Low Fat Veg Cutlet
Elevate your snacking game with this healthy and flavorful Low Fat Veg Cutlet recipe, a guilt-free twist on the classic vegetable patties. Packed with the goodness of mashed potatoes, grated carrots, green peas, and finely chopped green beans, these cutlets boast a vibrant medley of textures and nutrients. Lightly seasoned with aromatic spices like cumin, garam masala, and ginger-garlic paste, each bite is a perfect blend of taste and health. The use of cornflour and bread crumbs ensures a crisp, golden crust without deep frying, making this dish an excellent low-fat alternative. Ready in just 35 minutes, these wholesome cutlets are perfect for tea-time snacking or served as a party appetizer alongside mint chutney or tomato ketchup. Indulge in this easy-to-make recipe that’s ideal for weight watchers and veggie lovers!
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Recipe Information
Ingredients
- 2 medium-sized, boiled and mashed Potato
- 1 medium, grated Carrot
- 0.5 cup, steamed or boiled Green peas
- 0.5 cup, finely chopped and steamed Green beans
- 1 cup Bread crumbs
- 2 tablespoons Cornflour (Cornstarch)
- 1 teaspoon Ginger-garlic paste
- 1 small, finely chopped Green chili
- 2 tablespoons, finely chopped Coriander leaves
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon (or to taste) Salt
- 1 teaspoon (for greasing and shallow frying) Oil
Instructions
Boil and mash the potatoes until smooth. Set them aside in a large mixing bowl.
Add the grated carrot, steamed green peas, finely chopped green beans, minced green chili, and coriander leaves to the mashed potatoes.
Mix well and ensure all the vegetables are evenly distributed throughout the mixture.
Add the ginger-garlic paste, cumin powder, garam masala, and salt to the mixture. Mix thoroughly to combine all the spices.
Add 2 tablespoons of cornflour to the mixture to help bind it. If the mixture feels too wet, add a little more cornflour, 1 teaspoon at a time.
Shape the mixture into small round or oval patties, about 2 inches in diameter.
Spread the bread crumbs on a plate. Coat each patty evenly with bread crumbs to form a crispy outer layer.
Heat a non-stick skillet or tawa (flat griddle) over medium heat. Lightly grease it with 1 teaspoon of oil using a brush or paper towel.
Place 4-5 patties on the skillet without overcrowding. Cook each side for 3-4 minutes or until golden brown and crispy, flipping once.
Repeat with the remaining patties, greasing the skillet lightly as needed.
Serve the low-fat veg cutlets hot with mint chutney or tomato ketchup for a healthy, flavorful snack.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 22.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1945 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.
