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    Broccoli Oats Cutlets - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Home » Recipe » Breakfast

    Broccoli Oats Cutlets

    Broccoli Oats Cutlets - Plattershare - Recipes, Food Stories And Food Enthusiastssujata hande
    19 February, 2018
    5 from 2 votes
    Served As Breakfast, Snacks
    Print Recipe Pin Recipe
    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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    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Cuisine Indian
    Recipe Category Vegetarian
    Servings 4

    Ingredients
      

    • For Stuffing - Broccoli Florets – 1 ½ cup tightly packed
    • Boiled potatoes – 1 medium grated
    • Cumin Seeds – 1 tsp
    • Onion – 1 small or ½ medium finely chopped
    • Lemon juice – ½ tbsp. or half lemon
    • Garam Masala – 1 ½ tsp
    • Turmeric powder – ½ tsp + ¼ tsp for blanching
    • Hot water – 2 cups for blanching
    • Salt to taste + for blanching
    • Green Paste – Green chilies – 3-4
    • Garlic cloves – 5-6
    • Grated ginger – 1 ½ tbsp
    • For Slurry– Oil – 2 tbsp. for shallow frying
    • Salt a small pinch
    • Rice flour – 3-4 tbsp.
    • Water as required for thick slurry.
    • For the coating - Toasted rolled oats – 1/2 cup
    • Other ingredients – for serving - Tomato Ketchup 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.

    Notes

    Blanching is optional.
    Use mixer grinder or food processor for mincing broccoli florets.
    Recipe Tags breakfast cutlets party restaurant style snacks

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    Recipe By
    sujata hande

    sujata hande

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