Cabbage keto cutlets

This cabbage cutlet recipe with the aromatic Indian chat masala seasoning and hot peppers is perfect for keto and vegetarian menus. Cutlets have a lot of healthy greens in their composition and enough pepper to get a zesty taste. Seasonings can be removed and added to taste.

Ingredients

• ½ pcs. cauliflower, divided into inflorescences
• 1 PC. green chili, chopped
• 1 PC. egg
• 2 pcs. minced garlic cloves
• 1 PC. a piece of ginger about 3 cm
• 1 PC. bunch of coriander leaves, chopped
• 1 PC. bunch of mint leaves, chopped
• ¼ tea. spoon. seasoning Chat masala
• ¼ tea. spoon. turmeric
• ¼ tea. spoon. chili powder
• 1 PC. lime (for serving)
• 12 pinches sea salt
• 2 table. spoon. coconut or ghee

Directions

1. Divide the cauliflower into florets, cut into small pieces and simmer, covered, for 10-12 minutes, until the cabbage is tender.
2. Remove the cabbage and place it on a kitchen towel to remove as much liquid as possible. You can cool the cabbage slightly and squeeze out excess juice with a gauze towel.
3. In a bowl, combine the cauliflower and the rest of the ingredients, except the lime.
4. Form small portioned patties with your hands.
5. Preheat a skillet, add frying oil (coconut or ghee), line the patties and fry for 2-3 minutes on each side. The cutlets are ready when they are golden brown.
6. Garnish with a lime wedge and coriander before serving.