Air fryer recipe · Kids
Veg Cutlets
Crisp vegetable patties packed with everyday veggies.
- 14 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 240kcal
- 8.6 gprotein
- 39.4 gcarbs
- 5.4 gfat
- 7.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato2
- carrot1
- beans8
- peas1/4 cup
- breadcrumbs1 cup
- cornflour2 tbsp
- salt1/2 tsp
Method
Boil and mash
Boil the potato, carrot, beans and peas until soft, then drain well and mash them together with the salt and cornflour. Draining off every bit of water keeps the mix firm so the cutlets hold together and don't turn soggy.
Shape into patties
Divide the mixture into equal portions and flatten each into a round patty of even thickness. Matching sizes means they all cook in the same time, so none stay raw in the middle while others crisp too fast.
Coat in breadcrumbs
Press each patty into the breadcrumbs, coating both sides and the edges evenly. A full crumb layer is what crisps up into a golden crust and shields the soft filling from drying out in the hot air.
Air fry until golden
Place the patties in a single layer in the basket. Air fry at 180°C for 14 min, flipping halfway through, until they are golden brown and crisp on both sides and heated right through to the centre.
