Start by mashing the boiled potatoes in a large bowl until smooth, then add a pinch of salt. In a separate bowl, mash the roasted carrots until tender and smoky, and lightly mash the thawed green peas. Mix these mashed vegetables into the potatoes, combining thoroughly.
Sprinkle in the cumin, coriander, and chopped cilantro, then stir well to distribute the spices evenly through the mixture. If using eggs, beat one egg and fold it into the mixture; for vegan, prepare a flaxseed slurry by mixing 1 tbsp flaxseed with 3 tbsp water and let it sit for 5 minutes before adding.
Gradually add the breadcrumbs to the vegetable mixture, mixing gently until the mixture holds together when shaped but isn't too stiff. Divide the mixture into 8-10 portions and shape each into a flat, round cutlet about 1.5 cm thick.
Heat a skillet over medium heat and add 2-3 tablespoons of vegetable oil, enough to coat the bottom. When the oil is shimmering and hot, carefully place the shaped cutlets into the pan, frying in batches if necessary.
Fry the cutlets for about 4-5 minutes on each side, or until they turn a beautiful golden brown and crispy. You’ll hear a gentle crackle as they fry, and the aroma of toasted spices will fill the kitchen.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil. Let them rest for a minute to set their shape.
Serve the crispy vegetable cutlets hot, garnished with extra cilantro or a side of your favorite chutney or yogurt for dipping. Enjoy their smoky, layered flavors and satisfying crunch!
