Low Carb Potato Cutlet
Experience a guilt-free twist on a classic favorite with these Low Carb Potato Cutlets, an irresistible blend of flavor and nutrition! Perfect for those watching their carb intake, this recipe swaps traditional potatoes with tender mashed cauliflower, creating a light yet satisfying base. Enhanced with almond flour, grated Parmesan cheese, fragrant garlic, and a hint of spice from optional green chili, these cutlets are crisped to golden perfection in olive oil. Ready in just 35 minutes, this keto-friendly and gluten-free delight is ideal as a snack, appetizer, or side dish. Serve them warm alongside your favorite low-carb dip or chutney for a wholesome, flavorful treat that doesn't compromise on taste or texture.
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Ingredients
- 2 cups Cauliflower florets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 optional Green chili, finely chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Directions
Step 1
Begin by cooking the cauliflower florets in boiling water for 8-10 minutes, or until they are tender. Drain and let them cool completely.
Step 2
Once cooled, mash the cauliflower florets with a fork or potato masher to achieve a smooth consistency.
Step 3
In a large mixing bowl, combine the mashed cauliflower, almond flour, grated Parmesan, beaten eggs, chopped onion, minced garlic, green chili (if using), and coriander leaves.
Step 4
Add the salt and black pepper to the mixture and stir well to ensure all ingredients are thoroughly combined.
Step 5
Shape the cauliflower mixture into small cutlets, about 2 inches in diameter and 1/2 inch thick.
Step 6
Heat olive oil in a large non-stick skillet over medium heat.
Step 7
Place the prepared cutlets in the skillet, making sure not to overcrowd the pan. Cook them in batches if necessary.
Step 8
Fry each cutlet for 4-5 minutes on each side, or until they are golden brown and crispy.
Step 9
Once cooked, remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
Step 10
Serve warm with your choice of dip or chutney.
Nutrition Facts
| Serving size | (618.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1340.2 |
| Total Fat 111.9g | 0% |
| Saturated Fat 21.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 412mg | 0% |
| Sodium 3253.2mg | 0% |
| Total Carbohydrate 45.1g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 12.7g | |
| Protein 55.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 793.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1012.4mg | 0% |
Source of Calories