Vegetarian Cutlets

Vegetarian Cutlets recipe - The Cooks Pantry


Sunny Kulwinder Singh (Owner of Glassy Junction)


  • 2 large red potatoes – peeled, boiled, shredded cold
  • 1 ½ cup Indian Cottage Cheese, shredded
  • 2 cups chopped baby spinach
  • ¼ cup peas
  • 2 tbsp salt
  • 1tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tsp cornflour
  • 1 tsp ground cashew nuts
  • Cobram Estate Light Extra Virgin Olive Oil – for frying


  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 shallot diced
  • 3-4 tbs Greek yoghurt
  • 1 tsp grated ginger
  • Salt and pepper


  • Preheat the oil in a deep fryer to 170C.
  • In a bowl, combine the potatoes, cheese, baby spinach, peas, salt, pepper, coriander powder, cumin, cornflour and cashew nuts – mix well with hands by moving ingredients around and pressing it down into the bowl.
  • Make 2cm thick patties and spread these out on a plate.
  • In the deep fryer, fry patties for 3-5 minutes at 170C until it’s 80% done; lift basket and rest for 1-2 minutes, then fry once more for 1 minute at 190C – this makes the patties nice and crispy!
  • Mint sauce: blend the mint leaves, coriander leaves and shallot into a paste and then add Greek yoghurt, salt and pepper and fresh ginger – mix well.
  • To serve, place vegetarian cutlets over green salad and top fresh coriander, and the delicious mint sauce.

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