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The KILIG Kitchen · Breakfast & Brunch
Vegetable Cutlets
VNF
Ingredients
- Boiled potato - 2 (200 g)
- Carrot - ½ cup (50 g), grated
- Beans - ½ cup (50 g), chopped
- Green peas - ½ cup (50 g)
- Breadcrumbs - 1 cup (100 g)
- Green chili - 1, chopped
- Garam masala - ½ tsp (2 g)
- Salt - 1 tsp (5 g)
- Oil - 1 tbsp (15 ml)
Method
- Mash potatoes; mix with vegetables, chili, spices, and ½ the breadcrumbs.
- Shape into cutlets, coat with remaining crumbs.
- Steam 100°C for 3 min → Air Fry 185°C for 11 min until golden.
Chef's Notes
Steam prevents cracking; air fry delivers even browning with no deep-fry oil.