A crunchy, floral twist on the classic Indian cutlet: tender lotus stem (kamal kakdi / renkon) mixed with mashed potato and edible petals for color and aroma. These cutlets work as teatime snacks, party starters, or a pretty vegetarian burger patty.
Yields: 8–10 cutlets
Prep time: 25–30 minutes
Cook time: 15–20 minutes
Difficulty: Easy–Medium
Ingredients
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250 g lotus stem (kamal kakdi / renkon) — peeled and sliced thin
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2 medium potatoes (about 300 g) — boiled and mashed
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¼ cup fresh edible petals (thinly sliced) — lotus petals if available; else rose, marigold or nasturtium (edible)
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1 small onion, finely chopped
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1–2 green chillies, finely chopped (adjust to taste)
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1 tsp grated ginger (optional)
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2 tbsp fresh coriander, chopped
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½ tsp roasted cumin powder
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¼ tsp garam masala (or ½ tsp chaat masala)
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Salt and black pepper to taste
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2 tbsp cornflour (or gram flour) — for binding
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½–1 cup breadcrumbs (plus extra for coating)
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1–2 tbsp oil for sautéing + oil for shallow frying
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1 tsp lemon juice
For coating (choose one):
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Egg wash (1 beaten egg) — or
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Cornflour slurry (1 tbsp cornflour + 3 tbsp water) for vegan option
Step-by-step method
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Clean & prevent browning
Peel the lotus stem, then slice into thin coins (2–3 mm). Lotus oxidizes quickly — place slices in a bowl of water with 1 tbsp lemon juice or 1 tsp vinegar while you prep other ingredients.
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Parboil the lotus stem
Bring salted water to a boil and blanch the lotus slices for 6–8 minutes until just tender (not mushy). Drain and pat dry. Squeeze gently to remove excess water.
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Prepare potatoes & Lotus Stem:
Boil potatoes until soft, peel, and mash until smooth. Set aside. Chop the blanched lotus slices finely by knife or pulse briefly in a food processor to get a coarse, even texture. Squeeze again if too wet.
4.Sauté aromatics & combine
Heat 1–2 tbsp oil in a pan. Sauté the chopped onion until translucent. Add ginger, green chillies, roasted cumin powder and garam masala — cook 30–45 seconds. Add the chopped lotus stem and cook 3–4 minutes so excess moisture reduces. In the final 30–45 seconds, stir in the edible petals so they just wilt (don’t overcook). Turn off heat; add lemon juice and chopped coriander. Adjust salt & pepper.
In a large bowl, combine mashed potatoes + sautéed lotus/petal mixture. Add 2 tbsp cornflour and about ½ cup breadcrumbs. Mix well — the mixture should hold together when pressed. If it’s too wet add more breadcrumbs (1 tbsp at a time); if too dry, add a tsp of water or milk.
5.Shape & coat the cutlets
Wet your hands slightly and shape mixture into round/oval cutlets (about golf-ball size flattened). Place on a tray. Chill in fridge 10–15 minutes if you have time — it helps them hold shape (optional).Prepare coating: put breadcrumbs on a plate and your chosen wash (egg or cornflour slurry) in a shallow bowl. Dip each cutlet into slurry/egg, then press into breadcrumbs so they’re evenly coated.
6.Cook
Heat oil for shallow frying in a nonstick pan over medium heat. Fry cutlets 2–3 minutes per side until golden and crisp. Drain on paper towel.
Baking option: Brush lightly with oil and bake at 200°C (400°F) for 12–15 minutes, flipping halfway, until golden.
7.Serve hot
Serve immediately with green coriander chutney, tamarind chutney, ketchup, or tossed into burger buns with chutney and salad.
