Ingredients:
2 medium potatoes
2 medium carrots
1 parsnip
3/4 cup fresh green beans, chopped
1 green chili chopped (optional)
1/4 teaspoon black pepper
1/2 teaspoon cumin powder
1 teaspoon salt (or to taste)
1 cup whole wheat bread crumbs,
divided
1/4 cup cornstarch
1/4 cup whole wheat flour
1/2 cup water
Cooking spray or 1-2 teaspoons olive oil
Instructions:
- First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the green beans into small pieces.
- Boil all the cut up ingredients until soft
- Transfer all veggies into a bowl and then mash using a potato masher.
- Then add salt, black pepper, and cumin powder.
- Add 1/2 the breadcrumbs and mix until everything is well combined.
- Form 10 round patties (cutlets).
- In a separate bowl, add cornstarch, flour, and water and mix to form a smooth paste.
- Take one prepared cutlet and dip it in the prepared cornstarch-flour paste.
- Put the remaining 1/2 cup breadcrumbs in a plate and then press the dipped cutlet into the breadcrumbs. Make sure both sides are well coated with the breadcrumbs.
- Heat 1-2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet into the pan.
- Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color.
Makes 10 cutlets. Count each cutlet as a starch. Enjoy!
CLICK HERE for the PDF