Sprouts and Vegetable Cutlet – Perfect Recipe for the Rainy Season

A cup of tea is a must when it rains. Tea-time snack is much better when it pours. Here is a quick fix cutlet recipe, made with leftover sprouts and some vegetables. The best part about this snack is that it is totally veggie, tasty and guilt-free.

Ingredients for Sprouts and Vegetable Cutlet:

2 handful of mixed legume sprouts (soaked, fried or seasoned)
2 big potatoes (boiled, peeled, and partly mashed)
1 big onion (finely chopped)
1 hot chilli (finely chopped)
Salt, Chilli Powder, Chat Masala Powder (as per your taste)
Juice of 1 lemon
Handful of Coriander Leaves (chopped)
Cornflour, Wholewheat or poppy seeds (for final touch)

How to make Vegetable & Sprout Cutlet:

Mix all the ingredients above except the cornflour.
Fashion the sticky dough into any cutlet shape and roll each piece in the cornflour/ wholewheat.
Line baking tray with aluminium foil and grease it with little oil.
Place your cutlets leaving enough gap as the mixture spread during baking.
Brush your cutlets with little oil on the top.
Bake at 150-180 degrees centigrade for about 20-30 minutes, till done.
Enjoy.

Whats so good about these cutlets?

Made in a jiffy. Does not need elaborate preparation.

Uses wholewheat for rolling the cutlets, instead of cornflour.

Unlike deep-fried ones, these require minimal oil.

And they taste so good that you cant stop at one.