Broccoli Oats Cutlets
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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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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.
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