Kidney Friendly Recipe – Vegetable Cutlet
Vegetable cutlets are a tasty and kidney-friendly snack that are easy to make and packed with nutrients. They are made from a variety of vegetables such as carrots, peas, potatoes, and beans, which are high in fiber and low in phosphorus and potassium. Cutlets are a great source of plant-based protein, which is important for maintaining healthy muscles and preventing muscle wasting in people with kidney disease. Additionally, the use of whole wheat bread crumbs and minimal oil in the recipe makes it a healthier option for those with kidney disease who need to limit their sodium and fat intake. By incorporating vegetable cutlets into their diet, people with kidney disease can enjoy a delicious snack without compromising their kidney health.
Ingredients
- 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 Coriander
- 1/2 Teaspoon Lime Juice
- 2 Tablespoons Canola Oil
Instructions
- Wash and chop green beans. Grate carrots, cabbage and coriander.
- Soaked bread slices in water and drained by squeezing between the palms of your hands.
- 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.
- Add spices, flour, bread slices, cilantro and lime juice to vegetables and mix well.
- Make 12 balls and flatten each into a patty the size of a small burger.
- 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.
- Serve hot.