Paleo Vegetable Cutlet
Savor the wholesome goodness of these Paleo Vegetable Cutlets, a delightful twist on a classic recipe that’s both nutritious and flavor-packed. Brimming with vibrant ingredients like sweet potato, zucchini, carrot, and cauliflower rice, these veggie patties are perfectly spiced with turmeric, cumin, and coriander for a hint of warmth and aroma. Bound together with coconut flour and ground flaxseed, they’re entirely grain-free, making them a fantastic option for those following a Paleo diet. Lightly pan-fried in coconut oil, these cutlets develop a golden, crispy exterior while remaining tender inside. Ideal as a snack, appetizer, or side dish, serve them warm with fresh cilantro and a Paleo-friendly dipping sauce or creamy avocado for a crowd-pleasing treat. Ready in just 35 minutes, this versatile recipe is perfect for meal prep or busy weeknights, offering a healthy, allergen-friendly alternative bursting with flavor and texture.
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 medium Carrot
- 1 medium Zucchini
- 1 cup Cauliflower rice
- 3 tablespoons Coconut flour
- 2 tablespoons Ground flaxseed
- 2 tablespoons Coconut oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Cumin powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Sea salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro
Instructions
Peel the sweet potato and carrot. Grate both using a medium grater. Grate the zucchini as well, and lightly squeeze out the excess water with your hands or a cheesecloth.
In a large mixing bowl, combine the grated sweet potato, carrot, zucchini, cauliflower rice, garlic (minced), ginger, cumin powder, turmeric powder, coriander powder, sea salt, and ground black pepper.
Add the ground flaxseed and coconut flour to the vegetable mixture. Mix thoroughly until the ingredients bind together into a dough-like consistency.
Divide the mixture into small portions and shape them into cutlets or patties, about 2-3 inches in diameter.
Heat a non-stick skillet over medium heat and add the coconut oil.
Cook the cutlets in batches. Place the cutlets onto the heated skillet and cook for 3-4 minutes on each side, or until golden brown and crisp.
Remove the cutlets from the skillet and place them on a plate lined with a paper towel to absorb any excess oil.
Garnish with freshly chopped cilantro and serve warm with a side of Paleo-friendly dipping sauce or avocado.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 30.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1622 mg | 35% | |
*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.
