Broccoli Cutlet
These Broccoli Cutlets are packed with the goodness of broccoli, potatoes, and aromatic spices. They are a healthy snack that is vegan, gluten-free, and a great source of fiber, vitamins, and minerals. These cutlets are perfect for people who follow a plant-based diet or have gluten intolerance.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
55 kcal
Protein
1 g
Carbs
6 g
Fat
3 g
Fiber
2 g
Ingredients
Broccoli
1 medium cup floret (150g)
Cumin seeds
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Turmeric powder
1 tsp (2g)
Red chilli Power
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Potato, brown skin, big
1 medium (150g)
Instructions
Preparation
- Boil Potato.
Cooking Steps
Steam or boil the broccoli florets until they are tender. Drain the excess water and let them cool.
Once the broccoli is cool, chop it finely.
In a mixing bowl, combine the chopped broccoli, mashed potatoes, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
Divide the mixture into equal portions and shape them into flat, round cutlets.
Heat oil in a non-stick pan over medium heat. Place the cutlets in the pan and cook until they are golden brown on both sides.
Transfer the cutlets to a plate lined with kitchen paper to absorb the excess oil.
Serve the broccoli cutlets hot.