Cutlets are always a good snacking option at parties.
This festive season try making these nourishing and oh so delectable looking cutlets. During these festival days, when everything around is full of fats and sugar, these healthy pink cutlets have come as a good relief.
They are tangy, sweet spicy and pan fried to a crunch !!! Tofu beetroot cutlets are a good source of iron and protein. They are filled with micronutrients.
Beetroots are rich source of potassium, calcium, magnesium and Vitamin C, while tofu is a lean source of protein.
You can switch the tofu with paneer as well. But the calories per cutlet will be slightly higher. (100g of paneer contains 18.3gms vs 100g tofu contains 6.9gms )
So, if you are in a weight loss regime, stick to tofu not paneer.
Healthy Pink Tofu Cutlets
(Each medium-sized cutlet contains 95 calories)
Ingredients :
- 2 nos Raw Beetroots grated
- 3 nos Potato boiled and peeled
- ½ cup grated tofu
- ¼ cup carrots grated
- ¼ cup red onions finely chopped
- 2 nos green chilli finely chopped
- ¼ cup cilantro / coriander leaves chopped
- ½ tsp turmeric powder
- 1 tsp grated ginger
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp rock salt
- ½ tsp lemon juice
- 3 tbsps cold-pressed oil for pan frying (I used coconut oil)
- 3 tbsps rice flour. Keep aside 1 tbsp rice flour for coating the cutlets
Method :
- Start with boiling the potatoes, cool and peel them. Set aside
- Grate the raw beetroots
- Then in a large mixing bowl, add the boiled potatoes, grated beetroots and carrots and other veggies. Mash well.
- To this add in the rice flour, all the spices, chopped cilantro, lemon juice and salt. Mix well.
- Shape the dough into medium sized cutlets
- Coat the prepared cutlets with a thin coating of rice flour
- Heat a pan, add the cold pressed oil once the oil is hot, on a medium flame pan fry the cutlets on either sides till golden brown.
You can serve these pretty pink, healthy and delicious tofu cutlets with a green chutney and sliced onions.
