Aloo gobi cutlets

Name: Aloo gobi cutlets
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 16 servings
Ingredients: 2 tbsp sunflower oil; 1 tsp black mustard seeds; 1 onion; 2.5 cm ginger; 1 tomatoes; 0.5 tsp salt; 0.5 tsp ground turmeric; 0.5 tsp chilli powder; 1 tsp cooks’ ingredients garam masala; 1 cauliflower; 1 maris piper potatoes; 25 grams coriander; 50 grams white breadcrumbs; 2 tbsp cornflour; 100 grams dried breadcrumbs; 1 coriander; 1 chilli flakes; 1 sea salt flakes; 1 mango chutney

Prep: 45 minsCook: 10 mins

Prep

45 mins

Cook

10 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

Making aloo gobi cutlets has become one of my favorite ways to use up vegetables from the week. These crispy, golden cutlets combine potatoes and cauliflower with warm spices, creating something that feels indulgent but is actually packed with fiber and nutrients. What I love most is how quick they come together, taking just 45 minutes from start to table, and they're incredibly economical to make with pantry staples. The best part? Once you've shaped them, they fry in mere minutes, making them perfect for busy weeknights or unexpected guests. Serve them with mango chutney for an authentic touch that'll have everyone asking for your secret.

Ella x

Ingredients

Servings:

2 tbspsunflower oil(sunflower oil, plus approx 150ml for shallow frying)
1 tspblack mustard seeds
1onion(onion, finely chopped)
2½ cmginger(piece ginger, peeled and finely chopped)
1tomatoes(tomato, finely chopped)
½ tspsalt
½ tspground turmeric
½ tspchilli powder
1 tspcooks’ ingredients garam masala
1cauliflower(small cauliflower, cut into small florets)
1maris piper potatoes( large Maris Piper potato, peeled and cut into 1cm cubes)
25 gramscoriander(pack coriander leaves, finely chopped)
50 gramswhite breadcrumbs(fresh white breadcrumbs (or blitz 1 slice thick white bread to crumbs))
2 tbspcornflour
100 gramsdried breadcrumbs(dried white breadcrumbs)
1coriander(Coriander sprigs, to serve)
1chilli flakes(Chilli flakes, to serve)
1sea salt flakes(Sea salt flakes, to serve)
1mango chutney(Mango chutney, to serve)

Detail level

Instructions

1
Heat 2 tbsp oil in a frying pan. Add the mustard seeds and once they start to pop, add the onions. Cook for 5 minutes until softened, then add the ginger and cook for 1 minute. Add the tomato, cover and cook for 5 minutes more until soft.
2
Add the salt, spices, cauliflower and potato with 2-3 tbsp water. Mix well, cover and cook for 18-20 minutes on low until the vegetables are soft. Mash lightly with the back of a wooden spoon, then add the coriander, mix well and set aside to cool.
3
Add the fresh breadcrumbs and cornflour to the mix and combine. Divide the mixture into 16 portions, shape into balls and slightly flatten. Coat the cutlets in the dried breadcrumbs, then chill for 30 minutes.
4
Add 75ml oil to a frying pan over a medium heat. Shallow fry 8 cutlets for 2 minutes each side until crisp and piping hot. Using kitchen paper, wipe the pan and repeat with the remaining oil and cutlets. Scatter with coriander and serve on a warm platter, with chilli and sea salt flakes and mango chutney on the side.

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