These Sri Lankan Vegetable Cutlets are golden, pan-fried patties made from mashed potatoes, peas, carrots, and a bold mix of Sri Lankan spices. Inspired by traditional street food and home cooking, these cutlets are vegetarian-friendly, easy to make, and bursting with flavor.
The base is simple — boiled potatoes — but it’s the aromatic spice blend that makes them special. Mustard seeds, curry leaves, turmeric, red chili powder, and fresh ginger give these cutlets their signature taste. Some variations include finely chopped green chilies or cabbage for extra texture.
Popular as a breakfast item, tea-time snack, or side dish, these cutlets can also be served in buns as vegetable cutlet rolls , or with bread and sambol for a satisfying meal. Whether you’re new to Sri Lankan cuisine or looking for a new way to enjoy potatoes, this recipe will bring a taste of the tropics to your kitchen.
They’re also great for meal prep — fry a batch ahead and reheat for quick snacks or lunch!
Ingredients (Makes about 15–20 cutlets):
For the Filling:
- 3 medium potatoes, boiled and mashed
- ¼ cup frozen peas (thawed)
- 2 tbsp grated carrot
- 2 green onions/scallions, finely chopped
- 1 small green chili, finely chopped (optional)
- 1 tbsp chopped fresh curry leaves
- ½ tsp mustard seeds
- ½ tsp ground turmeric
- ½ tsp red chili powder (adjust to taste)
- 1 tsp grated ginger
- Salt to taste
For Binding:
- 1 tbsp flour or breadcrumbs (to help bind)
- 1 egg (or water mixed with ½ tsp cornstarch for vegan option)
For Coating:
- All-purpose flour (for dredging)
- 1 beaten egg (or plant-based egg wash for vegan version)
For Frying:
- Oil for pan frying
Instructions:
Step 1: Make the Mixture
In a large bowl, add mashed potatoes, peas, carrot, green onions, green chili (if using), curry leaves, mustard seeds, turmeric, chili powder, ginger, and salt. Mix thoroughly until well combined.
Add flour and egg (or cornstarch slurry) to help bind the mixture. Let it rest for 10 minutes.
Step 2: Shape the Cutlets
Form the mixture into small oval or round patties — about ¾-inch thick.
Step 3: Coat the Cutlets
Lightly dredge each patty in flour, dip in beaten egg, and shake off excess.
Step 4: Fry Until Golden
Heat oil in a skillet over medium heat. Pan-fry the cutlets in batches for 2–3 minutes per side until golden brown and crisp.
Drain on paper towels.
Step 5: Serve Hot or Warm
Serve hot with coconut sambol , mint chutney , or chili sauce . You can also serve them inside buns or with bread for a full meal.
Pro Tips:
- Use waxy potatoes (like Yukon Gold) for better texture.
- Add finely chopped cabbage or bell pepper for extra crunch.
- Chill the mixture before shaping for easier handling.
- Freeze uncooked cutlets on a tray, then store in a ziplock bag — fry directly from frozen, adding 1 minute per side.