Paleo Vegetable Cutlet

Savor the wholesome goodness of these Paleo Vegetable Cutlets – a delectable fusion of vibrant vegetables and aromatic spices perfect for a clean and nutritious meal! Made with sweet potato, carrot, zucchini, and cauliflower rice, these gluten-free and grain-free patties are bound together with coconut flour and flaxseed for a paleo-approved texture that's irresistibly crisp on the outside and tender on the inside. Infused with bold flavors from garlic, ginger, and warm spices like cumin, turmeric, and coriander, these cutlets are pan-fried in coconut oil for a golden finish. Ready in just 35 minutes, they're ideal as a protein-packed appetizer, a light snack, or even a veggie-forward main dish. Serve with fresh cilantro and your favorite Paleo-friendly dipping sauce for an irresistibly healthy treat bursting with flavor and texture!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large Sweet potato
• 1 medium Carrot
• 1 medium Zucchini
• 1 cup Cauliflower rice
• 3 tablespoons Coconut flour
• 2 tablespoons Ground flaxseed
• 2 tablespoons Coconut oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Cumin powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Sea salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh cilantro

Directions

Step 1

Peel the sweet potato and carrot. Grate both using a medium grater. Grate the zucchini as well, and lightly squeeze out the excess water with your hands or a cheesecloth.

Step 2

In a large mixing bowl, combine the grated sweet potato, carrot, zucchini, cauliflower rice, garlic (minced), ginger, cumin powder, turmeric powder, coriander powder, sea salt, and ground black pepper.

Step 3

Add the ground flaxseed and coconut flour to the vegetable mixture. Mix thoroughly until the ingredients bind together into a dough-like consistency.

Step 4

Divide the mixture into small portions and shape them into cutlets or patties, about 2-3 inches in diameter.

Step 5

Heat a non-stick skillet over medium heat and add the coconut oil.

Step 6

Cook the cutlets in batches. Place the cutlets onto the heated skillet and cook for 3-4 minutes on each side, or until golden brown and crisp.

Step 7

Remove the cutlets from the skillet and place them on a plate lined with a paper towel to absorb any excess oil.

Step 8

Garnish with freshly chopped cilantro and serve warm with a side of Paleo-friendly dipping sauce or avocado.

Nutrition Facts

Serving size	(637.0g)

Amount per serving	% Daily Value*
Calories	772.5

Total Fat 46.5g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 5.4mg	0%
Sodium 4638.7mg	0%
Total Carbohydrate 80.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 30.2g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 216.6mg	0%
Iron 7.9mg	0%
Potassium 1621.7mg	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: 52.1%

Protein: 7.8%

Carbs: 40.1%