The Ultimate Comfort Food: Crispy Potato Cutlets with Cheese & Veggies
If you’re looking for a crispy, cheesy, and flavorful snack that everyone will love, these Crispy Potato Cutlets Stuffed with Cheese & Veggies are your go-to recipe! Golden on the outside and soft, cheesy, and packed with colorful vegetables on the inside, these cutlets are perfect for tea-time, lunchboxes, or party appetizers. What makes them truly special is the combination of mashed potatoes, fresh carrots, capsicum, onions, green chilies, and gooey mozzarella — lightly spiced and coated in breadcrumbs for that irresistible crunch.
Whether you serve them with green chutney, ketchup, or yogurt dip, they disappear in minutes. You can also make them ahead and fry or air-fry them when needed, making them a convenient snack for busy days. If you enjoy this recipe, you might also like my Stuffed Buffalo Chicken Garlic Butter Buns, another favorite for parties and gatherings. For tips on making the perfect crispy coating, check out this guide to homemade breadcrumbs.
Crispy Potato Cutlets Stuffed with Cheese & Veggies
Course: Snack, AppetizersCuisine: Pakistani, IndianDifficulty: Easy12
servings25
minutes15
minutes160
kcal40
minutesThese Crispy Potato Cutlets Stuffed with Cheese & Veggies are a delicious blend of mashed potatoes, colorful vegetables, and gooey mozzarella cheese. Lightly spiced and coated in golden breadcrumbs, these cutlets are shallow-fried to crispy perfection — making them the perfect tea-time snack or appetizer.
Whether you’re serving them with green chutney, ketchup, or a simple yogurt dip, this recipe is guaranteed to please both kids and adults alike!
Ingredients
750 g (4 large) boiled potatoes, mashed
60 g (½ cup) carrots, chopped
60 g (½ cup) capsicum, chopped
60 g (½ cup) onions, chopped
3–4 green chilies, chopped
½ cup fresh coriander, chopped
1 tsp chili powder
½ tsp chili flakes
1 tsp salt (or to taste)
1 tsp coriander powder
1 tsp cumin powder
½ tsp black pepper
120 g (1 cup) mozzarella cheese
50 g (½ cup) breadcrumbs (for binding)
3 eggs, whisked (for coating)
Breadcrumbs (for outer coating)
Oil for shallow frying
Directions
- Mash boiled potatoes until smooth.
- Add chopped carrots, capsicum, onions, green chilies, and coriander. Mix well.
- Add all spices — chili powder, chili flakes, salt, coriander powder, cumin powder, and black pepper.
- Mix in mozzarella cheese and breadcrumbs to form a soft, shapeable mixture.
- Shape into cutlets, dip in whisked eggs, and coat in breadcrumbs.
- Shallow fry each side for 2–3 minutes until golden and crispy.
- Serve hot with chutney, ketchup, or yogurt dip.
Recipe Video
Notes
- Use chilled potatoes for crispier texture.
- Add more breadcrumbs if the mixture feels sticky.
- Air fry or bake for a lighter version.
- Freeze the shaped cutlets for later frying.
- Replace eggs with cornflour slurry for a vegetarian version.
Frequently Asked Questions (FAQs)
 Can I make these cutlets ahead of time?
Yes! Shape and refrigerate them up to 24 hours before frying.
 Why do my potato cutlets break while frying?
That happens when there’s excess moisture. Add breadcrumbs or refrigerate before frying.
 Can I bake or air fry these cutlets?
Absolutely! Air fry at 190°C (375°F) for 10–12 minutes or bake at 200°C (400°F) until golden.
 What’s the best cheese for this recipe?
Mozzarella for stretch, or mix with cheddar for a richer flavor.
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