Veg Cutlets are one of the healthiest meals to ever cook. These are easy to make, full of fibrous vegetables and dairy proteins. A healthy low carb recipe made from scratch. The recipe is also versatile to use with a variety of vegetables available at home. I am using a mixture of potatoes, peas, carrots and cottage cheese. You can also replace peas with beans and add some capsicum etc. These cutlets are best enjoyed with tomato chutney, green chutney or ketchup.
Equipment
- non stick pan
- mixing bowl
Ingredients
- 1 cup boiled green peas
- 3 large boiled potatoes
- 1 cup grated cottage cheese
- 1/2 cup grated carrot
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1/2 cup red onion finely chopped
- 1/2 inch ginger minced
- 2 green chillies minced
- 1/2 cup fresh coriander leaves chopped
- Salt to taste
- 2 tbsp roasted gram flour
- 1 tbsp kasoori methi
- 1/2 cup bread crumbs or semolina for coating
- Oil for pan frying
Instructions
- Mash peas and potatoes in a large bowl, then add rest of the ingredients along with spices and mix well.
- Divide the mixture into small portions and shape into patties.
- Coat well with bread crumbs/semolina and press lightly using hands.
- Heat oil in a non stick pan and cook each side until they turn reddish brown.
- Serve with ketchup or chutneys of your choice.