Name: Broccoli Oats Cutlets recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Broccoli Florets – 2 cups tightly packed; Boiled potatoes – 1 large (grated); Cumin Seeds – 1 tsp; Onion – 1 small or ½ medium finely chopped; Lemon juice – ½ tbsp. or small half lemon; Garam Masala – 1 ½ tsp; Turmeric powder – 1/4 tsp + ¼ tsp for blanching; Hot water – 2 cups for blanching; Salt to taste + for blanching; Green Paste – Green chilies – 3-4; Garlic cloves – 5-6; Grated ginger – 1 ½ tbsp; Oil – 2 -3 tbsp. for shallow frying + 1/2 tbsp for tempering.; For Slurry– Rice flour – 3-4 tbsp.; Salt a small pinch; Water as required for thick slurry.; For the coating - Toasted rolled oats – 1/2 cup; Other ingredients – for serving - Tomato Ketchup or Any dip

ABOUT Broccoli Oats Cutlets RECIPE

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Broccoli is often boiled or steamed but may be eaten raw. It is healthy and nutritious green vegetable which is used in many recipes. In this recipe I have prepared Broccoli cutlets, using broccoli, potatoes, onion and seasoned with some masalas and rolled in toasted rolled oats.

Ingredients Serving: 4

Broccoli Florets – 2 cups tightly packed
Boiled potatoes – 1 large (grated)
Cumin Seeds – 1 tsp
Onion – 1 small or ½ medium finely chopped
Lemon juice – ½ tbsp. or small half lemon
Garam Masala – 1 ½ tsp
Turmeric powder – 1/4 tsp + ¼ tsp for blanching
Hot water – 2 cups for blanching
Salt to taste + for blanching
Green Paste – Green chilies – 3-4
Garlic cloves – 5-6
Grated ginger – 1 ½ tbsp
Oil – 2 -3 tbsp. for shallow frying + 1/2 tbsp for tempering.
For Slurry– Rice flour – 3-4 tbsp.
Salt a small pinch
Water as required for thick slurry.
For the coating - Toasted rolled oats – 1/2 cup
Other ingredients – for serving - Tomato Ketchup or Any dip

Instructions

For Cutlets – Blend garlic, green chillies, grated ginger into fine paste.
Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off water completely.
Run through a food processor or mince it using mixer. Don’t make a paste.
In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
Add finely chopped onion. Cook till translucent.
Add prepared green paste. Cook till raw aroma goes away.
Add turmeric powder, garam masala, salt. Stir for few seconds.
Add minced broccoli florets. Mix well till mixture combined well with masala.
Add grated potato. Mix well. Sauté for few seconds.
Add lemon juice. Mix well.
Mash the mixture well using spatula or masher.
For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
Spread toasted rolled oats in a plate.
Divide stuffing into 8-9 equal parts. Shape them into a smooth ball
Press in between palms shaping them into a small tikkis or cutlets.
Dip them in prepared batter and Roll in toasted rolled oats.
In a nonstick tava or griddle, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
Flip it over and let it fry for 1-2 minutes from other side. Drizzle some Oil.
Flip it again and cook until golden brown and crisp from both the sides.
Once cooked properly transfer it on a plate.
Serve hot with tomato ketch up or any dip.

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