Keto Cabbage Cutlet Recipe
This Keto Vegan, Gluten-Free Cabbage Cutlet recipe ticks all the boxes. Made from finely chopped cabbage, warm Indian spices, and seed flour, these cutlets are shallow-fried and come loaded with healthy fats, plant-based protein, and fiber.
Ingredients
- 1/3 cup pumpkin seeds
- 1/3 sunflower seeds
- 200 g finely chopped cabbage
- 2-3 finely chopped green chilies
- Finely chopped fresh coriander leaves
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric
- 1/2 tsp black pepper ppowder
- 2 tbsp powdered flax seeds
- 1 tsp red chili powder
- 2 tbsp white sesame seeds
- 1/2 lemon juice
- Salt to taste
Instructions
- Put 1/3 cup sunflower seeds and 1/3 cup pumpkin seeds in a blender and grind to a fine powder.
- Take another bowl and add finely chopped cabbage along with the rest of the ingredients.
- Also, add the ground sunflower seeds and pumpkin seed powder to the above bowl of mixture.
- Further add 2 tbsp white sesame seeds and ½ lemon juice.Mix well to ensure all ingredients blend perfectly.
- Take a frying pan and add some oil to it. Heat oil in a pan and shallow-fry the cabbage cutlets on a medium flame.
- Add sesame seeds to the cutlets and gently press while frying (optional).Cook for 3 minutes on each side till the cutlets are cooked well.
- Add 1 tbsp of oil to the other side of the cutlet while flipping (if required).Your delicious cutlets are ready to serve with Red Bell Pepper Chutney or any other chutney of your choice.
Notes
Nutritional Value:
Carbohydrates 8gms Fiber 3gms Fat 18gms Protein 7gms
Carbohydrates 8gms Fiber 3gms Fat 18gms Protein 7gms