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Air Fryer Vegetable Cutlets Recipe

These air fryer vegetable cutlets are crispy on the outside, soft on the inside, and filled with a colorful mix of mashed potatoes and vegetables. They make a satisfying snack or light meal without the need for deep frying.
Made with simple pantry seasonings and a crunchy breadcrumb coating, these cutlets are easy to prepare ahead and cook in the air fryer until golden. Serve them hot with mint chutney, ketchup, or your favorite dipping sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 servings
Calories 145 kcal

Equipment

  • Air fryer
  • Mixing bowl
  • Potato masher or fork
  • Shallow bowls for coating
  • Parchment liner suitable for air fryers (optional)
  • Pastry brush

Ingredients
  

  • 2 medium potatoes boiled and peeled
  • ½ cup finely chopped carrots boiled
  • ½ cup green peas boiled
  • ¼ cup finely chopped green beans boiled
  • ¼ cup finely chopped onion
  • 1 green chili finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ginger paste
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon chaat masala
  • ¾ teaspoon salt or to taste
  • ½ cup breadcrumbs plus more if needed
  • 2 tablespoons all-purpose flour
  • ¼ cup water
  • ¾ cup breadcrumbs for coating
  • 1 –2 tablespoons oil for brushing

Instructions
 

  • Mash the Potatoes: Place the boiled potatoes in a large mixing bowl and mash until mostly smooth. Leave a few small pieces for texture if desired.
  • Prepare the Vegetables: Add the boiled carrots, peas, and green beans to the mashed potatoes. Lightly mash some of the peas and vegetables while keeping the mixture slightly chunky.
  • Season the Mixture: Add the chopped onion, green chili, cilantro, ginger paste, cumin powder, garam masala, red chili powder, chaat masala, and salt. Mix until the seasonings are evenly distributed.
  • Shape the Cutlets: Stir in ½ cup breadcrumbs to help bind the mixture. If it feels too soft or sticky, add a little more. Divide into 8 equal portions and shape each into a flat oval or round patty.
  • Prepare the Coating: In a shallow bowl, whisk the all-purpose flour with water until smooth. Place the remaining breadcrumbs in a separate bowl. Dip each cutlet into the flour mixture, then coat it evenly with breadcrumbs.
  • Preheat the Air Fryer: Preheat the air fryer to 375°F (190°C) for about 3 minutes. Lightly brush the air fryer basket with oil or use a suitable liner.
  • Air Fry the Cutlets: Arrange the cutlets in a single layer, leaving space between them. Brush or spray the tops lightly with oil. Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through, until golden and crisp. Cook in batches if necessary.
  • Rest and Serve: Let the cutlets rest for 2–3 minutes before serving. Enjoy them warm with mint chutney, tomato ketchup, or tamarind sauce.

Notes

Make sure the boiled vegetables are well drained before mixing to prevent a soggy filling.
Add breadcrumbs gradually until the mixture holds its shape.
Refrigerate the shaped cutlets for 15–20 minutes if they feel too soft to handle.
Avoid overcrowding the air fryer basket so the cutlets brown evenly.
Cooking time may vary depending on the air fryer model and the thickness of the cutlets.