High Protein Vegetable Cutlet
Elevate your snack game with these wholesome High Protein Vegetable Cutlets, a flavorful and nutritious twist on the classic vegetable cutlet recipe! Packed with plant-based protein from boiled chickpeas, cooked quinoa, and chickpea flour, these cutlets also feature vibrant veggies like spinach, carrots, and green peas for added nutrition and texture. Lightly spiced with cumin, turmeric, and chaat masala, these cutlets are pan-fried to golden perfection, delivering a satisfying crunch in every bite. Ideal as a quick snack, appetizer, or even a wholesome side dish, they pair wonderfully with mint chutney, yogurt dip, or ketchup. Ready in just 35 minutes, this protein-rich recipe is perfect for busy weekdays or casual get-togethers.
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Recipe Information
Ingredients
- 1 cup Boiled chickpeas
- 0.5 cup Green peas (steamed)
- 0.5 cup Grated carrot
- 1 cup Finely chopped spinach
- 0.5 cup Cooked quinoa
- 0.25 cup Chickpea flour (besan)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Chopped green chili (optional)
- 1 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Chaat masala
- 0.5 teaspoon Salt
- 2 tablespoons Oil for pan-frying
Instructions
In a mixing bowl, mash the boiled chickpeas and green peas using a fork or potato masher until they form a coarse mixture.
Add the grated carrot, chopped spinach, and cooked quinoa to the bowl and mix well.
Sprinkle chickpea flour over the mixture and stir well to bind the ingredients together.
Season the mixture with ginger-garlic paste, chopped green chili (optional), cumin powder, turmeric powder, chaat masala, and salt. Mix until evenly incorporated.
Divide the mixture into equal portions and shape each into small round or oval cutlets, about 3 inches wide and 0.5 inches thick.
Heat a non-stick skillet over medium heat and drizzle with 2 tablespoons of oil.
Place the cutlets on the skillet in batches and cook for 3-4 minutes on each side, or until golden brown and crisp.
Remove the cutlets from the skillet and place them on a paper towel to absorb any excess oil.
Serve the cutlets hot with mint chutney, yogurt, or ketchup as a dipping sauce.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 23.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1948 mg | 41% | |
*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.
