Low Carb Veg Cutlet

Savor the guilt-free goodness of these Low Carb Veg Cutlets, a nutrient-packed twist on the classic favorite. Made with a wholesome medley of cauliflower, zucchini, carrot, spinach, and almond flour, these cutlets are richly spiced with aromatic cumin, garam masala, and fresh coriander for a flavor explosion in every bite. Psyllium husk is the secret ingredient providing the perfect binding while keeping them keto-friendly and gluten-free. Shallow-fried in coconut oil until golden and crisp, these cutlets are a quick and satisfying choice for a healthy snack or appetizer. Pair them with a refreshing mint yogurt dip or sugar-free ketchup for a protein-packed, low-carb treat that’s perfect for anyone craving a delicious and wholesome bite. Ready in under 40 minutes, these gluten-free veggie patties are too good to resist!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 200 grams Cauliflower florets
• 100 grams Grated zucchini
• 50 grams Grated carrot
• 50 grams Finely chopped spinach
• 1 unit Green chilies, finely chopped
• 1 teaspoon Ginger, finely grated
• 50 grams Almond flour
• 2 tablespoons Psyllium husk
• 0.5 teaspoons Salt
• 1 teaspoon Cumin powder
• 0.5 teaspoons Garam masala
• 2 tablespoons Fresh coriander leaves, finely chopped
• 3 tablespoons Coconut oil (for shallow frying)

Directions

Step 1

Steam or boil the cauliflower florets until tender. Once cooked, allow them to cool slightly and then mash them into a fine crumble using a fork or food processor.

Step 2

Place the grated zucchini in a clean kitchen towel and squeeze out excess water. Repeat this step for the grated carrot to remove as much moisture as possible.

Step 3

In a large mixing bowl, combine the mashed cauliflower, grated zucchini, grated carrot, chopped spinach, green chilies, and grated ginger.

Step 4

Add almond flour, psyllium husk, salt, cumin powder, garam masala, and chopped coriander to the vegetable mixture. Stir well to form a dough-like consistency. If the mixture feels too wet, add a little more almond flour as needed.

Step 5

Divide the mixture into 6 equal portions and shape each portion into a round or oval cutlet about 1/2-inch thick.

Step 6

Heat coconut oil in a non-stick skillet over medium heat. Once the oil is hot, add the cutlets and shallow fry them for 3-4 minutes on each side or until they are golden brown and crisp.

Step 7

Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.

Step 8

Serve the low-carb vegetable cutlets hot with a side of mint yogurt dip or sugar-free ketchup!

Nutrition Facts

Serving size	(522.0g)

Amount per serving	% Daily Value*
Calories	793.1

Total Fat 67.4g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1333.7mg	0%
Total Carbohydrate 42.8g	0%
Dietary Fiber 22.3g	0%
Total Sugars 11.1g
Protein 18.6g	0%

Vitamin D 0IU	0%
Calcium 289.6mg	0%
Iron 7.5mg	0%
Potassium 1499.3mg	0%

*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.

Source of Calories

Fat: 71.2%

Protein: 8.7%

Carbs: 20.1%