Peel and chop the potatoes into small chunks, then place them in a large pot with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash until smooth, then set aside to cool slightly.
While the potatoes are cooking, finely chop or grate your mixed vegetables—carrots, peas, and beans—to create a uniform, textured mash. Mix the prepared vegetables into the mashed potatoes in a large bowl.
Add cumin powder, coriander powder, garam masala, and salt to the vegetable mixture. Squeeze in lemon juice and stir well until the spices are evenly distributed, and the mixture is moist but firm enough to shape.
Gradually fold in bread crumbs until the mixture holds together when shaped. If it feels too loose, add a little more bread crumbs; if too dry, add a splash of water or lemon juice. Chill the mixture for 10 minutes if it feels sticky or loose.
Divide the mixture into small portions and shape each into a flat, round patty about 1 cm thick. Place the patties on a tray lined with parchment paper.
Heat vegetable oil in a non-stick skillet over medium heat until shimmering and hot, around 160°C (320°F). Carefully place the patties into the hot oil, leaving space between each.
Fry the cutlets for about 4-5 minutes on each side, until they turn golden brown and crispy. Flip gently with a spatula, and listen for a satisfying crackle as they fry.
Transfer the cooked cutlets onto paper towels to drain excess oil. Rest for a couple of minutes to allow the crust to set and stay crispy.
Garnish with chopped cilantro if desired, and serve the vegetable cutlets hot with lemon wedges or your favorite chutney for an extra burst of flavor.
