Low Carb Potato Cutlet
Indulge guilt-free with these flavorful Low Carb Potato Cutlets—healthier, lighter, and packed with nutrients! This creative twist on the classic potato cutlet swaps out starchy potatoes for tender cauliflower florets, blended seamlessly with almond flour and grated Parmesan for a gluten-free, crispy texture. Enhanced with aromatic garlic, onion, fresh coriander, and optional green chili for a zesty kick, these savory cutlets are pan-fried to perfection in olive oil for a golden, crunchy finish without sacrificing wholesome goodness. Quick to make in just 35 minutes, and ideal for low-carb diets, these cutlets are perfect as a snack, appetizer, or paired with your favorite dip for a satisfying bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 optional Green chili, finely chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Begin by cooking the cauliflower florets in boiling water for 8-10 minutes, or until they are tender. Drain and let them cool completely.
Once cooled, mash the cauliflower florets with a fork or potato masher to achieve a smooth consistency.
In a large mixing bowl, combine the mashed cauliflower, almond flour, grated Parmesan, beaten eggs, chopped onion, minced garlic, green chili (if using), and coriander leaves.
Add the salt and black pepper to the mixture and stir well to ensure all ingredients are thoroughly combined.
Shape the cauliflower mixture into small cutlets, about 2 inches in diameter and 1/2 inch thick.
Heat olive oil in a large non-stick skillet over medium heat.
Place the prepared cutlets in the skillet, making sure not to overcrowd the pan. Cook them in batches if necessary.
Fry each cutlet for 4-5 minutes on each side, or until they are golden brown and crispy.
Once cooked, remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your choice of dip or chutney.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 794 mg | 61% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1012 mg | 22% | |
*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.
