Crispy and crunchy on the outside and soft and flavorful on the inside- these high fiber breakfast cutlets are super healthy and easy to make.
You can have these for breakfast or enjoy them as an evening snack too. What’s best is the fact that these cutlets utilize leftover vegetable pulp, and are packed full of fiber and nutrition.
Scroll down to read on and get a quick look at everything you need to know about making them.
Ingredients For the Recipe
To make these high fiber breakfast cutlets, you’ll need just a few simple ingredients.
- Leftover vegetable pulp: 1 cup
- Rolled oats: ½ cup
- Red chili powder: ½ tbsp
- Coriander powder: 1 tsp
- Salt: 2 tsp
- Cumin powder: 1 tsp
- Coriander leaves (chopped): 2 tbsp
- Water: As required
- Oil: To brush pan
How to Make the High Fiber Breakfast Cutlets
Once you have all your ingredients ready, here’s what you need to do to make the cutlets.
In a mixing bowl, add all the ingredients apart from oil and mix well.
Then add little water to combine the ingredients well. The aim is to get a flowy mixture with thick consistency.
Next, brush a non-stick pan with oil. Use a cookie cutter/ring to make circular shapes of the mixture on the pan.
Let one side of the cutlet cook for 1 minute. Once the base has become sturdy, flip it to the other side and cook it for another minute.
You can keep flipping the cutlets until they are completely cooked and get a golden brown tint.
Serve hot as a healthy and delicious high fiber breakfast.
Frequently Asked Questions
Apart from the vegetable pulp, oats and seasonings, you can also add a few other ingredients to the cutlets mixture.
Veggies like broccoli, spinach, mushrooms, zucchini, kale, cabbage, green peas and bell peppers are all great additions to the cutlet mixture.
If you don’t have vegetable pulp, chopped veggies are the next best alternative. You might want to keep the mixture coarse, to enjoy the chunkiness of the veggies in every bite.
If you don’t have oats, you can use flattened rice instead. Just remember to choose the thick variety, as thin flattened rice can end up breaking easily and getting all mushy in the cutlet mixture.
Rolled oats are the best choice for this recipe as opposed to instant oats, simply because instant oats tend to cook much faster, and they can end up getting slightly burnt while the cutlets are cooking.
If the vegetable pulp you’re using has more water content, it might make the mixture for the cutlets too runny. If that’s the case, you can add some more oats or some mashed, boiled potatoes into the mixture.
Remember that if you’re doing this, you’ll also need to adjust the seasoning accordingly.
Your leftover high fiber breakfast cutlets can be transferred to an airtight container and refrigerated for 3-4 days. You can then reheat them in your microwave or in a pan over the stovetop, making sure the heat is low.
Tips & Tricks to Make the High Fiber Breakfast Cutlets
While making these cutlets is super easy, having these little tips and tricks handy can really help.
- To add more protein goodness to these breakfast cutlets, you can add some grated cottage cheese into the mixture, along with the seasonings of your choice.
- If you don’t have cottage cheese, you can also consider adding soaked soya granules (vegetable protein) into the mixture.
- To make the cutlets more crispy, you can add a bit of rice flour into the mixture.
- To lend the cutlets a nutty flavor, you can also consider lightly toasting the oats on an empty pan on low heat.
- To add some more flavor to the cutlets, you can add any seasoning mix of your choice. Peri peri seasoning, cajun spice and even just some garam masala powder can really take the flavors of the cutlets up a notch.
Serving Ideas & Suggestions
These super crispy and delicious breakfast cutlets can be enjoyed with a cup of tea and some chutney or dipping sauce for breakfast. Alternatively, you can also serve them as an evening snack and pair them with any condiment of your choice.
Loved making and relishing this savory Indian snack? You might want to take a look at and experiment with some of these recipes too!
- Tandoori Potatoes With Green Chutney
- Semolina and Potato Breakfast Cutlets
- Air Fried Raw Mango Cutlets with Tamarind Chutney
High Fiber Breakfast Cutlets
- 1 cup Leftover Vegetable Pulp
- ½ cup Rolled oats
- ½ tablespoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 2 teaspoon Salt
- 1 teaspoon Cumin Powder
- 2 tablespoon Coriander Leaves , (chopped)
- 1 cup Water
- 1 tablespoon Oil
- In a mixing bowl, add all the ingredients apart from oil and mix well. Then add little water to combine the ingredients well. The aim is to get a flowy mixture with thick consistency.
- Next, brush a non-stick pan with oil. Use a cookie cutter/ring to make circular shapes of the mixture on the pan.
- Let one side of the cutlet cook for 1 minute. Once the base has become sturdy, flip it to the other side and cook it for another minute.
- You can keep flipping the cutlets until they are completely cooked and get a golden brown tint.
- Serve hot as a healthy and delicious high fiber breakfast.
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