Go Back
+ servings
Green Cutlets – Lentil Patties With Greens in a plate
Print Recipe
No ratings yet

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Kids Friendly, Snack
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 20 large cutlets
Calories: 80kcal

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