Crispy Broccoli Potato Cutlets

(4 Servings)

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Our little one is still just a month old, but we are already beginning to think of different ways and recipes for the future where she will be able to consume her greens more easily. Looking at my niece and nephews, I know it’s a huge pain to make children eat vegetables such as spinach and broccoli. But with just a little effort and some innovative recipes, you will be able to get them to have these veggies without even noticing them! This crispy broccoli potato cutlet recipe is every parent’s dream food. You will be able to get your kids to eat a healthy portion of their daily requirement of vegetables this way. You can use the same recipe to substitute other vegetables such as cauliflower, peas, spinach or fenugreek leaves! For the spinach and fenugreek leaves just make sure to drain all excess water after steaming before mixing with the mashed potatoes.

Ingredients:

  • 1 big head of broccoli
  • 1 big potato
  • ½ teaspoon red chili pwder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 cup bread crumbs
  • ½ cup chickpea flour
  • Salt and pepper to taste
  • Oil for frying

Method:

Wash and chop the broccoli and steam till tender. Boil the potato in water until cooked. Drain the water and peel off the skin of the potato.

Mash the potato with a masher. Now shred the broccoli into small pieces and add to the mashed potato.

Add the spices (Chili powder, cumin powder and coriander powder and salt and pepper to taste). Mix thoroughly. Make round balls with this dough and flatten on the palm of your hand. Set aside in the refrigerator for 10-15 minutes.

Chickpea batter: in a bowl, mix the flour with water to get a good fluid consistency. The liquid should be of medium thickness.

Heat oil in a frying pan for shallow frying. Dip the flattened dough balls first in the chickpea batter then thoroughly cover with breadcrumbs and add to the frying pan.

Note – Breadcrumbs are readily available in any store though I prefer to make my own as I never know what kind of bread they use in them. I had bought a French baguette a couple of days back and didn’t eat all of it. It had dried and hardened. Instead of throwing it away, I just ground it in my food processor to make homemade breadcrumbs!)

Fry the cutlets till golden brown on each side. Set aside on paper towels to soak out any excess oil.

Serve with ketchup!

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