bread cutlet (with mixed veggies)

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Bread cutlet recipe with step by step photos – crispy and tasty cutlets made with bread and mixed veggies. These bread cutlet make for a nice evening snack or as an after school snack for kids.

bread cutlet, bread cutlet recipe

This bread cutlet recipe is similar to the way I make Veg cutlet. Just that in this recipe more bread is added which gives a nice soft texture within the cutlets.

The cutlets are coated with bread crumbs and then pan fried. This coating gives a crisp exterior on the cutlets. you can also check these similar bread snacks recipes made with different variations and stuffings:

  1. Paneer bread roll
  2. Bread roll – soft spiced mashed potato filling.
  3. Cheese bread roll – with a cheesy spiced potato stuffing.
  4. Bread patties – spiced mashed potatoes stuffing.

You can use any bread like wheat bread or brown bread or white bread or wheat sandwich bread. They make for a good evening snack. Since monsoons is coming now so best time to enjoy crispy bread cutlets with a cup of tea or coffee.

Serve bread cutlets with coriander chutney or mint chutney or tomato ketchup or even mayonnaise.

How to bread cutlet (with mixed veggies)

Preparation for bread cutlet

1. Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. take the peas in a bowl and place in the cooker. Just add some water to the bowl containing peas. Pressure cook potatoes with enough water just about covering them for about 3 to 4 whistles or 7 to 8 minutes on medium flame. When the pressure settles down, then open the lid. Drain the water and let the potatoes become warm or cool.

veggies to make bread cutlet recipe

2. Break 1 slice of bread in pieces and add in a mixer jar.

bread to make bread cutlet recipe

3. Grind to get bread crumbs. Keep aside.

bread to make bread cutlet recipe

4. Rinse, peel and then grate 1 small carrot. You will need you can even boil carrot along with potatoes if you want. Keep aside.

veggies to make bread cutlet recipe

5. Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle.

making bread cutlet recipe

6. Crush to a coarse paste.

making bread cutlet recipe

7. Peel the potatoes and take in a bowl. Also take the steamed green peas. Drain the water very well before adding the potatoes and green peas in a bowl.

veggies to make bread cutlet recipe

Making bread cutlet mixture

9. Mash well.

making bread cutlet recipe

10. Add the grated carrots and 2 tablespoons coriander leaves.

making bread cutlet recipe

11. Now add the crushed ginger+garlic+green chili+black pepper paste.

making bread cutlet recipe

12. Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.

making bread cutlet recipe

Making bread cutlet

13. In a plate or bowl take some water and dip 1 bread slice in it.

making bread cutlet recipe

14. Dip the other side.

making bread cutlet recipe

15. Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.

making bread cutlet recipe

16. Add the squeezed bread pulp in the bowl containing veggies and spices.

making bread cutlet recipe

17. Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).

making bread cutlet recipe

18. Take a portion and shape into a cutlet or patty.

making bread cutlet recipe

19. In a small plate take the breadcrumbs.

making bread cutlet recipe

20. Place the bread cutlet on the bread crumbs.

making bread cutlet recipe

21. Coat the cutlet with the bread crumbs. Gently press the breadcrumbs on the cutlet, so that they stick to the cutlet. Dust off the extra bread crumbs.

making bread cutlet recipe

22. This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.

making bread cutlet recipe

Frying bread cutlet

23. Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa.

bread cutlet recipe

24. When one side is golden, gently flip and fry the second side.

bread cutlet recipe

25. Flip again and a couple of times to get an even golden color on the crust.

bread cutlet recipe

26. Place the bread cutlets on a kitchen paper towels.

bread cutlet recipe

27. Serve bread cutlets hot with any chutney like pudina chutney or mint coriander chutney or dip of your choice.

bread tikki recipe
If you are looking for more Bread recipes for kids then do check:

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bread cutlet recipe, bread tikki recipe

Bread Cutlet (With Mixed Veggies)

4.88 from 8 votes
Bread cutlet are crispy and tasty cutlets made with bread and mixed veggies. These bread cutlet make for a nice evening snack or as an after school snack for kids.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Indian
Course: Snacks

Servings 12 cutlets
Units

Ingredients

  • 3 medium sized potatoes
  • cup green peas
  • cup grated carrots
  • 3 sandwich bread slices - you can use any bread like whole wheat bread or brown bread or white bread
  • ½ inch ginger , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 green chili , roughly chopped
  • 8 to 10 black peppercorns
  • 2 pinch turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • salt as required
  • 2 to 3 tablespoons oil for frying
  • 1 bread slice for making bread crumbs
  • 2 tablespoons chopped coriander leaves

Instructions

preparation for bread cutlet

  • Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. Take the green peas in a bowl and place in the cooker. Just add some water to the bowl containing peas. 
  • Pressure cook potatoes with enough water just about covering the potatoes for about 3 to 4 whistles or 7 to 8 minutes on medium flame. When the pressure settles down, then open the lid. Drain the water and let the potatoes become warm or cool.
  • Break 1 slice of bread in pieces and add in a mixer jar.
  • Grind to get bread crumbs. Keep aside.
  • Rinse, peel and then grate 1 small carrot. You can even boil carrot along with potatoes if you want. Keep aside.
  • Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle.
  • Crush to a coarse paste.
  • Peel the potatoes and take in a bowl. Also take the steamed green peas. Drain potatoes and green peas very well before adding in the bowl. 

making bread cutlet mixture

  • Now mash the boiled potatoes and green peas well.
  • Add the grated carrots and 2 tablespoons coriander leaves.
  • Also add the crushed ginger+garlic+green chili+black pepper paste.
  • Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.
  • In a plate or bowl take some water and dip 1 bread slice in it.
  • Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.
  • Add the squeezed bread pulp in the bowl containing veggies and spices.
  • Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).

making bread cutlet

  • Take a portion and shape into a cutlet or patty.
  • In a small plate take 3 to 4 tablespoons of the  breadcrumbs.
  • Place the bread cutlet on the bread crumbs.
  • Coat the cutlet with the bread crumbs. Gently press so that the bread crumbs stick to the cutlet. Dust off the extra bread crumbs.
  • This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.

frying bread cutlet

  • Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa.
  • When one side is golden, gently flip and fry the second side.
  • Flip again and a couple of times to get an even golden color on the crust.
  • Place them on a kitchen paper towels.
  • Serve bread cutlets hot with any chutney or dip of your choice.

Notes

Tips for making bread cutlet recipe

  1. Keep the remaining extra bread crumbs in the freezer. 
  2. Pressure cook potatoes with enough water just about covering them.
  3. You can use any bread like whole wheat bread or brown bread or white bread.
  4. Don't deep fry the bread cutlets as they might break while frying. 
  5. You can add your choice of veggies like beetroot, capsicum, green peas, potatoes, carrots, cauliflower, cabbage, french beans, broccoli etc.
  6. For a no spicy or less spicy version of bread cutlet, reduce or skip the green chili and black peppercorns.
Note that the approximate nutrition values is for 1 bread cutlet. 

Nutrition Info Approximate values

Calories: 82kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 60mgPotassium: 258mgFiber: 2gSugar: 1gVitamin A: 642IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 8mgVitamin E: 1mgVitamin K: 2µgCalcium: 32mgVitamin B9 (Folate): 18µgIron: 2mgMagnesium: 20mgPhosphorus: 42mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

  1. Hi,
    I tried the recipe, but i did not know when exactly to remove them. Is the interior part still supposed to be that soft after frying? And my exterior was not getting fried evenly. Some places were getting burnt faster. Also, the bread crumbs wer coming out in the oil and sticking to the pan. Is there something that im doing wrong?

    1. the only way to check and remove is that the outside should be crisp and golden. the inside will be soft but yet have some firmness. it will not be very soft. when a good heavy tawa or pan is used, the cutlets fry evenly. when a heavy pan is not used, it is always better to fry on a low to medium-low flame for even frying and crisping. some of the breadcrumbs will fall off in the oil but it won’t stick. it will kind of loosely float in the oil. here i feel it is the pan which is the culprit and giving so many issues.

  2. As usual your recipes are superb ????????I got to confess whenever we have bread there is the first and last slice no one wants to eat!! So this recipe was perfect to use those slices????5 stars

    1. Thanks Amritha. Glad to know that you liked the recipe. Many people don’t like the first and the last slice of bread.

  3. Just made these….easy….and delicious! Boiled cut up unpeeled thin skinned potatoes. Drained, then mashed along with peas…removing any separated pieces of skin as needed. Added the finely, finely chopped garlic and ginger…no mortar and pestle, the coriander, and remaining seasonings…tasted…then added a little more seasoning. Added two slices of moistened and squeezed bread and mixed in well with hands. Shaped into small patties, coated with breadcrumbs….could also use Panko crumbs….then fried on either side until golden…and a little crispy looking. Could hardly wait until they had cooled enough to sample….two already gone! Wish I had the ingredients on hand to make the dipping sauce…not being an Indian kitchen, these items I must purchase ahead…or run to my local indian deli to pick up a variety of their yummy sauces! Tasty….and will be enjoyed by my vegan daughter! Thanks!5 stars

    1. thanks anne for sharing the feedback as well as your method. mortar and pestle is not needed ???? ginger-garlic can be chopped finely like you have done or even minced or finely grated. and i do agree with panko breads crumbs the texture will be much better. yes do keep some of the indian dipping sauce (we call them as chutneys) in the fridge. they taste great with any indian snack.