• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 6 People
  • Difficulty Normal

Recipe Description

Check out this vegetable cutlet recipe, It’s amazing how much flavour you can pack into these bite-size treats made of legumes and potatoes.

Recipe Ingredient

  • 1 cup black-eyed beans (soaked overnight)
  • 1/2 cup channa dhal (soaked overnight)
  • 1 Russet potato - peeled, sliced and lightly fried.
  • 1 medium red onion, roughly chopped
  • 1 inch ginger, skinned and sliced
  • 3 cloves garlic, chopped
  • 2 fresh chillies, chopped
  • 1 cili padi, deseeded and chopped
  • 2 sprigs coriander leaves, chopped
  • 2 sprigs curry leaves, chopped
  • Seasonings:
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon meat curry powder
  • 1 tablespoon chickpea flour
  • 1 tablespoon cornflour
  • Salt and black pepper to taste
  • 1 egg, lightly beaten.
  • Note:
  • Another option to replace black-eyed beans is chickpeas, which should be boiled until soft skin removed.


  1. Drain beans and dhal and set aside.
  2. Peel and slice potatoes and fry until light golden. Allow to cool.
  3. Add chopped vegetables, beans and dhal into a food processor and blitz until grainy. Remove from food processor.
  4. Add in cooled potatoes and blitz until smooth. Remove from food processor.
  5. In a large bowl, mix all the ingredients until well combined. Add in the seasonings and mix again.
  6. Add in egg and combine until well mixed.
  7. Form cutlets with hands and deep fry.

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