Crispy Spinach and Potato Cutlets (Vegan)
45 minutes
713 reads
About Crispy Spinach and Potato Cutlets (Vegan)
Enjoy a delightful crunch with these healthy and flavorful Spinach and Potato Cutlets! A perfect fusion of nutritious ingredients, these cutlets are a fantastic breakfast, snack, or light meal option. The earthy Bengal gram (chickpea flour) adds protein and heartiness, while vibrant spinach and creamy potatoes create a satisfying and delicious bite.Spiced with green chilies and onions, these cutlets offer a balanced blend of flavors. They're pan-fried to golden perfection, making them a healthier alternative to deep-fried snacks. Serve hot with your favorite chutney or ketchup for a truly satisfying and nourishing treat.Easy to make and packed with protein and fiber, this recipe is a great way to incorporate more vegetables into your diet. Prepare to be amazed by the incredible taste and texture!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Cutlets
- 200 gm Chickpea Flour chickpea flour
- 2 bunch Spinach fresh
- 3 medium Potato boiled and peeled
- 1 medium Onion finely chopped
- 8 Chili finely chopped (adjust to taste), green
- 1/2 cup Coriander finely chopped
- 1 tsp Garam Masala
- 1 cup Breadcrumb
- Salt to taste
For Frying
- 2 tbsp Oil for shallow frying
Instructions
Prepare the Bengal Gram
- Cook 200g of Bengal gram flour according to package directions or until 3/4 cooked. Once pressure is released, add 2 washed bunches of spinach and cook for another 10 minutes until softened. Drain well and let cool completely.
Prepare the Potatoes
- Boil 3 medium potatoes until tender. Peel and set aside.
Prepare the Aromatics
- Finely chop 1 medium onion, 8 green chilies, and 1/2 cup of coriander leaves.
Combine and Blend
- Blend the cooled Bengal gram mixture and potatoes coarsely. Add salt to taste and blend until a coarse paste forms.
Mix the Cutlet Ingredients
- Add the chopped onions, green chilies, coriander leaves, and garam masala to the potato mixture. Mix thoroughly to combine all ingredients evenly.
Shape and Coat
- Shape the mixture into desired cutlet shapes (using cookie cutters is recommended). Coat the cutlets generously with breadcrumbs.
Shallow Fry
- Heat 2 tablespoons of oil in a flat pan over medium heat. Shallow fry the cutlets on both sides until golden brown and crispy.
Serve
- Serve hot with your choice of chutney or ketchup. Enjoy!
Recipe Notes
Expert Tips for Perfect Cutlets
- For extra flavor, add a pinch of turmeric powder to the cutlet mixture.
- If the mixture is too wet, add more breadcrumbs to achieve a firmer consistency.
- Don't overcrowd the pan when frying. Fry in batches to ensure even browning and crispiness.
- For a healthier option, you can bake the cutlets in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 100mgFiber: 3gSugar: 3g
Bhumika Gandhi
Articles: 72
3 Comments
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This looks so good! Appreciate the share.
This looks incredible! Thank you.
This looks amazing! Thanks for sharing.