Gluten-Free Veg Cutlet
Delight your taste buds with this flavorful and crispy Gluten-Free Veg Cutlet recipe, perfect for those seeking a satisfying snack without gluten. Packed with nutritious vegetables like carrots, green beans, and peas, these cutlets bring together the comforting creaminess of mashed potatoes and a medley of bold spices, including turmeric, cumin, and red chili powder. Gluten-free breadcrumbs and rice flour ensure a crunchy exterior while keeping the recipe safe for gluten-sensitive diets. These shallow-fried veggie patties are easy to prepare in under 35 minutes, making them ideal for a quick, wholesome appetizer or tea-time treat. Serve them hot with tangy green chutney, refreshing yogurt dip, or gluten-free ketchup for an irresistible bite that everyone will adore!
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Recipe Information
Ingredients
- 3 medium-sized Boiled potatoes
- 1 medium-sized, grated Carrot
- 10 chopped Green beans
- 0.5 cup Green peas
- 1 cup Gluten-free breadcrumbs
- 3 tablespoons Rice flour
- 1 teaspoon Ginger-garlic paste
- 1 finely chopped Green chili
- 2 tablespoons, chopped Cilantro (coriander leaves)
- 1 teaspoon or as needed Salt
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 3 tablespoons (for shallow frying) Oil
Instructions
Peel and mash the boiled potatoes in a large mixing bowl until smooth.
Blanch or steam the green beans, green peas, and grated carrot until tender. Drain and let them cool slightly.
Add the cooked vegetables to the mashed potatoes. Mix well to combine.
Stir in the ginger-garlic paste, chopped green chili, and chopped cilantro. Mix thoroughly.
Add the turmeric powder, red chili powder, cumin powder, and salt. Mix again to distribute the spices evenly.
Add the rice flour to the vegetable mixture. This will help bind the cutlet mixture.
Divide the mixture into equal portions and shape each into small flat patties or cutlets.
Spread the gluten-free breadcrumbs evenly on a plate. Coat each cutlet in the breadcrumbs, pressing gently so the crumbs stick well.
Heat the oil in a non-stick skillet over medium heat. Place the cutlets in the pan and cook for 2-3 minutes on each side, or until they are golden brown and crisp.
Once cooked, place the cutlets on a plate lined with paper towels to drain excess oil.
Serve the cutlets hot with gluten-free ketchup, green chutney, or a yogurt dip of your choice.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 21.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2379 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
