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Recipe of the Week- Veggie Cutlet


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, 


1/4 cup cornstarch

1/4 cup whole wheat flour

1/2 cup water

Cooking spray or 1-2 teaspoons olive oil 


  1. 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.
  2. Boil all the cut up ingredients until soft 
  3. Transfer all veggies into a bowl and then mash using a potato masher.
  4. Then add salt, black pepper, and cumin powder.
  5. Add 1/2 the breadcrumbs and mix until everything is well combined.
  6. Form 10 round patties (cutlets).
  7. In a separate bowl, add cornstarch, flour, and water and mix to form a smooth paste.
  8. Take one prepared cutlet and dip it in the prepared cornstarch-flour paste.
  9. 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.
  10. Heat 1-2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet into the pan.
  11. 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!