How to make Healthy Cutlets -
Mixed sprouts not only add a variety to these cutlets but make them healthy too.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed sprouts (moong, moth, rajma, chana, masoor), Cabbage (बंदगोभी)
Cuisine : French
Course : Snacks and Starters
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Healthy Cutlets Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Healthy Cutlets Recipe
Mixed sprouts (moong, moth, rajma, chana, masoor) 100 grams
Cabbage grated 1/4 medium
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Carrot grated 1/4 medium
Onion finely chopped 1 small
Green chillies finely chopped 2
Ginger grated 1/2 inch piece
Lemon juice 1 teaspoon
Salt to taste
Bread crumbs 1/2 cup
Potatoes boiled, peeled and mashed 4 medium
Oil for shallow frying
Method
Step 1
Boil mixed sprouts till slightly soft. Cool and mash coarsely.
Step 2
Mix sprouts with chaat masala, coriander powder, cumin powder, cabbage, carrot, onion, green chillies, ginger, lemon juice and salt.
Step 3
Add a little salt and breadcrumbs to the mashed potatoes and mix well.
Step 4
Divide into eight portions and shape into balls.
Step 5
Take each ball in your palm and shape into a small katori.
Step 6
Stuff with the sprouts mixture and shape into a ball again, ensuring that the sprouts are completely covered with the potato.
Step 7
Press lightly and flatten to make cutlets.
Step 8
Heat oil in a non-stick pan and shallow-fry the cutlets, a few at a time, turning sides till they are golden brown on both sides.
Step 9
Drain on absorbent paper. Serve hot with coriander and mint chutney and/or sweet date and tamarind chutney.
Nutrition Info
Calories : 1318 Kcal
Carbohydrates : 199.4 gm
Protein : 41.7 gm
Fat : 39.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
