Bread & Veggie Cutlets

Ingredients

• 2 slicesbread, roughly crumbled by hand
• 4 mediumpotatoes, peeled, boiled and mashed
• 1 smallonion, chopped
• as desiredcoriander
• as desiredgreen chillies
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspooncumin
• 1 teaspoonpaprika
• 1 teaspoonchilli flakes
• 1egg
• 1egg, beaten and seasoned with salt and pepper
• approximately 100 g (1 cup)finely crumbled bread and cornflakes

Instructions

1. 1

   Crumble the bread

   Roughly crumble the bread by hand into a pan. You can leave out the crusts or crumble them in too.

2. 2

   Add the potatoes

   Add the boiled, mashed potatoes to the pan.

3. 3

   Mix the seasonings

   Add the chopped onion, green chillies and coriander, followed by the spices.

4. 4

   Mix the mixture

   Add one egg and mix everything together well with your hands.

5. 5

   Chill the mixture

   Leave the mixture to rest in the fridge for 1–2 hours.

6. 6

   Shape the cutlets

   Grease your hands well and shape the mixture into kebabs.

7. 7

   Coat the cutlets

   Dip each cutlet into the beaten, seasoned egg, then coat it in the bread and cornflake crumbs.

8. 8

   Chill once more

   Refrigerate the coated cutlets for 1 hour.

9. 9

   Cook the cutlets

   Deep-fry, shallow-fry or air-fry the cutlets.

10. 10

    Serve with a dip

    Enjoy them with ketchup or chutney.

What are bread and veggie cutlets?

Cutlets are shaped savoury patties that are coated and cooked until crisp. This version combines mashed potato with bread, onion, coriander and spices, then uses egg and a crumb coating to finish them.

Potato cutlets are found in several South Asian cooking traditions, with recipes varying by household and region. Here, the bread mixed into the potato helps give the patties body, while cornflakes in the coating add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 10g protein, 55g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, bread and cornflake coating, while the eggs contribute protein and some fat. Frying can add further fat, depending on the cooking method. Serve a cutlet portion with vegetables or salad to balance the plate.

Building the potato mixture

Potatoes: mash them before mixing so they combine evenly with the bread and seasonings. If they are still wet or lumpy, the cutlets may be harder to shape.

Seasonings: add the onion, coriander, green chillies, cumin, paprika, pepper and chilli flakes throughout the mixture. The amounts of coriander and green chillies are flexible, so adjust them to your taste.

Why the chilling matters

First chill: resting the mixture in the fridge for 1–2 hours gives it time to firm up, making it easier to shape. Grease your hands before forming the patties to reduce sticking.

Second chill: refrigerating the crumb-coated cutlets for another hour helps the coating stay in place during cooking. Keep them chilled until you are ready to fry or air-fry them.

Getting an even coating

Egg wash: beat the second egg with salt and pepper, then dip each shaped cutlet in it. Let any excess egg drip off so the crumb layer does not become patchy or heavy.

Crumb mixture: coat each cutlet in the finely crumbled bread and cornflakes. Press the crumbs on gently so they adhere across the surface.

Choosing a cooking method

Frying: the recipe allows deep-frying or shallow-frying, but gives no temperature or cooking time. Cook the cutlets until heated through and the outside is crisp, turning them carefully if using a pan.

Air-frying: arrange the cutlets in a single layer so they cook evenly, working in batches if needed. Follow your air fryer’s instructions, as the recipe does not specify a temperature or duration.

Serving the cutlets

Dips: serve the cutlets with ketchup or chutney, as suggested in the recipe. A tangy chutney works particularly well alongside the spiced potato filling.

On the plate: pair them with a fresh salad or cooked vegetables for a more balanced meal. Serve soon after cooking for the crispiest coating.

Recipe notes & tips

• Let the boiled potatoes cool before mixing so the filling is easier to handle.
• Chop the onion finely so it distributes evenly through the cutlets.
• Grease your hands before shaping to keep the potato mixture from sticking.
• Keep the cutlets chilled until you are ready to cook them.
• Handle the coated cutlets gently so the crumb layer stays attached.
• Cook in batches if needed to avoid crowding the pan or air fryer.

Variations

• Adjust the heat: add more or fewer green chillies to suit your preference.
• Use the crusts: crumble the bread crusts into the mixture rather than discarding them.
• Change the herbs: use extra coriander for a more pronounced fresh-herb flavour.
• Vary the coating: use only the bread and cornflake crumbs if you prefer a simpler crumb.
• Choose your method: shallow-fry or air-fry the cutlets instead of deep-frying.

Common mistakes to avoid

• Skipping the first chill: the mixture may be difficult to shape; refrigerate it for 1–2 hours as directed.
• Using wet mashed potatoes: the mixture can turn loose; drain the boiled potatoes well before mashing.
• Forgetting to grease your hands: the mixture may stick; grease them before shaping each batch.
• Skipping the second chill: the coating may be less secure; refrigerate the coated cutlets for 1 hour.
• Crowding the cooking vessel: cutlets may cook unevenly; work in batches when needed.

How to store

Refrigerate cooked cutlets in a covered container and use within 3 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness; avoid leaving them at room temperature for an extended period.

Frequently asked questions