Low Fat Vegetable Cutlet
Satisfy your snack cravings with these delicious and healthy **Low Fat Vegetable Cutlets**, a guilt-free twist on classic comfort food! Packed with the goodness of fresh vegetables like carrots, green beans, peas, and potatoes, these cutlets boast vibrant flavors enhanced by a blend of spices including garam masala, turmeric, and red chili powder. Whole wheat flour and optional quinoa or flattened rice ensure the perfect binding while keeping the recipe nutritious. Cooked to golden perfection in a lightly greased pan, these crispy cutlets are low in fat but full of taste, making them an ideal appetizer or guilt-free tea-time snack. Serve them hot with mint chutney, yogurt dip, or ketchup for a delectable treat that pairs health with flavor. Perfect for vegetarians and health-conscious foodies searching for easy, low-fat recipes!
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Recipe Information
Ingredients
- 2 medium Boiled and mashed potatoes
- 1 medium Grated carrot
- 0.25 cup Chopped green beans
- 0.25 cup Chopped green peas (fresh or frozen)
- 0.25 cup Chopped onions
- 2 tablespoons Chopped coriander leaves
- 1 small Chopped green chili (optional)
- 1 teaspoon Ginger-garlic paste
- 2 tablespoons Whole wheat flour
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 0.5 cup Bread crumbs
- 2 tablespoons Cooked quinoa or flattened rice (optional, for extra binding)
- 1 teaspoon Oil spray or a few drops of oil for greasing
Instructions
Boil the potatoes until soft, mash them in a mixing bowl, and set aside.
Blanch the green beans and peas in boiling water for 2-3 minutes, then drain and chop them finely.
In a mixing bowl, combine the mashed potatoes, grated carrot, chopped green beans, peas, onions, coriander leaves, and green chilies (if using).
Add the ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to combine.
Add the whole wheat flour and cooked quinoa or flattened rice (if using) for binding. Mix until the mixture holds together when shaped.
Divide the mixture into equal portions and shape each portion into small cutlets or patties.
Spread the bread crumbs on a plate and coat each cutlet lightly with bread crumbs.
Preheat a non-stick pan over medium heat and lightly grease it with a few drops of oil or an oil spray.
Place the cutlets on the pan and cook for 3-4 minutes on each side until golden brown and slightly crisp. Use a spatula to flip them gently.
Once all the cutlets are cooked, remove them from the pan and let them rest for 2 minutes before serving.
Serve warm with mint chutney, yogurt dip, or tomato ketchup.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 20.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2153 mg | 46% | |
*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.
