8 September, 2016
Healthy Sprouts Cutlets
I was forced to make these sprouts cutlets.
I do not know what happened but I picked up a packet of what the shopkeeper called mixed cereals but was actually mixed legumes.
Now when life gives you lemons make lemonade. I decided to first make the regular usal(shocked that this recipe is not there), or the Goan Usali or Missal Pav. All of it met the same fate that my cooking meets these days … Groans!!!
Now, imagine throwing out good food!! Exactly, when the talk of Somalia Food crisis also does not cut the ice I had to make something else.
Around this time my husband was gifted a pack of Sanjeev Kapoor’s Cookbooks! As was leafing through it I saw these Sprouts cutlets.
Like a drowning man, I decided to make these cutlets and was very happy with the result and loved the way the Sprouts Cutlets disappeared.
Why are sprouts important in a vegetarian diet?
Sprouts are a popular choice in raw salads and cooked delicacies, are popular in East Asian cuisine. Rich in vitamins and minerals, amino acids, proteins and phytochemicals, sprouts have the added advantage of being easily digestible. The protein quality and fibre content has been found to shoot up after the germination process. Sprouts also contain a healthy amount of GABA, which helps control blood pressure. They are rich in antioxidants and are popular in several weight loss regimes.
However, sprouts are prone to a higher concentration of bacteria during the process of germination. This can cause bacterial illnesses. People who have weakened immune systems and/or are pregnant are medically asked to refrain from sprouts. But, this can be remedied by cooking the sprouts thoroughly.
So what are cutlets? Check it out here.
Coming back to today’s Sprouts Cutlets….
Healthy Sprouts Cutlets
These sprouts cutlets can be made as for breakfast, a snack, for tiffin box. Make them like long cigars and wrap them in chapatis to make Franky.
- Preparation time: 20 minutes
- Cook time: 10 minutes
- Total Time: 30 minutes
- Serves: 8
- 2 cups Sprouted moong boiled
- 1 cup Mixed pulses, sprouted and boiled (my packet had green peas, white peas, rajma, cholay, moong, maktki)
- 2 teaspoons Ginger garlic paste
- 1 Onion
- 2 tablespoons Dhania/ coriander leaves fresh
- 1 cup Poha/beaten rice
- Salt to taste
- ¾ teaspoon Red chilli powder
- ½ teaspoon Chaat masala
- ½ teaspoon Jeera/cumin powder
- ½ teaspoon Dhania/ coriander Powder
- ¼ teaspoon Garam masala (optional)
- Oil to shallow fry
- Oats for coating
- I used the food processor and chopped the onions then processed the moong bean.
- Once the moong was pulverized I added all the other ingredients except the oats and oil and processed again.
- Check and adjust the seasonings.
- Make small balls out of the mixture and shape them.
- Dredge the sprouts cutlets in oats.
- Shallow fry in a fry pan when bottom of the cutlet is done turn it over and cook on the other side too till golden on both sides.
- Serve hot with tomato ketchup or green chutney.
- You can use any kind of sprouts.
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