Air fryer recipe · Snacks
Mixed Veg Cutlet
Crunchy crumb-coated patties packed with carrots, beans and warming spices.
- 35 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 3.0 gprotein
- 26.3 gcarbs
- 0.8 gfat
- 2.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes2 medium
- Carrots and beans1 cup, minced
- Breadcrumbs1 cup
- Ginger-garlic paste1 tbsp
- Red chilli powder1 tsp
- Cornflour slurry3 tbsp
Method
Build the patty mix
Steam the minced carrots and beans until just tender, then squeeze out any moisture. Combine with mashed potato, ginger-garlic paste and red chilli powder, adding a little breadcrumb to bind. The mixture should hold together without sticking to your hands.
Shape and chill
Form the mix into even, flat ovals about a centimetre thick. Chill them in the fridge for ten minutes so they firm up. Cold patties keep their shape and won't crumble during coating.
Double-coat for crunch
Dip each patty in the cornflour slurry, then press it into breadcrumbs to coat fully. For extra crispness, repeat the slurry and crumb step once more. Shake off loose crumbs so they don't burn.
Air-fry till crisp
Spray or brush the patties with oil and lay them flat with space between each. Flip halfway and air-fry at 200C for 14 minutes until golden and crunchy. Serve with a wedge of lemon and onion rings.
