Low Fat Vegetable Cutlet

Savor the guilt-free goodness of these Low Fat Vegetable Cutlets, a wholesome and flavorful twist on the classic snack! Packed with the natural sweetness of grated carrots, the crunch of green beans, and the earthiness of coriander, this recipe combines nutrient-rich vegetables with warming spices like turmeric, garam masala, and red chili powder for a tantalizing taste. Lightly pan-fried with minimal oil, these golden-brown patties are a low-fat treat perfect for health-conscious eaters. The binding touch of cooked quinoa or flattened rice makes them hearty yet delicate, while a coating of bread crumbs adds a satisfying crispness. Ready in just 35 minutes, these cutlets are perfect as a snack, appetizer, or even a light meal when paired with mint chutney or yogurt dip. Perfect for SEO keywords like "healthy vegetable snacks," "low-fat recipes," and "easy vegetarian cutlets," these cutlets are your ideal guilt-free indulgence.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Boiled and mashed potatoes
• 1 medium Grated carrot
• 0.25 cup Chopped green beans
• 0.25 cup Chopped green peas (fresh or frozen)
• 0.25 cup Chopped onions
• 2 tablespoons Chopped coriander leaves
• 1 small Chopped green chili (optional)
• 1 teaspoon Ginger-garlic paste
• 2 tablespoons Whole wheat flour
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Salt
• 0.5 cup Bread crumbs
• 2 tablespoons Cooked quinoa or flattened rice (optional, for extra binding)
• 1 teaspoon Oil spray or a few drops of oil for greasing

Directions

Step 1

Boil the potatoes until soft, mash them in a mixing bowl, and set aside.

Step 2

Blanch the green beans and peas in boiling water for 2-3 minutes, then drain and chop them finely.

Step 3

In a mixing bowl, combine the mashed potatoes, grated carrot, chopped green beans, peas, onions, coriander leaves, and green chilies (if using).

Step 4

Add the ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to combine.

Step 5

Add the whole wheat flour and cooked quinoa or flattened rice (if using) for binding. Mix until the mixture holds together when shaped.

Step 6

Divide the mixture into equal portions and shape each portion into small cutlets or patties.

Step 7

Spread the bread crumbs on a plate and coat each cutlet lightly with bread crumbs.

Step 8

Preheat a non-stick pan over medium heat and lightly grease it with a few drops of oil or an oil spray.

Step 9

Place the cutlets on the pan and cook for 3-4 minutes on each side until golden brown and slightly crisp. Use a spatula to flip them gently.

Step 10

Once all the cutlets are cooked, remove them from the pan and let them rest for 2 minutes before serving.

Step 11

Serve warm with mint chutney, yogurt dip, or tomato ketchup.

Nutrition Facts

Serving size	(762.9g)

Amount per serving	% Daily Value*
Calories	767.1

Total Fat 9.1g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1703.5mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 20.4g	0%
Total Sugars 20.5g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 245.9mg	0%
Iron 8.8mg	0%
Potassium 2153.2mg	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: 10.4%

Protein: 11.2%

Carbs: 78.4%