Go Back

Baked Vegetable Cutlets

Baked vegetable cutlets are crispy, golden patties made from a mix of leftover vegetables like carrots, zucchini, and sweet potatoes, shaped and baked to achieve a satisfying crunch. They are light yet hearty, with a tender interior and a fragrant, earthy aroma. Perfect as a wholesome snack or meal, they showcase how simple ingredients can turn into comforting, waste-conscious bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups leftover vegetables (carrots, zucchini, sweet potatoes) chopped small
  • 0.5 cup breadcrumbs or crushed gluten-free crackers
  • 1 large egg beaten
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp fresh herbs (cilantro or parsley) chopped
  • 1 tbsp olive oil for brushing

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Fork or potato masher
  • Spatula or brush

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Chop your leftover vegetables into small, uniform pieces, about 1-2 cm, to ensure even cooking and mixing.
  3. Place the chopped vegetables in a large mixing bowl and mash them slightly with a fork or potato masher to help break them down.
  4. Add the breadcrumbs, beaten egg, cumin, coriander, and chopped herbs to the bowl. Mix everything together until well combined; the mixture should hold together when pressed.
  5. Shape the mixture into small, flat cutlets about 2-3 inches in diameter, then place them gently on the prepared baking sheet, pressing slightly to flatten.
  6. Lightly brush or spray the tops of the cutlets with olive oil for a crispy, golden crust.
  7. Bake in the preheated oven for 20-25 minutes, flipping the cutlets halfway through, until they are golden brown and crispy around the edges.
  8. Remove from the oven and let the cutlets rest on a wire rack for 5 minutes to help maintain their crispness.
  9. Serve the baked vegetable cutlets warm, with a squeeze of lemon or your favorite dipping sauce for added flavor.