Keto Vegetable Cutlet
Dive into the flavors of this Keto Vegetable Cutlet recipe, a low-carb twist on the classic Indian-inspired snack. Packed with nutrient-rich ingredients like cauliflower, zucchini, and spinach, these cutlets are elevated with the earthy warmth of ground cumin, turmeric, and chili powder. Almond flour and ground flaxseed replace traditional binders, making these patties not only keto-friendly but gluten-free as well. Lightly pan-fried in coconut oil or ghee, they achieve a perfectly crispy exterior while maintaining a tender and flavorful center. Ready in under 35 minutes, these cutlets are ideal as a guilt-free appetizer, a satisfying snack, or even a light meal. Serve them with fresh cilantro garnish and pair with your favorite keto dips for a wholesome treat!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 1 medium Zucchini
- 50 grams Spinach
- 50 grams Almond flour
- 2 tablespoons Ground flaxseed
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Coconut oil or ghee (for frying)
- 1 tablespoon Fresh cilantro (optional, for garnish)
Instructions
Steam the cauliflower florets until tender, approximately 5-7 minutes. Once cooked, mash them lightly with a fork and set aside to cool.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Finely chop the spinach or pulse it in a food processor until it’s roughly shredded.
In a large mixing bowl, combine the mashed cauliflower, grated zucchini, and chopped spinach. Mix well.
Add the almond flour, ground flaxseed, chili powder, ground cumin, turmeric powder, garlic powder, salt, and black pepper to the vegetable mixture. Mix until a dough-like consistency forms. If the mixture feels too wet, add an extra tablespoon of almond flour until it holds together.
Divide the mixture into 8 equal portions and shape them into small, round cutlets or patties.
Heat a skillet over medium heat and add coconut oil or ghee. Once hot, place the cutlets in the skillet. Fry for about 3-4 minutes per side, or until golden brown and crisp. Work in batches if necessary to avoid overcrowding the skillet.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to remove excess oil.
Serve warm, garnished with fresh cilantro if desired. These cutlets pair well with a side of keto-friendly dips or a fresh salad!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 19.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1489 mg | 32% | |
*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.
