Broccoli Oats Cutlets
About Broccoli Oats Cutlets
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
Broccoli is often boiled or steamed but may be eaten raw.
It is healthy and nutritious green vegetable which is used in many recipes. In this recipe I have prepared Broccoli cutlets, using broccoli, potatoes, onion and seasoned with some masalas and rolled in toasted rolled oats.
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Recipe Time & More
Ingredients
- 1 florets Stuffing or broccoli for broccoli â tightly packed
- 1 Potatoes grated boiled â medium
- 1 tsp Cumin Seeds â
- 1 Onion â or medium finely chopped
- 1/2 tbsp Lemon Juice or lemon â or half lemon
- 1 tsp Garam Masala â
- 1/2 tsp Turmeric Powder â for blanching
- 2 cup Water hot â for blanching
- to Salt for blanching
- 3 Green Chillies or paste paste â green â
- 5 cloves Garlic â
- 1 tbsp Grated Ginger â
- 2 tbsp Oil for slurryâ â for shallow frying
- 1 tsp Salt or as per taste
- 3 tbsp Rice Flour â
- Water as required for thick slurry
- 1/2 cup Rolled Oats or coating for the coating toasted â
- Tomato Ketchup or serving, or dip other ingredients â for serving or any dip
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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. Don’t 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.
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5 Comments
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What a delicious recipe! Thanks for posting.
This is perfect! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
Absolutely wonderful! Can’t wait to make it.
Looks so flavorful! Thanks for posting.