Vegetable Cutlets


200g Potatoes
1/2 Carrot grated
50g Capsicum
50g Cabbage
A slice of Bread
1 tsp Corn Flour mixed with water
Salt to taste
Bread crumbs


  1. Boil and mash potatoes and carrot, cabbage and capsicum.
  2. Dip the slice of bread in water, squeeze the water out and add to the mixture. Add salt and mix well.
  3. Divide into six balls and flatten them.
  4. Coat both sides with the corn flour mixture and then roll them over the bread crumbs.
  5. Brush them with a little oil and fry in the preheated airfryer for 15 minutes at 180 degrees, turning them after 8 minutes.
  6. Remove and serve hot with chutney or sauce.