Appetizers & Starters > Vegetarian Starters > Vegetable Fritters & Patties > Carrot and Pea Cutlets

Golden Carrot and Pea Cutlets: A Delightful Vegetarian Starter

These vibrant carrot and pea cutlets are a delicious and easy-to-make vegetarian starter. Packed with flavor and nutrients, they are perfect for parties, appetizers, or a light meal. Enjoy the delightful combination of sweet carrots, tender peas, and aromatic spices in every bite.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4-6
Ingredients
  • 2 medium Carrots
  • 1 cup Peas
  • 1 medium Potato
  • 1/2 medium Onion
  • 1 teaspoon Ginger-Garlic Paste
  • 1-2 to taste, finely chopped Green Chilies
  • 2 tablespoons, chopped Cilantro
  • 1/2 cup Bread Crumbs
  • 1/4 teaspoon each Spices (Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala)
  • to taste Salt
  • for shallow frying Oil

Preparing the Vegetables

Begin by peeling and grating the carrots. Boil the potatoes until they are soft and easily mashed. You can also use frozen peas, thaw them before starting to cook. Finely chop the onion, green chilies and cilantro.

Mixing the Ingredients

In a large bowl, mash the boiled potatoes. Add the grated carrots, peas, chopped onion, ginger-garlic paste, green chilies, and cilantro. Mix well.

Adding Spices and Bread Crumbs

Add the turmeric powder, cumin powder, coriander powder, garam masala, and salt to the vegetable mixture. Mix all the spices evenly. Then, add bread crumbs and mix well. Bread crumbs will bind the ingredients.

Shaping the Cutlets

Take a small portion of the mixture and shape it into cutlets. You can make them round, oval, or any shape you prefer. Ensure the cutlets are firm and hold their shape. If the mixture is too wet, add more bread crumbs.

Shallow Frying the Cutlets

Heat oil in a pan over medium heat. Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan. Fry the cutlets until they are golden brown and crispy on both sides, approximately 3-4 minutes per side.

Serving the Cutlets

Remove the fried cutlets from the pan and place them on a paper towel to drain excess oil. Serve the hot and crispy carrot and pea cutlets with your favorite chutney, sauce, or dip. Enjoy!

← Crispy Zucchini Fritters with Dill & Feta Grilled Eggplant with Balsamic Glaze and Goat Cheese →

FAQ

  • Can I bake these cutlets instead of frying?

    Yes, you can bake the cutlets. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet lined with parchment paper. Brush them with oil and bake for 20-25 minutes, flipping halfway through, until golden brown.
  • Can I use other vegetables in these cutlets?

    Certainly! You can add other vegetables like beetroot, spinach, or beans to the mixture. Just make sure to adjust the quantity of bread crumbs accordingly to maintain the consistency.
  • How do I store leftover cutlets?

    Store the leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving to retain their crispness.