Today’s recipe is adapted from my aunt’s broccoli and tofu cutlets recipe. She makes some of the best cutlets and this is my most favorite one. I have devoured her cutlets for years before it finally became a staple in my kitchen too. This recipe originally published in July 2016 has been updated with new photos and tips. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This recipe uses simple ingredients that are readily available all year long. I love the taste of fresh ginger in them which gives it the right amount of spice and warmth. For me, this dish is a great way to incorporate broccoli and protein-packed tofu in our meals. This is one of my favorite go-to dishes as an appetizer for parties, it can be made ahead and stored in the refrigerator for up to a week. My boys love these broccoli patties for school lunches. Enjoy as a snack or appetizer with the Red Pepper Chutney dip or enjoy them for lunch or dinner served as a burger with lettuce, red onions, and whole wheat buns smothered with the chutney.
Chutney
Don’t miss the chutney to use as a dip for these patties. It is easy to make and is ready in no time. Here is how:
De-seed and roughly chop the red pepper. Heat oil in a medium pan. Add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves, and salt Cook covered on low heat for 5 mins stirring a couple of times. Turn off the heat and let it cool down Blend the mixture in a blender to make smooth and vibrant chutney. Store in the refrigerator for up to a week This chutney is also perfect with grilled panini’s, sandwiches, burgers, and with your fav grilled foods
Tips
Do not cover the pot when steaming the broccoli florets. This will help preserve the vibrant green color Use fresh ginger in this recipe and not the store-bought ginger paste Add less green chilies if making this snack for toddlers or small children. Kids also enjoy these yummy broccoli cutlets with ketchup If you are allergic to egg whites, mix 1 tablespoon of corn starch in 3 tablespoons of water, dip and coat the patties in it before pan-frying Make ahead and refrigerate for up to 5 days. Warm up on a stovetop pan when ready to serve
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Recipe
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