This cutlet promotes good digestion, helps in lowering cholesterol and low blood glucose level and also boosts immunity especially during monsoon.
Cooking time: 20 minutes
Makes: 2 cutlets
Ingredients:
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Boiled green peas 1 tablespoon
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French beans 1 tablespoon
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Capsicum 20 g
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Carrots 20 g
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Boiled and grated red pumpkin -½ cup
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Green chilli chopped – 1 teaspoon
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Finely chopped ginger – 1 teaspoon
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Freshly chopped coriander – 1 tablespoon
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Red chilli flakes -1 teaspoon
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Cumin powder – ¼ teaspoon
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Dry mango powder – ¼ teaspoon
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Soaked poha – 3 teaspoons
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Rice flour – 2 teaspoons
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Black pepper powder – 1 pinch
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Oil – 1 teaspoon
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Salt as per taste
Method:
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Finely chop all the vegetables. Add pumpkin and green peas.
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Add remaining ingredients. Mix gently.
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Take a small portion of the mixture and shape into a cylindrical shape.
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Shallow fry the cutlets on low medium heat for about 3-4 minutes.
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Serve with green chutney.
Nutritional value per cutlet:
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Energy – 150 kcal
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Protein – 4 g
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Carbohydrates 19 g
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Fat – 5 g
