Crispy Veg cutlets with Soy nuggets

Cooking Method , , ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 5

Crispy veg cutlets are made with soy nuggets, a mix of vegetables, and flavorful Indian spices. These cutlets are suited for vegans and can be eaten as snacks or as a meal for lunch or dinner.  


    Indian spices and herbs
  • 2 teaspoons Cumin powder
  • 1 teaspoon Coriander powder
  • 2 teaspoons Garam masala
  • 1 teaspoon Amchur ( dried mango powder)
  • 2 teaspoons Kasoori methi ((Dried fenugreek leaves))
  • 2 teaspoons Red chili powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Black pepper powder
  • Vegetables
  • 2 Boiled potatoes
  • 2 Green chilies
  • 1 teaspoon Ginger paste
  • 1/2 cup Carrots - diced or shredded
  • 1/2 cup Green peas- fresh or frozen
  • 1/3 cup Fresh green beans - cut into small rings
  • 1/2 cup Corn - fresh or frozen
  • 1 teaspoon Lemon juice
  • 1/2 cup Cilantro - chopped
  • Other key ingredients
  • 1 cup Soy nuggets - dry
  • 4 cups Water (To soak the nuggets)
  • 1.5 teaspoons Salt
  • 3 cups Shredded phyllo dough (Finely blended)
  • 1/2 cup Cooking oil
  • 2 tablespoons All-purpose floor
  • 3 teaspoons Corn flour
  1. Prepare the potatoes
    • Boil the potatoes in a microwave or a pressure cooker until they are soft
    • Peel the skin  
    • Grate the potatoes
  2. Prepare the Soy nuggets
    • Soak the soy nuggets in boiling water for 15 minutes
    • Strain the water and squeeze the soy nuggets so that they become dry
    • Using a kitchen blender or food processor, shred the soy nuggets. We need a smooth shred or a minced texture.
  3. Prepare the vegetables
    • Mince the green chilies
    • Shred/mince the carrots
    • Cut the green beans into thin rings
    • Chop the Cilantro 
    • If using frozen veggies, thaw them and keep them in boiling hot water for about 5 minutes
  4. Mix the Ingredients
    • Take a wide mixing bowl and add the grated potatoes and minced soy nuggets
    • Add all the vegetables, herbs, spices, cornflour, salt, pepper, and lemon juice
    • Mix well with your hands until you get a smooth mixture 
    • Check for the taste and adjust salt level
  5. Make the cutlets
    • Take about 4-5 tablespoons of the mixture and roll it in the palm of your hands to form a nice smooth ball ( approximate diameter of 1.5 inches)
    • Flatten the ball to form a flat cutlet of about 1/2 inch thickness. Roll the cutlet on its sides to smooth out the edges.
    • Depending on the size, we should be able to get 12-14 cutlets ( may vary based on the exact size and thickness of the cutlets)
  6. Prepare the coating for the cutlet crust
    • Mix the all-purpose flour with water in the ratio of 1:4 to prepare a smooth slurry. 
    • Mix 1/4th quantity of red chili powder, salt and cumin powder in the all-purpose flour slurry
    • Thaw the shredded phyllo dough. Once it is thawed, mince it using a kitchen blender.
    • We want 3-4 mm length shredded phyllo dough 
    • Arrange the items in the following sequence before getting ready to shallow fry : cutlets, All-purpose flour slurry, Blended shredded phyllo dough


  7. Shallow fry the cutlets
    • Take a thick and flat bottomed frying pan about 12 inches in diameter
    • Pour the cooking oil and heat it for 2 minutes
    • Take one cutlet at a time, dip it in the all-purpose flour slurry so that the liquid coats the entire surface
    • Next, dip the slurry coated cutlets in the shredded phyllo dough powder so that the entire cutlet is covered in shredded phyllo dough powder on all sides
    • Slowly drop the cutlet into the oil. The cutlet should be dipped in oil at least until half the thickness
    • Keep the heat at a medium level
    • You can add 4 cutlets in one round of frying. 
    • Turn over the cutlets after two minutes. Let the cutlets fry on each side for at least 2 minutes
    • When you get golden brown color on both sides, the cutlets are ready to be removed from the oil
    • Transfer the cutlets onto a plate covered with a paper towel. This will help absorb the extra oil from the cutlets.
  8. Serving
    • Serve the Crispy veg cutlets while they are still hot
    • The cutlets are best eaten with a side of tomato ketchup, or a combination of green and tamarind chutneys
  • You can prepare the patties and freeze them for a few days
  • OR you can store them in the refrigerator up to one week before frying them
  • The fried patties also can be stored for 3-4 days but need to be reheated before serving
  • You can use the cutlets as patties for sandwiches or burgers


Keywords: Cutlets, sandwich, patty, soy, nuggets, spicy, vegan, vegetables, mellowmasala,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.