Baked Sprouts Cutlet- No Aloo/Oil
Tea time snacking can be a questionable meal for many because it is right after you have made lunch and just before you might have to cook dinner. We often find it so difficult to figure out what to eat during this time of the day which is quick and healthy. Recently, we were craving for cutlets but due to the lockdown, it was not an option to order them from outside. Hence, healthy cutlets were on the way! These are super quick to make, healthy and tasty too! Let us get straight to how you can make them at home. Please note that these are pure vegetarian cutlets, if you wish to add mince chicken to this, the baking time will change.
RECIPE (Makes about 8-10 medium size cutlets):
1 Cup Sprouts (we used bean and moong sprouts)
½ Cup Grated Carrot
½ Cup Grated Beetroot
¼ Cup Peas
¼ Cup Sweet Corn
¼ Cup Oats Flour( You can use almond flour as well)
1 Chopped Green Chilli (add more if you would like to make it more spicy)
Salt, red chilli powder, cumin powder, chaat masala, aamchoor powder, jeera powder as per taste (We used ½ tsp of each)
- Make a coarse paste of the sprouts, peas and corn in a mixer(Do not add water or make it a liquid)
- In a big bowl, add this paste, grated carrots and beetroot. Mix well.
3. Add the spices, green chillies and mix.
4. Shape this mix in the form of tikkis or cutlets using your hands. Squueze out water if any.
5. Coat the cutlets in oats flour (oats ground to powder in a mixer)
6. Preheat your oven at 180 degrees
7. Grease a baking tray with olive oil and place the cutlets here.
8. Bake at 180 degrees for 25-30 minutes.
9. Serve hot with chutney or sauce.
We loved this new way of making Veg Cutlets without deep frying them, using Aloo or Maida. You can use veggies of your choice here to make your cutlets healthier than usual! Hope you enjoyed this recipe and will try to make these at home. For more interesting recipes, subscribe to our Youtube channel.