The trend of healthy eating is growing rapidly, but no one wants to compromise on taste. In such a scenario, oil-free cutlets are an excellent option, offering the perfect balance between flavor and health.

A common challenge when making oil-free cutlets is that they tend to break or fall apart in the pan. However, by using the right techniques and ingredients, you can easily prepare perfect, crispy, and non-sticky cutlets. Let’s look at an easy recipe for them.

Potato Cutlet Recipe

Total time: 15 mins
Preparation time: 5 mins
Cooking time: 10 mins
Course: Snacks
Calories:
Servings: 2 people
Cuisine: Others

Ingredients for Potato Cutlets:
Boiled potatoes – 4–5 (mashed)
Carrots, peas, and beans – 1.5 cups (boiled)
Breadcrumbs or semolina (suji) – 1 cup
Ginger-garlic paste – 1 tsp
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tbsp
Salt – to taste
Black pepper/garam masala – 1 tsp
Cornflour or gram flour (besan) – 2 tbsp

Method for making Potato Cutlets:

Start by placing the mashed potatoes and boiled vegetables into a large bowl.

Add the ginger-garlic paste, green chilies, coriander leaves, salt, and spices, and mix everything well.

Next, add the breadcrumbs or semolina; this helps bind the mixture and prevents the cutlets from breaking.

Then, add the cornflour or gram flour to firm up the mixture. This step is crucial, as it prevents the cutlets from falling apart.

Finally, shape the prepared mixture into small, patty-sized cutlets. Next, lightly heat a non-stick griddle or pan. Place the cutlets on the pan—without adding any oil—and cook them over low heat.

Be careful not to flip them too soon, as the cutlets might break. Once one side turns golden and crispy, flip them over gently. Cook thoroughly on both sides.

Alternatively, if you have an air fryer, you can cook them by air-frying at 180°C for 10–12 minutes.

Serve these healthy cutlets with green chutney, a yogurt-based dip, or tomato sauce.

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