Coconut Potato Peas Cutlet Recipe

Crispy roasted heart shaped cutlets filled with nutrient dense ingredients. A go to snack recipe that fits in as healthy evening snack. Have fun together with your child molding in different shapes. These make an ideal tiffin box meal too.

Nutritional info

ingredients
1/2 Cup(91.0 gm) Potato (Chopped)
ingredients
2 Tbsp(20.0 gm) Peas
ingredients
1 Tbsp(3.0 gm) Coriander Leaves (Chopped)
ingredients
1 Tbsp(6.0 gm) Fresh Coconut (Grated)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1 Tsp(4.0 ml) Lemon Juice
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1 Tsp(2.0 gm) Jeera
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1/2 Tsp(2.0 gm) Salt
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2 Tsp(7.0 ml) Oil
  • Take a mixing bowl and add 1/2 cup boiled potatoes, 2 tbsp green peas, 1 tbsp grated coconut, 1 tsp ginger garlic paste, 1 tsp jeera, 1 tsp lemon juice, 1/2 tsp salt and 1 tbsp chopped coriander leaves.

  • Making sure all the ingredients are evenly distributed, make small balls of the batter.

  • Take a regular cookiecutter, and use it to make the cutlets of the desired cookie shape.

  • Heat 2 tsp oil on a low flame in a frying pan.

  • Shallow fry the cutlets on both sides till crispy and golden brown.

  • Serve hot.