set the cutlets in one layer without overlapping so heat reaches every face. Crowding traps steam and leaves the centres soft instead of warmed through.
Flip gently
Halfway through, turn each cutlet using a flat spatula rather than tongs to keep them from cracking. Press very lightly if any coating loosens.
Air-fry to golden
Air-fry at 190C for 16 minutes until both sides are crisp and the filling is piping hot inside. Finish with chaat masala and a squeeze of lemon, served alongside green chutney.
