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

Broccoli Oats Cutlets

February 19, 2018
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5
2 Votes
Breakfast, Snacks
Prep Time
0h
20m
Cook Time
0h
15m

Cuisine

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Yield / Serves

4 Servings

Category

About 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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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.

Recipe Notes

Blanching is optional.

Use mixer grinder or food processor for mincing broccoli florets.

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breakfast cutlets party restaurant style snacks
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sujata hande

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