Low Carb Veg Cutlet
Indulge in a guilt-free snack with this delicious Low Carb Veg Cutlet recipe—a perfect blend of wholesome vegetables and nutritious, keto-friendly ingredients. Packed with cauliflower, zucchini, carrots, and spinach, these golden-brown cutlets are held together with almond flour and psyllium husk, making them a fantastic gluten-free and low-carb alternative to traditional cutlets. Flavored with a medley of warming spices like cumin and garam masala, this recipe delivers a burst of aromatic goodness in every bite. Easy to make in just 35 minutes, these crispy cutlets are shallow-fried in coconut oil for a healthier twist. Serve them hot with a refreshing mint yogurt dip or sugar-free ketchup for a satisfying vegetarian appetizer or snack that’s as nourishing as it is crave-worthy!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 100 grams Grated zucchini
- 50 grams Grated carrot
- 50 grams Finely chopped spinach
- 1 unit Green chilies, finely chopped
- 1 teaspoon Ginger, finely grated
- 50 grams Almond flour
- 2 tablespoons Psyllium husk
- 0.5 teaspoons Salt
- 1 teaspoon Cumin powder
- 0.5 teaspoons Garam masala
- 2 tablespoons Fresh coriander leaves, finely chopped
- 3 tablespoons Coconut oil (for shallow frying)
Instructions
Steam or boil the cauliflower florets until tender. Once cooked, allow them to cool slightly and then mash them into a fine crumble using a fork or food processor.
Place the grated zucchini in a clean kitchen towel and squeeze out excess water. Repeat this step for the grated carrot to remove as much moisture as possible.
In a large mixing bowl, combine the mashed cauliflower, grated zucchini, grated carrot, chopped spinach, green chilies, and grated ginger.
Add almond flour, psyllium husk, salt, cumin powder, garam masala, and chopped coriander to the vegetable mixture. Stir well to form a dough-like consistency. If the mixture feels too wet, add a little more almond flour as needed.
Divide the mixture into 6 equal portions and shape each portion into a round or oval cutlet about 1/2-inch thick.
Heat coconut oil in a non-stick skillet over medium heat. Once the oil is hot, add the cutlets and shallow fry them for 3-4 minutes on each side or until they are golden brown and crisp.
Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve the low-carb vegetable cutlets hot with a side of mint yogurt dip or sugar-free ketchup!
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 315 mg | 7% | |
*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.
