Vegetable cutlets

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This tasty street food is from Bangladesh. It might be easier to crumb the cutlets if they are firm, so you could place the shaped cutlets in the freezer for 15 minutes prior to crumbing. You can also use panko crumbs, for a lovely crisp texture.


  • 2 russet or sebago potatoes, peeled
  • 2 cups mixed chopped vegetables of your choice, including corn, broccoli, carrot


Add the whole potatoes to a saucepan of boiling water and cook for 15–20 minutes, or until tender. Drain and leave to cool, then grate and set aside.

Meanwhile, in another large saucepan, bring 750 ml (26 fl oz