We all love to eat cutlets, especially my kids . But it never sounded nutritious to me as the major bulk in it was potatoes, that means only carbohydrates, and all the oil as a result of deep-frying! So earlier, cutlets were just once in a month affair. But with the introduction of oats in my kitchen, I make it almost every weekend now, and my kids are thrilled with it.
Now the major ingredients in my cutlets are oats and potatoes – say 40% each and onions, carrots, corn and raisins contribute to the remaining 20%. So the cutlets in my kitchen have become much more nutritious and crunchier than before. My kids and hubby just gobble it down happily – they are happy with my changed liberal attitude towards eating healthy food. The secret is that my kids enjoy the crunchier cutlets and appreciate my improved cooking skills and the smart mom that I am, haven’t told them the secret behind the crunchier cutlets!!
Crunchy Cutlets Recipe
Cooking time : 20 minutes
Preparation Time : 15 minutes
Serves : 4
Nutritive value : Contains carbohydrates, proteins, fiber, vitamins, minerals, calcium, iron and fats.
Ingredients for ‘Crunchy Cutlets’
- Potatoes – 4 medium sized, boiled and peeled
- Oats – 6 table spoons roasted
- Carrots – 1 or 2 small finely chopped (optional)
- Peas – one small hand full (optional)
- Corn – one small hand full (optional)
- Raisins – 20 to 25 (optional)
- Onion – 2 small finely chopped
- Green chilies – 1-2 (optional)
- Chaat masala – 1 tea spoon
- Red chili powder – 1 teaspoon
- Coriander leaves – finely chopped
- Salt to taste
- Corn flour – 2 tablespoons
- Bread crumbs or roasted sooji – 2 tablespoons (optional)
- Oil for shallow frying
1. Boil the potatoes, cool, peel and mash them. Finely chop the onion, carrots and coriander.
2. Mix all of the above with a fork.
3. Half cook the corn and peas and add it to the mixture without any water.
4. Add the roasted oats, raisins, chili powder, salt, chaat masala, corn flour and mix well. (roast the oats in a heavy bottom pan)
5. Now divide the mixture into 8 or 10 equal portions.
6. Apply some oil on your palms and make balls out of each portion. Now flatten the balls into cutlet shape and roll it on the bread crumbs or roasted sooji.(optional). Firmly tap the cutlets so that the bread crumbs stick to it.
7. Heat the oil in a flat non stick pan or tava and shallow fry the cutlets 5 mins on each side or till golden brown.
8. Remove the excess oil by pressing it on an absorbent paper.
9. Serve with brown, oats or ragi bread and some mint chutney.
Children love cutlets in general. So we can increase its nutritive value by adding oats, carrots, corn, peas and raisins. Also shallow frying it in a non stick pan in a healthier option compared to deep frying.
Serve it with 2 slices of brown bread or oats/ragi bread. It becomes a wholesome, nutritious and tasty breakfast or an evening snack. This is generally loved by people of all age groups. Top it up with a cup of juice or coffee!!
Must try –