Gluten-Free Veg Cutlet
Delight your taste buds with these crispy and flavorful Gluten-Free Veg Cutlets, a wholesome twist on the classic snack that’s perfect for those avoiding gluten. Packed with nutritious boiled potatoes, colorful carrots, green beans, and peas, these cutlets are seasoned with aromatic spices like turmeric, cumin, and chili powder, ensuring a burst of flavor in every bite. Brought together with rice flour and coated in gluten-free breadcrumbs for that satisfying crunch, they’re quick to prepare and shallow-fried to golden perfection. Whether served with zesty green chutney, a dollop of yogurt dip, or your favorite gluten-free ketchup, these versatile patties make for a hearty appetizer, tea-time snack, or even a light meal. Ready in just 35 minutes, this easy recipe is sure to become a favorite in your gluten-free repertoire.
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Ingredients
- 3 medium-sized Boiled potatoes
- 1 medium-sized, grated Carrot
- 10 chopped Green beans
- 0.5 cup Green peas
- 1 cup Gluten-free breadcrumbs
- 3 tablespoons Rice flour
- 1 teaspoon Ginger-garlic paste
- 1 finely chopped Green chili
- 2 tablespoons, chopped Cilantro (coriander leaves)
- 1 teaspoon or as needed Salt
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 3 tablespoons (for shallow frying) Oil
Directions
Step 1
Peel and mash the boiled potatoes in a large mixing bowl until smooth.
Step 2
Blanch or steam the green beans, green peas, and grated carrot until tender. Drain and let them cool slightly.
Step 3
Add the cooked vegetables to the mashed potatoes. Mix well to combine.
Step 4
Stir in the ginger-garlic paste, chopped green chili, and chopped cilantro. Mix thoroughly.
Step 5
Add the turmeric powder, red chili powder, cumin powder, and salt. Mix again to distribute the spices evenly.
Step 6
Add the rice flour to the vegetable mixture. This will help bind the cutlet mixture.
Step 7
Divide the mixture into equal portions and shape each into small flat patties or cutlets.
Step 8
Spread the gluten-free breadcrumbs evenly on a plate. Coat each cutlet in the breadcrumbs, pressing gently so the crumbs stick well.
Step 9
Heat the oil in a non-stick skillet over medium heat. Place the cutlets in the pan and cook for 2-3 minutes on each side, or until they are golden brown and crisp.
Step 10
Once cooked, place the cutlets on a plate lined with paper towels to drain excess oil.
Step 11
Serve the cutlets hot with gluten-free ketchup, green chutney, or a yogurt dip of your choice.
Nutrition Facts
| Serving size | (936.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1857.3 |
| Total Fat 55.7g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4208.6mg | 0% |
| Total Carbohydrate 310.9g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 21.0g | |
| Protein 32.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 247.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2378.7mg | 0% |
Source of Calories