Gluten-Free Vegetable Cutlet
Elevate your snack game with these irresistible Gluten-Free Vegetable Cutlets—crisp, flavorful patties bursting with a medley of vibrant veggies and aromatic spices. Perfectly crafted with protein-rich chickpea flour and coated in gluten-free breadcrumbs, these golden-brown delights are shallow-fried to perfection for a crunchy exterior and tender interior. Featuring a nutrient-packed mix of mashed potatoes, carrots, green peas, and green beans, these cutlets are seasoned with garam masala, cumin, and turmeric for a delicious Indian-inspired twist. Quick to prepare in under 35 minutes and ideal for gluten-free diets, they make a wholesome appetizer or snack when paired with chutneys or dips. Whether entertaining guests or enjoying a quiet tea-time treat, these vegetable cutlets will satisfy every craving while keeping things light and healthy.
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Recipe Information
Ingredients
- 2 medium-sized, boiled and mashed Potatoes
- 1 medium-sized, finely grated Carrots
- 0.5 cup, finely chopped Green beans
- 0.5 cup, boiled and mashed Green peas
- 1 medium-sized, finely chopped Onion
- 3 tablespoons, finely chopped Cilantro
- 1 small, finely chopped (optional) Green chili
- 1 teaspoon, grated Ginger
- 4 tablespoons Gluten-free chickpea flour (besan)
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Turmeric powder
- 1 cup Gluten-free breadcrumbs
- 4 tablespoons (for shallow frying, adjust as needed) Cooking oil
Instructions
Boil the potatoes until soft, peel, and mash them in a large mixing bowl.
Blanch the green beans in boiling water for 2-3 minutes, then drain and chop them finely. Add them to the mixing bowl along with the grated carrots and mashed green peas.
Heat 1 tablespoon of oil in a small pan. Add the chopped onion, ginger, and green chili (if using). Sauté until the onion becomes translucent. Let it cool slightly and add it to the vegetable mixture.
Mix in cilantro, salt, ground cumin, garam masala, and turmeric powder. Combine everything well.
Add chickpea flour to the mixture to help bind it, and shape the mixture into small, flat patties or ovals.
Pour gluten-free breadcrumbs onto a plate and coat each patty evenly by pressing both sides into the breadcrumbs.
Heat the remaining oil in a non-stick skillet over medium heat. Add the cutlets in batches, making sure not to overcrowd the pan, and cook for 3-4 minutes on each side till golden brown and crispy.
Serve hot with chutney, ketchup, or yogurt dip as desired.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 33.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3510 mg | 75% | |
*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.
