Bean & Potato Cutlets

Boiled beans and potato make a delicious combo when turned into cutlets or kebabs, also these are nutritious. These cutlets are soft from the inside and crispy on the outside. These can also be used as patties for sliders or burgers. Relish them with Green Chutney.

Also try: Semolina Cutlets, Kale Chane ke Kebab, Veg Cutlets, Dahi ke Kebab or Paneer Aloo Tikki.

Course: Starters or Snacks

Cuisine: Indian

Time: Preparation – 20 mins, Refrigeration – 30 mins, Cooking – 10 mins, Total – 1 hour.

Servings: makes medium size 10-12 cutlets.


  1. Boiled Bean (Rajma) – 1.5 cup
  2. Boiled Potato – 1 cup
  3. Finely Chopped Capsicum – 1/4 cup
  4. Finely Chopped Onion – 1/4 cup
  5. Finely Chopped Ginger – 1 tsp
  6. Finely Chopped Garlic – 1 tsp
  7. Finely Chopped Green Chili – 1 
  8. Ground Oats – 1/2 cup
  9. Coriander Powder – 1 tsp
  10. Cumin Powder – 1/2 tsp
  11. Red Chili Powder – 1/2 tsp
  12. Dry Mango Powder (Amchur) – 1/4 tsp
  13. Finely Chopped Coriander Leaves – 2 tbsp
  14. Finely Chopped Mint Leaves – 1 tbsp
  15. Salt to taste
  16. Oil to pan-fry the cutlets + 1 tsp
  17. Green Chutney to serve along.

PS: 1 Cup = 250 ML.

How to make Bean & Potato Cutlets:

  1. Heat 1 tsp oil in a pan. Add ginger, garlic, onion, capsicum and green chili. Saute until tender and keep aside
  2. Take a mixing bowl and add boiled beans & potato. Mash them nicely
  3. Add sautéed veggies, ground oats, coriander leaves, mint leaves, coriander powder, cumin powder, red chili powder, dry mango powder and salt. Mix well 
  4. Make desired size cutlets from the mixture and refrigerate for 30 mins
  5. Heat some oil in a pan to pan-fry the cutlets, place the cutlets and cook until crisp & brown from both sides
  6. Your Bean & Potato Cutlets are ready, serve with some Green Chutney.


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