Prep Time: 2 hours

Cook Time: 15 minutes

Servings: 2 Servings

These yummy cutlets are made with simple ingredients. It is so easy to make food acceptable when we reshape vegetables to make them look fancy.

These cutlets are healthy, wholesome, tasty and easy to make, comibining the goodness of vegetables and lentils.

Ingredients

• Carrot: ¾ cup (grated)
• Cabbage: ½ cup (finely shredded)
• Green chili: 1(finely chopped)
• Red chili flakes: ½ tsp
• Rock salt: to taste
• Hing: 2 pinches
• Coriander leaves: 2 tbsp(chopped)
• Chana dal: ¼ cup

 Method

• Roast chana dal until light brown.
• Cool and grind into flour in your mixie. It’s ok if it has grits, you don’t need to sieve it.
• Mix grated carrots, shredded cabbage, salt, chili, chili flakes, coriander leaves, ground chana dal, and hing. Use a kneading action to mix thoroughly.
• Cover and allow to rest for around 2 hours.
• After two hours adjust the seasoning and shape into cutlets.
• Cook on a hot tawa on both sides until light brown. There is no need to use oil. As the cutlet cooks, it will get the desired brown colour.
• Serve with sunflower seed pate

Wellcure Tip

• The water released from the carrot and cabbage is usually enough to shape the cutlets however if you find that it doesn’t hold the shape you could sprinkle some water.
• If you find the mixture is not holding shape or is too wet, add a little chickpea flour.

Eating guide:

• Food group: vegetables and lentils
• Lentils are rich in fiber and a good source of proteins as well.
• Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.

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