Indian Spiced Vegetable Cutlets

by Zarina
Indian Spiced Vegetable Cutlets

These FullGreen riced veggies are revolutionary.  I can’t actually believe how good they are and how time-saving!  While researching what deliciousness I could create, I realized that they don’t just need to be used as a rice substitute. They are fantastic if you want veggies in a dish and don’t have fresh or don’t have time to prepare fresh.  They are shelf-stable, plant-based, 100% natural products with no added crap.. just the good stuff!!

These cutlets are the perfect appetizer or tea time snack, gorgeously hot and crisp on the outside, soft and spicy on the inside, then paired with the freshness of the mint chutney they are to die for.  They also make the BEST leftover McAloo Tikki burgers with lettuce, tomato, ketchup, and mayo on a brioche bun!


Indian Spiced Vegetable Cutlets

Indian Spiced Vegetable Cutlets

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 packet FullGreen riced cauliflower and broccoli
  • 1 packet FullGreen riced cauliflower with tomato, garlic, and herbs
  • ½ cup green peas defrosted
  • 2 cups potatoes boiled or steamed and mashed
  • 1 red onion finely chopped
  • ½ cup chopped coriander
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp salt
  • 3 green chillis finely chopped
  • 1 tsp chaat masala
  • 2 tsps garam masala
  • 2 tsps amchur powder (dried mango powder)
  • 1½ tsps sugar
  • 1 cup breadcrumbs
  • 1 egg beaten
  • Cooking oil
  • 50g mint leaves
  • 50g coriander leaves
  • 1 small onion chopped
  • 3 small green chillis
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsps lemon juice


  1. Drain any excess water from FullGreen packets, lay vegetables on a kitchen towel-lined tray and dry thoroughly
  2. Put all ingredients except breadcrumbs and egg in a bowl and mix well with your hands until completely combined 
  3. Make 14 round cutlet-like shapes with the mixture and set them aside
  4. Blitz chutney ingredients in the food processor and set them aside
  5. Put breadcrumbs and beaten egg in two separate bowls
  6. Heat a little oil in a pan on medium heat
  7. Dip each cutlet into egg mixture, then breadcrumbs and pan-fry until golden and crisp. Set aside and fry in two batches if you need
  8. You can re-heat these in the oven for 15 mins if not serving immediately 
  9. Serve hot with the fresh mint chutney
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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