BROCCOLI CUTLETS / A DELECTABLE EVENING SNACK
Slowly pan-frying in butter or oil with the most pleasant sizzling sound.. these broccoli cutlets get a crisp layer outside with a perfect golden-brown colour with time… taking full advantage of the goodness of broccoli and the richness of paneer/cottage cheese, this is a perfect healthy snack or starter for the evening when you crave something between the two meals
The broccoli cutlets are a perfect party snack for house parties or gatherings. If shaped smaller, this can be a perfect finger food for the kids. These can be packed in their lunch box to feed them healthy broccoli. They would love these cutlets when served with their favourite dips
We need fresh broccoli, a few boiled potatoes, and paneer or cottage cheese to make these cutlets. Cornflour flour would do the best to bind the patties. A few aromatics like ginger and coriander leaves would certainly lift the flavours. These cutlets are pan-fried in oil or butter. This should be according to your choice of taste. For healthier options, you can bake or air fry
Prep Time – 15 minutes
Resting Time – 10 minutes
Cook Time – 15 minutes
Type – Evening Snack/Appetizer
Course – Hi-Tea
● INGREDIENTS REQUIRED
• Broccoli head – 1 no ( 400 gms)
• Boiled potatoes – 2 large
• Paneer( cottage cheese) – 100 gms
• Ginger – 1-inch piece
• Green chilly – 1-2 nos
• Fresh coriander leaves – A handful
• Cornflour powder – 2 tbsp
• Oil /butter – 2 tbsp /sufficient enough for pan frying
● SPICES REQUIRED
• Salt – 2 tsp/to taste
• Red chilly powder – 1 tsp
• Roasted cumin powder – 1 tsp
• Whole cumin/Jeera – 1 tsp
● METHOD
1 – Firstly, grate finely broccoli floret in a mixing bowl
2 – Now grate paneer/cottage cheese
3 – Next, grate boiled potatoes
4 – Finely chop green chillies and grate ginger piece
5 – Add coriander leaves to all the veggies
6 – Time to add Cornflour powder
7 – Add salt, and all the spices mentioned above
8 – Combine all the ingredients well with the help of your hand to make a dough. Keep the dough for 15 minutes to set
9 – Apply oil on your palms and shape a small portion of the dough like cutlets and place them on a greased plate
10 – Heat oil in a pan and add broccoli cutlets. Keep the flame at low and allow them to cook from the pan side
11 – When the cutlets become crisp and get golden colour, flip them to cook the other side. Pan-fry them until they are brown and crisp on both sides. Keep the flame at a low
12 – When the broccoli cutlets are ready, serve them with hung curd dip, green chutney, or tomato ketchup
● NOTES AND TIPS
* For healthier options of cooking, you can bake or air fry them
* You can opt for oatmeal/oats flour to bind the pettis
* The potatoes should be cool or chilled before grating, otherwise they will be sticky because of starch
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