Mixed Vegetable(Cabbage, Green Beans, Kohlrabi(Knolkhol)) Cutlet/Patties (No potatoes)

Slightly late in posting my Diabetic Friendly Recipe for the week! But I have a really awesome recipe that is super simple and tastes amazing πŸ™‚ Cutlets/patties without potatoes and using a unique combination of veggies.

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I love cabbage and green beans because they add such a nice crunch to any dish! And Kohlrabi (KnolKhol) is an all time favorite veggie for me. I feel that it has a really subtle taste and goes well with any kind of flavor you add.Β I have used some cooked chickpeas/chana as a binding agent here. When blended, cooked chickpeas gets a smooth texture and acts like a great binding agent! I coated the veggies-chickpea cutlets with oats to add a nice crunchy top-layer!

Did you know that chickpeas have a low glycemic index ? Chickpeas pack in a good amount of fibre and protein too. According to the American Diabetes Association, chickpeas or chana is a diabetic super-food. Β Snack on roasted chickpeas or top your salads with them! There are tons of creative ways to include them in your diet!

You can serve these cutlets as an appetizer or snack with some chutney on the side! You can make burger patties too and then use them in sandwiches (Opt for healthier whole-grain bread options πŸ˜› ) You can use these in lunch wraps too! Or serve these with a nice grilled veggie salad and you will have a complete meal πŸ™‚ You can make the veggie and chickpea/chana mixture ahead of time and store it in the refrigerator too! All you would need to do is cook them in a skillet and serve (You don’t need a lot of oil to cook these!)

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Mixed Vegetable(Cabbage, Green Beans, Kohlrabi(Knolkhol)) Cutlet/Patties (No potatoes)

  • Servings: 8 cutlets
  • Difficulty: easy
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Ingredients
  1. 100 grams cabbage
  2. 100 grams beans
  3. 1 small kohlrabi (knolkhol)
  4. 15 ounces canned chickpeas (pls see note for using dried chickpeas)
  5. handful of cilantro
  6. 1 thai green chilli
  7. 1/2 tsp cumin seeds (Jeera)
  8. 1/2 tsp fennel seeds (Saunf)
  9. 1/2 tsp cumin powder
  10. 1/2 tsp coriander powder (dhania)
  11. 1/2 tsp red chilli powder (or to taste)
  12. 1/2 inch piece of fresh ginger
  13. a large pinch of hing or asafoetida
  14. 2 tbsp wheat flour
  15. 3-4 tbsp rolled oats Β (you can use breadcrumbs or semolina too)
  16. Salt to taste
  17. 1 tsp oil per cutlet

Method

  1. Chop the green beans, cabbage and kohlrabi really finely.
  2. Take a small saucepan. Heat 1/2 tsp oil in it. Add the cumin seeds and fennel seeds. Saute for a few seconds. Add the hing/asafoetida too.
  3. Add the chopped veggies. Sprinkle some salt and very little water. Saute well and let the veggies cook for about 5-8 min. I like the veggies to be half-cooked and not mushy!
  4. Once the veggies are done, take them out into a mixing bowl to let them cool.
  5. Wash and drain the canned chickpeas completely. Dry the chickpeas well using a clean kitchen towel or paper towel. (If there is a lot of water, the blended mixture will be too watery. You want the blended mixture to be slightly coarse and dry.)
  6. Now add half of the canned chickpeas/chana to a blender. Add the cilantro, green chilli and ginger and blend till you get a coarse, dry consistency. Basically you should be able to shape the mixture into patties now.
  7. Add this blended to the veggies. Add cumin powder, coriander powder and red chilli powder. Adjust salt and spices to taste.
  8. Now take the wheat flour in a small bowl. Add 3-4 tbsp of water little at a time till you get a thick smooth paste.
  9. Keep the oats ready on a plate. (You can coarsely pound the oats in a mortar and pestle to break them down a little too! )
  10. Now shape the veggie-chickpea mixture into patties of desired shape/size. Dip them in the wheat batter on both sides and then roll them in the oats plate. Repeat the process for as many cutlets as you want. Refrigerate the veggie mixture for 2-3 days.
  11. Heat a skillet on medium heat and spread 1/2 tsp oil on it. Then place the patties on the skillet. (Do them in batches of 3-4 depending on the size of the skillet).
  12. Spread some oil on the top side of the cutlets too. After a minute or two, when the lower side of the cutlet becomes light brown in color, flip the cutlet over and let it cook. Add oil as required for each cutlet.
  13. Serve hot with a nice chutney or some tomato ketchup on the side!

Notes

  1. Dried chickpeas/channa are better than the canned ones. I used canned ones to save some time. If you use dried chickpeas, soak 1/2 cup of the chickpeas overnight. Then pressure cook them with a pinch of salt. Drain the water out, pat dry and use.

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