Start by mashing your cooked potatoes in a large mixing bowl until smooth and creamy, creating a soft base for your cutlets.
Finely chop your leftover vegetables—carrots, peas, corn—and squeeze out any excess moisture to prevent sogginess.
Add the chopped vegetables to the mashed potatoes, then pour in the beaten egg, followed by the spices: cumin, coriander, and chili powder. Mix everything together until well combined and evenly seasoned.
Sprinkle the toasted breadcrumbs into the mixture and fold them in gently, helping to bind the mixture and add a subtle crunch.
Chill the mixture in the refrigerator for about 15 minutes if it feels too sticky or soft to shape easily—that helps it set and makes shaping simpler.
Divide the mixture into small portions and shape each into a flat patty, about 1.5 centimeters thick, using your hands or a spoon.
Heat the oil in a frying pan over medium heat until it shimmers and is hot enough for frying.
Gently place the shaped cutlets into the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes on each side, until they turn golden brown and crispy, with a satisfying sizzle.
Use a spatula or slotted spoon to carefully flip the cutlets once their edges are golden and they release easily from the pan, ensuring even browning.
Transfer the cooked cutlets onto paper towels to drain excess oil, then let them rest for a couple of minutes to firm up and achieve a perfect crunch.
Squeeze fresh lemon juice over the warm cutlets before serving to brighten the flavors. Serve immediately with your favorite chutney or sauce and enjoy the crispy, tender bites!
