Indian spiced Clonakilty Veggie Pudding cutlets

Indian spiced Clonakilty Veggie Pudding cutlets

Serves: Makes 15 cutletsPrep Time: Cook Time:

Enjoy our new Clonakilty Veggie Pudding not just as a breakfast fry but as a replacement to various meat involved recipes. These delicious ‘Indian Spiced Cutlets’ are simply irresistible on it’s own with a condiment of choice or you can try adding it to your wraps or homemade burger’s for that perfect comfort food feeling!


400g Clonakilty Veggie Pudding

4 large potatoes (peeled and boiled)

1 cup green peas

2 scallions (finely chopped)

1 tsp groud tumeric

1 tsp ground cumin

1 tsp ground coriander powder

Salt and pepper to season

1 1/2 cup panko bread crumbs

3 tbsp of oil for frying


1. Unpack the Clonakilty Veggie Pudding and gently crumble it into a large mixing bowl. Add the boiled potatoes, green peas, all the spices and using your hands mix until well combined

2. Take a large tablespoon of the mixture in your hands and make a patty or a cutlet. Dip it in panko breadcrumbs

3. Het the oil on a non-stick pan and pan fry the cutlets on a medium heat, for about 4 to 5 mins, until nice and brown on both sides.

4. Serve right away with tomato ketchup or any condiment of your choice


A big thanks to Shilpa Razniewska for creating this delicious recipe.