Whole30 Vegetable Cutlet

Crisp on the outside and tender on the inside, these Whole30 Vegetable Cutlets are a delicious and nutrient-packed way to enjoy your favorite veggies. Made with wholesome ingredients like sweet potato, cauliflower, grated carrot, and zucchini, these cutlets are bound with almond flour and arrowroot powder to keep them grain-free, gluten-free, and perfect for a Whole30 lifestyle. Seasoned with warming spices like cumin, coriander, and paprika, each bite is bursting with flavor. Pan-fried to golden perfection in olive oil, these versatile patties are an ideal snack, appetizer, or side dish that pairs beautifully with a zesty Whole30-compliant dipping sauce or a refreshing salad. Ready in under 45 minutes, this easy recipe will become a go-to favorite for clean and satisfying eating.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium, peeled and cubed sweet potato
• 1 cup cauliflower florets
• 1 medium, grated carrot
• 1 small, grated and squeezed to remove excess moisture zucchini
• 0.5 cup almond flour
• 2 tablespoons arrowroot powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon black pepper
• 2 tablespoons, finely chopped fresh cilantro
• 2 tablespoons, for pan-frying olive oil

Directions

Step 1

In a medium saucepan, boil the sweet potato and cauliflower florets in water until they are tender, about 10-12 minutes. Drain them well and transfer to a mixing bowl.

Step 2

Mash the sweet potato and cauliflower together into a smooth consistency. Allow the mixture to cool slightly.

Step 3

Add the grated carrot, grated and squeezed zucchini, almond flour, arrowroot powder, cumin powder, coriander powder, paprika, garlic powder, salt, black pepper, and chopped cilantro to the mashed vegetables.

Step 4

Mix everything thoroughly to form a soft yet moldable dough. If the mixture feels too wet, add a bit more almond flour, one tablespoon at a time.

Step 5

Divide the mixture into 8 equal portions and shape each portion into small, flat patties about 3 inches in diameter.

Step 6

Heat a skillet over medium heat and add one tablespoon of olive oil. Once the oil is hot, place 3-4 patties in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.

Step 7

Repeat with the remaining patties, adding more olive oil to the skillet as necessary.

Step 8

Serve the vegetable cutlets warm as a snack, appetizer, or side dish. They pair well with a Whole30-compliant dipping sauce or fresh salad.

Nutrition Facts

Serving size	(556.6g)

Amount per serving	% Daily Value*
Calories	848.0

Total Fat 59.2g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 3.9mg	0%
Sodium 2929.6mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 23.6g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 251.9mg	0%
Iron 6.9mg	0%
Potassium 1218.2mg	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: 60.1%

Protein: 7.8%

Carbs: 32.1%