These air fryer carrot potato cutlets combine boiled, cooled potatoes, raw grated carrot, dried mint powder and lemon juice. The carrot adds colour and texture, while potato holds the mixture together without breadcrumbs or flour.
Shape the mixture into patties, freeze them, then cook in the air fryer. For another potato snack, try my air fryer aloo tikki. This version puts carrot alongside potato as a main ingredient.
Why Make This in the Air Fryer?
The air fryer cooks these shaped vegetable cutlets without shallow or deep frying. Freezing is part of this recipe's preparation before the cutlets go into the basket.
Looking for a vegetable side dish? My air fryer carrots and potatoes recipe uses chopped vegetables rather than patties.
Ingredients
- Boiled, cooled potatoes
- Raw carrot
- Dried mint powder
- Lemon juice
- Salt
- Oil
- Ginger, optional
Step-by-Step Instructions
Step 1: Prepare the potatoes
Grate the boiled, cooled potatoes into a mixing bowl.
Step 2: Add the grated carrot
Add the raw grated carrot to the potatoes.
Step 3: Add the seasoning
Add dried mint powder, lemon juice and salt, along with ginger if using.
Step 4: Mix and shape the cutlets
Mix everything together and shape the mixture into 6 round cutlets. This quantity serves 3 people.
Step 5: Freeze the cutlets
Arrange the shaped cutlets on a tray, brush with some of the oil and freeze for 4 hours or overnight.
Step 6: Transfer to the air fryer
Preheat the air fryer at 185°C / 365°F for 5 minutes. Line the air fryer basket with perforated baking paper and place the frozen cutlets on it.
Step 7: Air fry the cutlets
Cook at 185°C / 365°F for 20-22 minutes, flipping halfway through and using the remaining oil to brush the cutlets during cooking.
Variations
For an optional ginger variation, add ginger with the mint, lemon juice and salt before mixing. The base recipe can be made without it.
Substitutions
You can use ½ tablespoon dried mango powder instead of lemon juice. Dried mango powder is the ingredient used in the original tested version.
Fasting adaptation
For a fasting adaptation, use the salt permitted in your fasting practice and check that the other ingredients are allowed. This recipe uses potato and carrot without flour or breadcrumbs.
Air Fryer Carrot Potato Cutlets
Ingredients
- 2 cups boiled potatoes cooled and grated
- 1 cup raw carrot grated
- 1 tablespoon dried mint powder
- lemon juice or ½ tablespoon dried mango powder
- salt
- 2 tablespoons oil divided between brushing before freezing and during cooking
- ginger optional
Instructions
- Grate the boiled, cooled potatoes into a mixing bowl and add the raw grated carrot.
- Add dried mint powder, lemon juice (or dried mango powder) and salt. Add ginger if using.
- Mix everything together and shape into 6 round cutlets.
- Arrange the cutlets on a tray. Brush with some of the oil and freeze for 4 hours or overnight.
- Preheat the air fryer at 185°C / 365°F for 5 minutes.
- Line the air fryer basket with perforated baking paper and place the frozen cutlets on it.
- Air fry at 185°C / 365°F for 20-22 minutes, flipping halfway through. Use the remaining oil to brush the cutlets during cooking.
Notes
FAQs
Yes. This recipe uses boiled potatoes and raw grated carrot without breadcrumbs or flour. The shaped cutlets are frozen before air frying.
Air fry these cutlets at 185°C / 365°F for 20-22 minutes.
Fasting practices vary. Check whether carrots, mint and lemon juice are permitted in your tradition, and use the salt accepted for your fast. The base recipe contains no breadcrumbs, onion or garlic.
Similar Recipes
- Aloo Tikki in Air Fryer
- Air Fryer Sabudana Vada
- Air Fryer Sabudana Khichdi
- Farali Chivda in Air Fryer
- Air Fryer Dry Fruit Chivda
- Air Fryer Carrots and Potatoes
Conclusion
These carrot potato cutlets keep the ingredient list simple, with mint and lemon juice adding flavour to the vegetable mixture. Optional ginger gives you another way to season the patties.
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