Peel and chop the potatoes, then place them in a large pot and boil until fork-tender, about 15 minutes. Mash them until smooth and set aside to cool slightly.
While the potatoes cook, grate the carrots finely and squeeze out any excess moisture. Chop the spinach into small pieces and gently wilt it in a hot pan or microwave, then squeeze out the water and set aside.
In a large mixing bowl, combine the mashed potatoes, grated carrots, and chopped spinach. Add cumin, coriander, chili powder, and a pinch of salt, then mix until well incorporated, filling your kitchen with fragrant spices.
Gradually add the bread crumbs to the mixture, mixing with a spoon or your hands, until the mixture holds together but isn’t sticky. If it feels too wet, sprinkle in a little more bread crumbs.
Beat the egg in a small bowl and fold it into the vegetable mixture, ensuring everything binds together evenly. The mixture should be firm enough to shape into patties.
Divide the mixture and shape it into small, flat patties about 2-3 inches wide, pressing firmly to ensure they hold their shape.
Heat oil in a frying pan over medium-high heat until shimmering and hot—test by dropping a tiny piece of mixture; it should sizzle immediately.
Carefully place the patties into the hot oil, frying in batches. Cook for about 3-4 minutes on each side, until they turn deep golden brown and crispy, with a fragrant aroma filling your kitchen.
Use a spatula to flip the cutlets gently, ensuring they don’t break, and cook until both sides are evenly crisped and browned.
Remove the cooked cutlets and transfer them to paper towels to drain any excess oil, then let them rest for a couple of minutes to set.
Serve the vegetable cutlets hot with your favorite chutney or yogurt dip, and enjoy that satisfying crunch and vibrant flavor in every bite.
