Baked paneer and vegetable cutlets

IMG_0030This a yummy cutlet, that is packed with lots of veggies. It can be enjoyed guilt free as it is baked :). My mom used to make this often at Delhi. She also loves baking, just like me 🙂

Serving: Makes 24 cutlets

Preparation time: 30 minutes

Baking time: 20-25 minutes for each batch of cutlets


  • 1 cup paneer (Either made at home, or store bought)
  • 1 cup cabbage, finely chopped
  • ½ cup carrot, grated
  • 4-5 green chillies, finely chopped
  • 2 tablespoons coriander leaves, chopped
  • 4 medium potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 5 slices of bread
  • ½ cup all purpose flour or maida
  • Salt to taste
  • 2 teaspoon sugar (optional)
  • Juice of one lemon
  • Oil
  • 1 cup bread crumbs


Basic preparations

  • Make paneer out of milk or buy it from the grocery store. In either case, mash the paneer really well to form a nice and spongy paste. This step is important so that the paneer blends well with the vegetable mixture to give the cutlet a nice texture
  • Mix the chopped cabbage, carrots, onions in a bowl and apply little salt to all the vegetables. Keep for few minutes and tightly squeeze out the water

Making the cutlet batter

  • Mix paneer, the vegetable mixture made in the above step, mashed potatoes, green chillies, coriander leaves, lemon juice, sugar and salt to taste
  • Soak bread slices in little water for a few minutes. Mash it and make a pulp. Squeeze out extra water. Add to vegetable mixture. Mix well

Shaping out the cutlets

  • Now divide the mixture into 24 balls. Make into flat oval shapes or cut with a fancy cutter
  • Mix flour with ½ cup water and a little salt
  • Dip each cutlet in the flour and then roll on bread crumbs

Finally, baking them

  • Grease a baking tray with oil and dust some flour on it. (We are dusting it with flour so that the cutlets come out easily and it is easy to turn them)
  • Arrange the cutlets in the baking tray, giving sufficient space between each cutlet, so that they cook well
  • Spray or drizzle some oil on each cutlet using a pastry brush. This will give them a nice crispy texture
  • Bake in an oven at 400 degrees Fahrenheit for 10 minutes on each side till they turn golden brown (Oven settings might differ, so it may turn golden brown for you earlier or later)
  • Note: If you do not have an oven, you can bake the cutlets on a non-stick roasting pan until golden brown, adding some oil while roasting

Serve hot with green coriander chutney or tomato ketchup.

Sit back and enjoy the cutlets 🙂


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