Low Sodium Potato Cutlet

Savor the wholesome goodness of these Low Sodium Potato Cutlets, a delightful and heart-healthy twist on a classic favorite. Packed with vibrant veggies like carrots, green peas, and aromatic spices like cumin and turmeric, these golden-brown cutlets deliver rich flavor without relying on added salt. The chickpea flour adds a protein-packed, gluten-free binder, while a coating of crispy breadcrumbs provides the perfect crunch. These cutlets are gently pan-fried using olive oil, making them a healthier alternative to deep-fried snacks. Perfect as an appetizer, side dish, or even a light meal, these cutlets can be served with your favorite low-sodium dips or a refreshing squeeze of lemon. Easy to prepare in under an hour, they’re a satisfying way to enjoy a flavorful yet low-sodium dish!

Nutriscore Rating: 86/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 medium Carrot
• 0.5 cup Green peas
• 1 small Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 small Green chili
• 2 tablespoons Fresh coriander leaves
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon juice
• 0.5 cup Chickpea flour (besan)
• 1 cup Bread crumbs
• 3 tablespoons Olive oil

Directions

Step 1

Boil the potatoes in a pot of water until they are fork-tender, about 15-20 minutes. Once cooked, peel and mash them in a large bowl.

Step 2

Grate the carrot and set aside.

Step 3

In a small pan, heat 1 tablespoon of olive oil. Add finely chopped onion, ginger, and garlic; sauté for 2-3 minutes until soft.

Step 4

Add grated carrot and green peas to the pan. Cook for another 2-3 minutes until the carrots are slightly tender.

Step 5

Add cumin powder, coriander powder, turmeric powder, and black pepper to the pan. Stir well and cook until the spices are fragrant, about 1 minute.

Step 6

Transfer the sautéed mixture to the mashed potatoes.

Step 7

Add finely chopped green chili and coriander leaves to the potato mixture. Mix well.

Step 8

Add lemon juice and chickpea flour to the mixture. Mix until everything is well combined and form a soft dough.

Step 9

Divide the mixture into equal portions and shape each portion into flattened patties or cutlet shapes.

Step 10

Place the breadcrumbs in a plate. Coat each cutlet lightly with breadcrumbs, pressing gently to ensure they stick.

Step 11

Heat the remaining olive oil in a non-stick skillet over medium heat. Place the cutlets in the skillet in batches, ensuring not to overcrowd.

Step 12

Cook each cutlet for 3-4 minutes on each side or until golden brown and crisp.

Step 13

Remove from the skillet and drain on paper towels to absorb any excess oil.

Step 14

Serve hot with your choice of low-sodium dips or enjoy as is with a squeeze of lemon.

Nutrition Facts

Serving size	(1295.2g)

Amount per serving	% Daily Value*
Calories	1953.1

Total Fat 54.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 967.5mg	0%
Total Carbohydrate 317.4g	0%
Dietary Fiber 38.3g	0%
Total Sugars 37.1g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 451.0mg	0%
Iron 21.1mg	0%
Potassium 5719.4mg	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: 24.6%

Protein: 11.3%

Carbs: 64.1%