Vegetable Patties Recipe – Besan & Potato Cutlets with Mint

Last Updated on 2 months by Neha Deshmukh

Vegetable Patties Recipe – Besan & Potato Cutlets with Mint

Hey everyone! If you’re anything like me, you love a good snack. Something satisfying, a little bit crunchy, and packed with veggies? Yes, please! These Vegetable Patties, or cutlets as we often call them, are exactly that. I first made these when I was trying to find a way to get my little one to eat more vegetables, and honestly, they were a hit with the whole family. They’re perfect for a quick evening snack, a party appetizer, or even packed into lunchboxes. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average veggie patties. They’re bursting with flavour thanks to a generous helping of fresh herbs and warming spices. The besan (gram flour) gives them a lovely texture – crispy on the outside, soft on the inside. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook. Trust me, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious patties:

• 90 grams potatoes
• 60 grams cauliflower
• 65 grams carrots
• 70 grams white button mushrooms
• 60 grams onion
• ½ cup green peas
• 14-15 fresh mint leaves
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Ginger Garlic Paste
• 10 tablespoons besan (gram flour)
• As required salt
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon Garam Masala
• Oil for baking or frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Gram Flour): This is the star when it comes to binding these patties together. It also gives them that beautiful, slightly nutty flavour and a wonderful crispy texture when cooked. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Vegetable Variations: Feel free to get creative with the veggies! Traditionally, you’ll find patties made with beetroot, spinach, or even sweet potatoes. I’ve used what I had on hand, but don’t be afraid to experiment.
• Fresh Herbs are Key: Seriously, don’t skimp on the mint and coriander. They add such a bright, fresh flavour that really elevates these patties. If you can, use freshly chopped herbs – the difference is noticeable!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, let’s prep the veggies. Rinse and dice all your potatoes, cauliflower, carrots, mushrooms, and onion into small, even pieces.
2. Now, pop those veggies, along with the green peas, mint leaves, and coriander leaves into a food processor. Pulse it a few times until everything is finely minced. We don’t want a paste, just a nice, even texture.
3. Transfer the minced vegetable mixture to a large bowl. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt. Give it a good mix – get in there with your hands if you need to!
4. Time for the besan! Add the gram flour to the bowl and mix everything together really well. The mixture should come together and hold its shape.
5. Now for the fun part – shaping the patties! Take a small portion of the mixture and form it into a little patty. Place it on a greased baking tray. Repeat until all the mixture is used.
6. You have two cooking options! You can bake them in a preheated oven at 180°C (350°F) for about 35 minutes, brushing with a little oil halfway through. Or, you can pan-fry them in oil until they’re golden brown and crispy on both sides.

Expert Tips

• Don’t Overprocess: When mincing the vegetables, pulse the food processor carefully. You want a slightly coarse texture, not a smooth paste.
• Resting Time: Letting the mixture rest for about 10-15 minutes before shaping the patties helps the besan absorb the moisture and bind everything together.
• Crispy Perfection: For extra crispy patties, you can lightly coat them in a little extra besan before baking or frying.

Variations

• Vegan Adaptation: Simply ensure you’re using a plant-based oil for frying or brushing the patties before baking.
• Gluten-Free: Good news! Besan is naturally gluten-free, so these patties are perfect for those with gluten sensitivities.
• Spice Level: If you’re not a fan of spice, reduce the amount of red chilli powder. Or, if you like things hot, add a pinch of cayenne pepper!
• Festival Adaptations: These patties are a huge hit during festivals like Holi and Diwali. They make a fantastic addition to any festive spread (farsan). My aunt always makes a huge batch for Diwali!

Serving Suggestions

Serve these Vegetable Patties hot, straight from the oven or pan. They’re delicious on their own, but even better with a side of refreshing mint chutney or your favourite tomato ketchup. They also pair beautifully with a cup of chai!

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or in a pan to restore their crispiness.

FAQs

1. Can I make these patties ahead of time?

Absolutely! You can shape the patties and store them on a baking tray in the fridge for a few hours before cooking.

2. What is the best way to prevent the patties from breaking while frying/baking?

Make sure the mixture is well-bound with enough besan. Also, handle the patties gently when transferring them to the baking tray or pan.

3. Can I use different vegetables in this recipe? Which ones work best?

Definitely! Beetroot, spinach, peas, corn, and sweet potatoes all work wonderfully.

4. What is Besan and where can I find it?

Besan is a flour made from ground chickpeas. You can find it in Indian grocery stores or the international aisle of larger supermarkets.

5. Can these be air-fried instead of baked or pan-fried?

Yes, you can! Air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Enjoy! I hope you love these Vegetable Patties as much as my family does. Let me know in the comments how they turn out for you!