Broccoli Oats Cutlets

543 reads

4.20 from 5 votes

About Broccoli Oats Cutlets

Broccoli, a vibrant member of the cabbage family, is celebrated for its health benefits and versatility in the kitchen. While it's often enjoyed steamed or boiled, this recipe takes broccoli to a new level by transforming it into delicious cutlets perfect for breakfast or as a wholesome snack.
These Broccoli Oats Cutlets combine tender broccoli, creamy potatoes, and onions, all seasoned with aromatic Indian spices. The mixture is rolled in toasted rolled oats, giving each cutlet a crispy exterior and a delightful bite. Packed with nutrition and flavor, these cutlets are a tasty way to sneak more veggies into your day!
Advertisement - continue reading below

Recipe Time & More

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Calories 141 kcal
Servings 4

Ingredients
 

Advertisement - continue reading below

Instructions
 

  • For Cutlets - Blend garlic, green chillies, grated ginger into a fine paste.
  • Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off the water completely.
  • Run through a food processor or mince it using the mixer. DonTMt make a paste.
  • In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
  • Add finely chopped onion. Cook till translucent.
  • Add prepared green paste. Cook till raw aroma goes away.
  • Add turmeric powder, garam masala, salt. Stir for few seconds.
  • Add minced broccoli florets. Mix well till mixture combined well with the masala.
  • Add grated potato. Mix well. Sauté for few seconds.
  • Add lemon juice. Mix well.
  • Mash the mixture well using spatula or masher.
  • For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
  • Spread toasted rolled oats on a plate.
  • Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
  • Press in between palms shaping them into a small tikkis or cutlets.
  • Press in between palms shaping them into a small tikkis or cutlets.
  • Dip them in prepared batter and Roll in toasted rolled oats.
  • In a nonstick pan or griddle, heat oil, place cutlets on it. Fry for 1 minute on a low medium flame.
  • Flip it over and let it fry for 1-2 minutes from another side. Drizzle some Oil.
  • Flip it again and cook until golden brown and crisp from both the sides.
  • Once cooked properly transfer it to a plate.
  • Serve hot with tomato ketchup or any dip.

Recipe Notes

Blanching is optional.
Use mixer grinder or food processor for mincing broccoli florets.

Additional Tips

  • For extra crunch and a nutty flavor, add a tablespoon of finely chopped nuts such as cashews or almonds to the cutlet mixture before shaping them.
  • If you prefer a gluten-free option, ensure the oats you use are certified gluten-free, and serve the cutlets with a tangy yogurt dip flavored with mint and coriander for a refreshing contrast.
  • To preserve the vibrant green color of the broccoli, blanch it in boiling water for just 1-2 minutes and immediately transfer to ice-cold water before chopping and adding to the mixture.
  • Make a batch ahead and freeze the uncooked cutlets in a single layer; when ready to serve, cook directly from frozen in a hot pan—add 1–2 minutes to the cooking time for perfect results.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below

Please appreciate the author by voting!

4.20 from 5 votes

Recipe Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 670mg | Fiber: 2g | Sugar: 1g

Visit Our Store

Plattershare Shop
sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

Articles: 50

5 Comments

4.20 from 5 votes

Leave a Reply