Low Fat Potato Cutlet
Delight in the wholesome goodness of these Low Fat Potato Cutlets, a guilt-free twist on a beloved classic. Packed with the natural flavors of mashed potatoes, blanched green peas, and grated carrot, these crispy yet light cutlets are spiced with aromatic cumin powder, garam masala, and a hint of tangy lemon juice for an irresistible taste. Coated in breadcrumbs and cooked to golden perfection with minimal olive oil spray, this recipe is perfect for healthy snacking or as a satisfying appetizer. Ready in just 40 minutes, these cutlets are ideal for those seeking a low-fat, vegetarian-friendly option that doesn’t compromise on flavor. Pair them with a refreshing yogurt dip or spicy chutney for a delightful culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 0.5 cup Green peas
- 1 medium Carrot
- 1 small Onion
- 0.25 cup Coriander leaves
- 1 to taste Green chilies
- 1 teaspoon Ginger paste
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.5 cup Breadcrumbs
- 1 Egg white
- as needed Olive oil spray
Instructions
Peel and boil the potatoes in a pot of water until soft and tender. Drain the water and let potatoes cool slightly.
Mash the boiled potatoes in a large mixing bowl until smooth.
In a small saucepan, bring water to a boil and blanch the green peas for 2-3 minutes. Drain and set aside.
Finely grate the carrot and chop the onion, coriander leaves, and green chili.
Add the blanched peas, grated carrot, chopped onion, coriander leaves, green chili, and ginger paste to the mashed potatoes.
Season the mixture with cumin powder, garam masala, salt, and black pepper. Add lemon juice and mix the ingredients thoroughly to combine.
Shape the mixture into small, flat patties about 2-3 inches in diameter.
Place the breadcrumbs in a shallow dish. Beat the egg white in another dish.
Dip each cutlet into the egg white, then roll it gently in the breadcrumbs, ensuring an even coating.
Preheat a non-stick skillet over medium heat and lightly spray it with olive oil spray.
Place the cutlets on the skillet and cook for about 4 minutes on each side or until golden brown and crisp.
Serve the cutlets hot with your choice of chutney or a low-fat yogurt dip.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 27.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5094 mg | 108% | |
*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.
