Indian Pea Cutlets

Veggie.Lover's picture

Mar. 11, 2011


Onion 1 Medium , chopped
Butter/Vegetable oil 2 Tablespoon
Frozen green peas 10 Ounce , thawed, drained (1 Package)
Ricotta cheese 1 Cup (16 tbs)
Bread crumbs 1 1/4 Cup (20 tbs)
Lemon juice 1 Tablespoon
Chopped parsley 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Cayenne pepper/1/2 teaspoon chili powder 1/4 Teaspoon
Vegetable oil 1 Tablespoon
Chickpea flour/Whole wheat flour 1/3 Cup (5.33 tbs)
Water 2 Cup (32 tbs)
Fine dry bread crumbs 3/4 Cup (12 tbs)


In a large skillet, saute onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt and cayenne pepper or chili powder. Let cool.

Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.

For coating: Place chickpea or whole wheat flour in a small wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.

Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1521Calories from Fat 692

 % Daily Value*

Total Fat 79 g121.5%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 2853 mg118.88%

Total Carbohydrates 144 g48%

Dietary Fiber 25 g100%

Sugars 34 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet