BAKED VEGETABLE CUTLETS

Here goes the second one.

I could have never rushed so much in my life to post…..just in case I loose my enthu and change my mind.

Here’s another healthy snack. Make them ahead – flash freeze and bake as and when needed.

The picture is before baking.  Couldnt take one after that !

school

Baked vegetable cutlets

Preparation time – 20 minutes

Cooling time – 1 hour

Baking time – 25 minutes

Ingredients 

3 boiled potatoes

2 grated carrots

1 grated zucchini

½ cup corn

2 flakes of garlic grated

1 cup multigrain breadcrumbs (just use fresh bread pulsed in a blender)

1 tspn olive oil

1 tbspn chopped parsley

½ tspn black pepper powder

½ tspn mint leaves chopped

Method

In a pan add the olive oil and cook garlic for a few seconds

Add the corn, zucchini and carrots and cook for about 2 minutes till they are dry.

Now allow to cool.

Add the boiled potatoes and bread crumbs

Mix in the herbs and mash well

Shape into small cutlets any shape

Roll into bread crumbs

Put it in the fridge for about 1 hour or flash freeze them

Preheat the oven to 160 deg and use olive oil spray on the tray and on top of the cutlets

Bake for about 20 minutes turning sides

 

 

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