Broccoli Oats Cutlets

Broccoli Oats Cutlets - Plattershare - Recipes, food stories and food lovers
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.
5 from 2 votes
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

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.

Please appreciate the author by voting!

5 from 2 votes
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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.

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