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Home » Appetizers

Published: Jun 18, 2013 · Modified: Feb 10, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Green Cutlets - Lentil Patties With Greens

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Green Cutlets is a variation of the traditional vegetable cutlets using spinach and lentils. This is an excellent snack or can be used as a patty for burgers.

Green Cutlets in a plate

For the second day with the theme ‘cooking from a cookbook’, I wanted to use greens. We had just harvested a big bunch of spinach from my backyard and I wanted to use it right away.

More than me, my son was eager to see me transform the spinach harvested from his vegetable bed (I have to mention that it is from his part of the garden). Also, I wanted to try out something new that I have not made before. and that resulted in green cutlets.

Our first harvest of spinach

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Greens spinach in a bowl

That is when this recipe caught my eyes from Mallika Badrinath’s – Snacks special. I have always made cutlets with vegetables, but cutlets using channa dal was new to me. The ingredients that I am working with today are channa dal (Bengal gram dal) and greens (spinach).

Preparation time – 10 mins
Cooking time – 1 hr
Difficulty level – easy

Green Cutlets served with chutney

Ingredients to make Green Cutlets – (makes around 20 large cutlets)

  • Kadalai paruppu/channa dal/bengal gram dal – 1 cup
  • Onions – 2 (chopped fine)
  • Spinach – 2 cups chopped fine
  • Ginger garlic paste – 1 tsp
  • Green chili paste – 1 teaspoon (or minced green chilies)
  • Bread slices (white or brown) – 8 (with the ends scraped)
  • Bread crumbs – ½ cup
  • Corn flour – 2 tbsp
  • Garam masala powder – 1 tsp
  • Lemon juice – from 1 lemon or about 2 tbsp
  • Salt – to taste
  • Oil – for shallow frying
Green Cutlets garnish with spinach leaves

Procedure –

  • Cook the channa dal in a pressure cooker or stovetop until soft. Drain the excess water and then grind it into a coarse paste or mash it using a masher. I used the masher to mash it and it worked very well.
Cooking the channa dal
  • Heat about 1 tablespoon of oil in a deep pan and sauté the chopped onions.
Cooking the onions in a pan
  • Once the onions are translucent, add the ginger-garlic paste and green chili paste and fry for a minute.
Add other ingredients and fry
  • Now add the chopped spinach and fry well until the raw smell leaves the spinach and it is cooked (about 7 mins).
Add chopped spinach  and fry well
  • Add the mashed dal, salt and garam masala powder and mix well. Fry the dal until all the excess moisture disappears and the mixture looks like a dough. Add the lemon juice, mix one more time and take it off the flame. Let the mixture cool down a bit.
Add the mashed and other ingredients and fry
  • Dip the bread slices one by one in water and then squeeze out all the excess moisture.
Dip the bread slices in water
Squeezed the bread slices
  • Add the squeezed bread slices, about 3 tablespoon of bread crumbs and corn flour to the dal/spinach mixture.
Add the other ingredients and mix well
  • Knead well with your hands and make dough. Leave the mixture in the refrigerator until you are ready to make the cutlets or at least for ½ hr.
Knead the dough with your hands
  • Make 20 even sized balls out of the mixture and then flatten and shape it into then cutlet. Coat the shaped cutlets in the remaining bread crumbs.
make even sized balls
  • Heat a large cast iron pan/tawa. Add enough oil to coat the bottom of the pan and then add the shaped cutlets.
Heat a pan and fry the cutlets
  • Fry the cutlets on both sides until golden brown and crispy. Drain on a paper towel.
  • Serve the green cutlets hot with dates chutney/green chutney/ketchup!
Serve Green Cutlets with chutney

Notes and observation –

  • Leave the dough in the refrigerator for at least ½ an hour before frying. This yields in crisper and firmer cutlets.
  • If the dough appears to be a little bit on the wetter side, add couple of slices of squeezed bread.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Green Cutlets – Lentil Patties With Greens in a plate

Green Cutlets – Lentil Patties With Greens

Green Cutlets is a variation of the traditional vegetable cutlets using spinach and lentils. This is an excellent snack or can be used as a patty for burgers.
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Course: Appetizer, Kids Friendly, Snack
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 large cutlets
Calories: 80kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • Iron pan
  • spatula

Ingredients

  • 1 cup Kadalai paruppu/channa dal/bengal gram dal
  • 2 Onions chopped fine
  • 2 cups Spinach
  • 1 teaspoon Ginger garlic paste
  • 1 teaspoon Green chili paste or minced green chilies
  • 8 Bread slices white or brown (with the ends scraped)
  • ½ cup Bread crumbs
  • 2 tablespoon Corn flour
  • 1 teaspoon Garam masala powder
  • 2 tablespoon Lemon juice from 1 lemon
  • to taste Salt
  • Oil for shallow frying

Instructions

  • Cook the channa dal in a pressure cooker or stovetop until soft. Drain the excess water and then grind it into a coarse paste or mash it using a masher. I used the masher to mash it and it worked very well.
  • Heat about 1 tablespoon of oil in a deep pan and sauté the chopped onions.
  • Once the onions are translucent, add the ginger-garlic paste and green chili paste and fry for a minute.
  • Now add the chopped spinach and fry well until the raw smell leaves the spinach and it is cooked (about 7 mins).
  • Add the mashed dal, salt, and garam masala powder and mix well. Fry the dal until all the excess moisture disappears and the mixture looks like a dough. Add the lemon juice, mix one more time and take it off the flame. Let the mixture cool down a bit.
  • Dip the bread slices one by one in water and then squeeze out all the excess moisture.
  • Add the squeezed bread slices, about 3 tablespoon of bread crumbs, and cornflour to the dal/spinach mixture.
  • Knead well with your hands and make the dough. Leave the mixture in the refrigerator until you are ready to make the cutlets or at least for ½ hr.
  • Make 20 even-sized balls out of the mixture and then flatten and shape it into then cutlet. Coat the shaped cutlets in the remaining bread crumbs.
  • Heat a large cast-iron pan/tawa. Add enough oil to coat the bottom of the pan and then add the shaped cutlets.
  • Fry the cutlets on both sides until golden brown and crispy. Drain on a paper towel.
  • Serve the green cutlets hot with dates chutney/green chutney/ketchup!

Notes

  • Leave the dough in the refrigerator for at least ½ an hour before frying. This yields in crisper and firmer cutlets.
  • If the dough appears to be a little bit on the wetter side, add a couple of slices of squeezed bread.

Nutrition

Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 83mg | Potassium: 60mg | Fiber: 3g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Preeti Garg says

    June 26, 2013 at 2:03 pm

    Cutlets look healthy and yumm

    Reply
  2. Manju says

    June 25, 2013 at 2:19 am

    Healthy ones. Love to have some bite.

    Reply
  3. Harini-Jaya R says

    June 24, 2013 at 2:56 am

    Love to use greens in cutlets!

    Reply
  4. Padmajha PJ says

    June 21, 2013 at 7:34 am

    I too use just veggies for cutlets. This recipe sounds yum too. GReat to know you grow greens. Bookmarked this recipe 🙂

    Reply
  5. Pavani N says

    June 20, 2013 at 1:40 am

    Those lentils look so healthy & delicious. Love the use of chana dal for binding along with bread, very different from the usual boiled potato in cutlets. Bookmarked!!

    Reply
  6. sushma says

    June 20, 2013 at 12:21 am

    Nice way to use greens

    Reply
  7. Chef Mireille says

    June 19, 2013 at 11:55 pm

    I love so many things about this post - first of all so wonderful that you can use veggies you grew yourself. secondly photos are great - really love the first one especially and lastly, fritters look too yummy for words

    Reply
  8. sushmita pandit says

    June 19, 2013 at 1:36 pm

    lovely cutlets. Love this recipe.

    Reply
  9. Srivalli says

    June 19, 2013 at 12:17 pm

    Nice to know you used home grown stuff...esp greens, nothing like those fresh leaves. Cutlets surely look so appealing..

    Reply
  10. Meena B says

    June 19, 2013 at 8:02 am

    very healthy dish sandhya

    Reply
  11. Nitya Ramaswamy says

    June 18, 2013 at 10:37 pm

    Very informative and detailed. Awesome 😀

    Reply
  12. Sudha Sabarish says

    June 19, 2013 at 12:02 am

    Love to have anything in the form of cutlet.Bookmarked.

    Reply
  13. Sangeetha Priya says

    June 18, 2013 at 11:40 pm

    healthy patties n neat presentation dear

    Reply
  14. Arthy shama says

    June 18, 2013 at 5:44 pm

    Wonderful and completely drool-worthy patties!

    Reply
  15. Swathi Iyer says

    June 18, 2013 at 6:01 pm

    Delicious cutlets sandhya.

    Reply
  16. Priya Suresh says

    June 18, 2013 at 5:01 pm

    Healthy green cutlets, excellent and nutritious as well.

    Reply
  17. Priya Anandakumar says

    June 18, 2013 at 4:08 pm

    very yummy cutlets...

    Reply
  18. Usha says

    June 18, 2013 at 3:05 pm

    Nice recipe and nice presentation!

    Reply
  19. Shama Nagarajan says

    June 18, 2013 at 2:42 pm

    yummy cutlet

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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