These baked veggie cutlets are a healthy twist on a classic snack. Made with nutrient-rich broccoli, potatoes, and mixed vegetables, and coated with besan (gram flour), they are crispy on the outside and tender on the inside. Perfect for a light snack or appetizer, these cutlets are both wholesome and delicious. Serve them with green chutney or ketchup for a delightful treat.
Baked Veggie Cutlet with Broccoli
A healthy and delicious baked veggie cutlet made with broccoli, potatoes, and besan, perfect as a snack or appetizer.
Equipment
- Mixing bowl
- Baking tray
Ingredients
For the Cutlet Mixture:
- 1 cup broccoli finely chopped and steamed
- 1 cups mashed potatoes
- 1 cup mixed vegetables carrots, peas, and beans, boiled and mashed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon salt adjust to taste
For Coating:
- ½ cup besan gram flour
- 1 tablespoon oil for greasing
Instructions
Prepare the Mixture:
- In a mixing bowl, combine 1 cup broccoli, 1 cups mashed potatoes, 1 cup mixed vegetables, 1 teaspoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon red chili powder, and ½ teaspoon salt. Mix well.
Shape and Coat:
- Shape the mixture into small cutlets. Lightly dust each cutlet with ½ cup besan.
Bake:
- Preheat the oven to 400°F (200°C). Grease a baking tray with 1 tablespoon oil. Arrange the cutlets on the tray and bake for 25-30 minutes, flipping halfway through, until golden brown.
Serve:
- Serve warm with green chutney or ketchup.
NUTRITION
Nutrition Facts
Baked Veggie Cutlet with Broccoli
Serving Size
2 cutlets
Amount per Serving
Calories
122
% Daily Value*
Protein
5
g
10
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Fat
3
g
5
%
Sodium
236
mg
10
%
Potassium
312
mg
9
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Pairing
These are my favorite dishes to serve with veggie cutlets:
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