Baked Vegetable Cutlet

Baked Vegetable Cutlet is a delightful and healthier twist on the traditional Indian cutlet, packed with colorful vegetables and spices, all baked to perfection. This dish is not only delicious but also a great way to enjoy a variety of nutrients in a crispy, golden exterior.

Ingredients

• Potatoes - 200 grams, boiled and mashed
• Carrot - 50 grams, grated
• Green peas - 50 grams, boiled
• Green beans - 50 grams, finely chopped
• Onion - 1 small, finely chopped
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh coriander leaves - 2 tablespoons, chopped
• Bread crumbs - 1/2 cup
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the boiled and mashed potatoes, grated carrot, boiled green peas, and chopped green beans.
3. Add the chopped onion, grated ginger, minced garlic, coriander powder, cumin powder, red chili powder, garam masala, salt, black pepper, and chopped coriander leaves to the vegetable mixture. Mix well until all ingredients are evenly combined.
4. Shape the mixture into small cutlet patties (about 6-8 cutlets).
5. Coat each cutlet with bread crumbs for a crispy texture.
6. Place the cutlets on a baking tray lined with parchment paper.
7. Drizzle olive oil over the cutlets to help them brown.
8. Bake in the preheated oven for 25-30 minutes or until golden brown, flipping halfway through.
9. Once done, remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and saturated fat, making it heart-healthy.

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