Sprouts Cutlet Recipes

Sprouts cutlet, another delicious and healthy recipe from my lunch box recipe series, is a power-packed snack that’s perfect for fussy eaters. Made with sprouts, veggies and a few other pantry staples, this one’s easy and so delicious! Make it for your kid’s lunch box or an evening snack for the family, either way, you’ve got yourself a delicious and healthy snack right here!    

My kids get bored of eating the same thing very often (please tell me I am not the only one), which is why I am always looking for new recipes that use simple ingredients, are healthy but high on the flavour quotient. Enter: Sprouts cutlet. An easy and delicious snack recipe that your kids are going to love! 

Made with mixed sprouts and a tonne of veggies, this kid-friendly recipe is a total powerhouse and the perfect way to sneak in more nutrition into your child’s diet! Additionally, you only need some pantry staples, and the recipe is also pretty customisable to suit your kid’s preferences as well as what you have available. Win-win! 

Introduction....

Enjoy a nutritious and delicious snack with these Sprouts Cutlets, perfect for both kids and adults. Packed with mixed sprouts, veggies, and spices, these cutlets are an excellent way to add more protein and fiber to your diet.

how to make the best sprouts cutlet  

Ingredients

you'll need to make sprouts cutlet

• Main Ingredients:

  • 1 cup boiled mixed sprouts (moong, chickpeas, horsegram)
  • 1 large grated potato
  • ¼ cup each of chopped onion, grated zucchini, grated carrot, chopped capsicum, and grated beetroot
  • ¼ cup chopped coriander
  • ¾ cup breadcrumbs
  • 1 teaspoon salt

• Spices:

  • ¼ teaspoon turmeric
  • ¼ teaspoon coriander powder
  • 1 teaspoon jeera powder
  • 1.5 teaspoons chaat masala

• For Frying:

  • Oil (peanut oil or any high smoke point oil)

Instructions

1. Prepare the Mixture:

   • Grind boiled sprouts to a coarse paste.
   • In a bowl, mix the ground sprouts with grated potato, vegetables, breadcrumbs, salt, and spices.

2. Shape the Cutlets:

   • Form the mixture into oblong patties (about 10-12 cutlets).

3. Fry the Cutlets:

   • Heat oil in a kadhai and fry the cutlets on medium-high flame until golden brown and crispy.

4. Serve:

   • Serve hot with ketchup or coriander chutney.

Tips

• Prepare sprouts in advance and store for convenience.
• Avoid overcooking sprouts to retain their nutritional value and texture.
• Squeeze excess water from veggies to prevent soggy cutlets.
• Add chilies if desired for extra spice when making for adults.