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Recipe tags: Fry, Indian, Stove Top, Vegetarian

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Vegetables

Vegetable Cutlets

Recipe created by the mother of DaVita dialysis patient Aditya from California and submitted by DaVita dietitian Shawna from California.

Portions: 6 cutlets

Serving size: 2 cutlets

Ingredients

• 1 cup grated carrots
• 2 cups grated cabbage
• 2 cups frozen French style green beans, chopped
• 1/4 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon cilantro powder
• 1 teaspoon red chili powder
• 1/2 cup all-purpose white flour
• 4 white bread slices
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon lime juice
• 2 tablespoons vegetable oil

Preparation

1. Boil cabbage and carrots in a pan. When half cooked, add the frozen, chopped French style green beans and cook until completely done. Drain excess water and cool.
2. Add spices, flour and bread slices (soaked in water and drained by squeezing between the palms), fresh cilantro and the lime juice.
3. Make 12 balls and flatten each into a patty (the size of a small burger).
4. Heat a saucepan over medium heat. Add the oil and place patties in the saucepan, two or three at a time without crowding. Flip patties over when cooked, about 2-3 minutes on each side.
5. Serve hot.

Nutrients per serving

• Calories: 145
• Protein:  4 g
• Carbohydrate:  21 g
• Fat:  5 g
• Cholesterol:  0 mg
• Sodium:  219 mg
• Potassium:  241 mg
• Phosphorus:  60 mg
• Calcium:  75 mg
• Fiber: 3.4 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 1-1/2

Helpful Hints

• Serving suggestions: Serve on a bun with mayonnaise, lettuce and onion or serve without bread and top with Cilantro Chutney or your favorite dipping sauce.
• Freeze or refrigerate leftover cutlets for a quick meal or snack later.

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