Whole30 Vegetable Cutlet
Elevate your clean-eating journey with these delightful Whole30 Vegetable Cutlets, a guilt-free twist on a beloved classic. Packed with nutrient-rich ingredients like sweet potato, cauliflower, carrot, and zucchini, these plant-based patties are bound together with almond flour and arrowroot powder for a Whole30-compliant alternative to traditional breadcrumbs. Spiced to perfection with cumin, coriander, and paprika, these cutlets are pan-fried to golden crispiness in olive oil, making them irresistibly flavorful yet health-conscious. Ideal as a savory snack, appetizer, or side dish, serve them warm alongside a zesty dipping sauce or fresh salad to keep your meals satisfying and wholesome. Easy to prepare and perfect for meal prep, these cutlets are the ultimate addition to your Whole30 rotation.
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Recipe Information
Ingredients
- 1 medium, peeled and cubed sweet potato
- 1 cup cauliflower florets
- 1 medium, grated carrot
- 1 small, grated and squeezed to remove excess moisture zucchini
- 0.5 cup almond flour
- 2 tablespoons arrowroot powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, finely chopped fresh cilantro
- 2 tablespoons, for pan-frying olive oil
Instructions
In a medium saucepan, boil the sweet potato and cauliflower florets in water until they are tender, about 10-12 minutes. Drain them well and transfer to a mixing bowl.
Mash the sweet potato and cauliflower together into a smooth consistency. Allow the mixture to cool slightly.
Add the grated carrot, grated and squeezed zucchini, almond flour, arrowroot powder, cumin powder, coriander powder, paprika, garlic powder, salt, black pepper, and chopped cilantro to the mashed vegetables.
Mix everything thoroughly to form a soft yet moldable dough. If the mixture feels too wet, add a bit more almond flour, one tablespoon at a time.
Divide the mixture into 8 equal portions and shape each portion into small, flat patties about 3 inches in diameter.
Heat a skillet over medium heat and add one tablespoon of olive oil. Once the oil is hot, place 3-4 patties in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
Repeat with the remaining patties, adding more olive oil to the skillet as necessary.
Serve the vegetable cutlets warm as a snack, appetizer, or side dish. They pair well with a Whole30-compliant dipping sauce or fresh salad.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1218 mg | 26% | |
*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.
