Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat. Gather your grated carrots, potatoes, and zucchini, squeezing out excess moisture from the zucchini—this prevents sogginess.
In a large mixing bowl, combine the grated vegetables. Add the breadcrumbs, beaten egg, cumin, coriander, and a pinch of salt and pepper. Mix thoroughly until the mixture is sticky and holds together, feeling slightly firm but pliable.
With wet hands, shape the mixture into flat patties about half an inch thick and three inches wide. The mixture should hold its shape easily; add more breadcrumbs if it feels too loose.
Place the shaped cutlets on the prepared baking sheet, spacing them out evenly. Lightly spray or brush the tops with oil to help them crisp up nicely in the oven.
Bake in the oven for about 20-25 minutes, flipping them halfway through. You’ll notice the edges turning golden and crispy, and the aroma becoming fragrant and roasted.
Once golden brown and firm around the edges, remove the cutlets from the oven. Let them rest for 3-5 minutes on a cooling rack to settle and retain their crispness.
Serve the vegetable cutlets warm, garnished with herbs or a squeeze of lemon if desired. Enjoy their crispy exterior and tender, flavorful interior with your favorite dipping sauce or fresh salad.
