Mediterranean Veg Cutlet
These Mediterranean Veg Cutlets are a great mix of comfort and freshness. They’re crisp on the outside, soft inside, and full of vegetables, herbs, and warm spices. Unlike traditional cutlets that can feel heavy, this version uses olive oil, bright aromatics, and Mediterranean touches like parsley, lemon, garlic, and optional feta. They make a balanced snack, light lunch, or side dish you can serve with yogurt dip, tahini sauce, or a simple tomato salad.
The mix is flexible, the ingredients are budget-friendly, and the method is beginner-friendly. You can pan-fry them, air-fry them, or bake them. They hold together well, freeze nicely, and pair with almost anything. If you’re looking for a vegetarian recipe that’s satisfying but not greasy, these will do the job.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 10–12 cutlets
Ingredients
2 medium potatoes, boiled and mashed
1 medium carrot, grated
1 small zucchini, grated and squeezed dry
1/2 cup finely chopped spinach
1/4 cup sweet corn or peas
1/4 cup minced onion
2 garlic cloves, minced
2 tbsp chopped parsley or cilantro
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp coriander powder
1/4 tsp black pepper
Salt to taste
Zest of half a lemon
1/3 cup breadcrumbs (plus extra for coating)
1 egg or 2 tbsp chickpea flour (binding option)
Olive oil for pan-frying
Instructions
Add potatoes to a bowl and mash until smooth.
Mix in carrot, zucchini, spinach, peas or corn, and onion.
Stir in garlic, parsley, spices, pepper, salt, and lemon zest.
Add breadcrumbs and egg (or chickpea flour). Mix well.
Let the mixture rest 5 to 10 minutes so it firms up.
Shape the mixture into small patties or ovals.
Coat each cutlet lightly in breadcrumbs.
Heat olive oil in a pan on medium.
Cook the cutlets for 3 to 4 minutes per side until golden.
Rest them on paper towels and serve warm.
Tips
Drain vegetables well. Waterlogged vegetables make loose cutlets, especially zucchini and spinach.
Adjust crumbs as needed. If the mixture feels wet, add a tablespoon at a time until it’s firm.
Don’t over-mash potatoes. Overworking them can make the texture gummy.
Chill before shaping. If you want extra hold, chill the mix for 15 minutes.
Use medium heat. High heat burns breadcrumbs before the inside heats through.
Try shallow-frying, not deep-frying. You’ll get a crisp exterior without greasiness.
Grate vegetables finely. Large chunks can make the cutlets break.
Taste and adjust. Cook a small test patty to check seasoning.
Handle gently. Press cutlets softly while shaping; over-compacting leads to dense texture.
Serve immediately. They taste best fresh, but you can reheat them in an air fryer.
Variations
Feta cutlets: Add 1/4 cup crumbled feta for a salty, creamy twist.
Spicy version: Mix in Aleppo pepper or chili flakes for heat.
Herb-heavy: Add dill, basil, or mint for a brighter flavor.
Chickpea base: Replace half the potatoes with mashed chickpeas for more protein.
Sweet potato blend: Swap in one sweet potato for a sweeter, softer cutlet.
No-egg version: Use only chickpea flour or add 1 to 2 tablespoons cornstarch.
Crunchy coating: Mix sesame seeds with breadcrumbs.
Air-fryer version: Brush with olive oil and cook at 190°C (375°F) for 12–15 minutes.
Baked version: Bake at 200°C (400°F) for 20 minutes, flipping halfway.
Cheesy filling: Stuff mozzarella cubes in the center for a melty middle.
Q&A
Can I use frozen vegetables?
Yes. Thaw and squeeze out the water first.
Why are my cutlets breaking?
Too much moisture or not enough binding. Add more breadcrumbs or a little chickpea flour.
Can I skip potatoes?
You can replace them with sweet potatoes or mashed chickpeas, but the texture changes.
Can I make them gluten-free?
Use gluten-free breadcrumbs and chickpea flour for binding.
Can I freeze them?
Freeze the shaped, uncooked cutlets on a tray, then bag them. Cook from frozen.
What dip works best?
Yogurt-tahini sauce, garlic yogurt, tzatziki, or spicy mayo.
How long do leftovers last?
Up to 3 days in the fridge.
Can I add more vegetables?
Yes, but keep the total moisture under control.
Can I use olive oil spray?
Yes, especially for baking or air-frying.
How do I keep them crisp?
Cool them on a rack so steam doesn’t soften the coating.
Nutrition
(per cutlet, approximate)
Calories: 85
Protein: 2.5 g
Carbs: 13 g
Fat: 2.5 g
Fiber: 2 g
Sodium: Depends on salt and cheese additions
Conclusion
These Mediterranean Veg Cutlets are a simple mix of vegetables, herbs, and spices that come together into something filling but still light. They’re a nice option when you want something warm and comforting that doesn’t feel heavy. You can customize them depending on what you have, cook them the way you like, and pair them with almost any dip. They hold up well for meals through the week and freeze nicely, so they’re an easy addition to your weekly routine. If you’re after a flexible vegetarian snack that’s crisp, flavorful, and balanced, these cutlets are a good pick.