Nutrients per serving

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

Vegetable Cutlets

Vegetable Cutlets is a kidney-friendly recipe that bursts with flavor. You can also add Cilantro Chutney on top as a delicious garnish.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

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

Portions: 6     Serving size: 2 cutlets


  • 1 cup carrots
  • 2 cups cabbage
  • 2 cups frozen French style green beans
  • 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 slices white bread 
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon lime juice
  • 2 tablespoons canola oil


  1. Thaw and chop green beans. Grate carrots, cabbage and cilantro. 
  2. Soaked bread slices in water and drained by squeezing between the palms of your hands.
  3. In a medium pan cover cabbage and carrots with water and boil for 10 minutes. Add the chopped green beans and cook until completely done. Drain excess water and cool.
  4. Add spices, flour, bread slices, cilantro and lime juice to vegetables and mix well.
  5. Make 12 balls and flatten each into a patty the size of a small burger.
  6. 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.
  7. Serve hot.

Renal and renal diabetic food choices

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

Carbohydrate choices


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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