Low Sodium Potato Cutlet
Elevate your snack game with this heart-healthy and flavorful Low Sodium Potato Cutlet recipe! Crafted with a vibrant mix of mashed potatoes, grated carrots, tender green peas, and aromatic spices like cumin, coriander, and turmeric, these cutlets are a nutritious twist on a classic favorite. The dough is bound with chickpea flour, ensuring a gluten-free option, while breadcrumbs provide a crispy golden crust when pan-fried in olive oil. This recipe is perfect for those managing sodium intake without compromising on taste, thanks to fresh herbs, zesty lemon juice, and natural seasonings. Ready in under an hour, these easy homemade cutlets are ideal as a wholesome appetizer or satisfying side dish. Pair them with a low-sodium dip or enjoy their delightful flavor solo!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Carrot
- 0.5 cup Green peas
- 1 small Onion
- 2 cloves Garlic
- 1 inch Ginger
- 1 small Green chili
- 2 tablespoons Fresh coriander leaves
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 0.5 cup Chickpea flour (besan)
- 1 cup Bread crumbs
- 3 tablespoons Olive oil
Instructions
Boil the potatoes in a pot of water until they are fork-tender, about 15-20 minutes. Once cooked, peel and mash them in a large bowl.
Grate the carrot and set aside.
In a small pan, heat 1 tablespoon of olive oil. Add finely chopped onion, ginger, and garlic; sauté for 2-3 minutes until soft.
Add grated carrot and green peas to the pan. Cook for another 2-3 minutes until the carrots are slightly tender.
Add cumin powder, coriander powder, turmeric powder, and black pepper to the pan. Stir well and cook until the spices are fragrant, about 1 minute.
Transfer the sautéed mixture to the mashed potatoes.
Add finely chopped green chili and coriander leaves to the potato mixture. Mix well.
Add lemon juice and chickpea flour to the mixture. Mix until everything is well combined and form a soft dough.
Divide the mixture into equal portions and shape each portion into flattened patties or cutlet shapes.
Place the breadcrumbs in a plate. Coat each cutlet lightly with breadcrumbs, pressing gently to ensure they stick.
Heat the remaining olive oil in a non-stick skillet over medium heat. Place the cutlets in the skillet in batches, ensuring not to overcrowd.
Cook each cutlet for 3-4 minutes on each side or until golden brown and crisp.
Remove from the skillet and drain on paper towels to absorb any excess oil.
Serve hot with your choice of low-sodium dips or enjoy as is with a squeeze of lemon.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 37.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5719 mg | 122% | |
*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.
