Sprouts and Vegetable Cutlet

by Shumaila

I am having writer’s block.

Probably its the fact that I am very tired.

I finally finished work on the tin trunk and was faced with the difficult task to find the perfect place for it in my house. And, that can be a daunting task. I could have waited for V to help me lift and try different permutation and combinations. But, I am a very impatient person, especially when it comes to things like these. I like to get them done that very moment. So, here I was lugging the trunk from one corner to the other; shifting the side tables from here to there; shifting curios from the side table to the trunk and then back and so on and so forth.

Finally, I found a spot, where, for the time being, it looks perfect (when I get bored of this setting, I already have another place set in mind where I could put it).

After a lot of lugging and chugging, I had to do laundry. That tired me even more. And, I still hadn’t started work on dinner. It was day two of my EAT HEALTHY resolution, and I had decided to make cutlets. Yes, you heard it right- cutlets and that too healthy ones! I had sprouted some lentils yesterday and thought of using them in the cutlets. I also decided that I would bake these cutlets instead of frying them—-I told you- healthy all the way. To make it even more healthy (as if that was possible!), I used the country seed bread- full of sunflower, poppy, sesame and flax seeds as bread crumbs for the binding of the cutlets and the crust.

It was also, day two, of my driving lessons. With my learner’s permit in hand, day before, V took me for my first ever drive in the US. Today, was my first ever drive on a US highway. It was also the first time ever I touched 100 km/hr while driving- even back in India I had never driven so fast. It was fun!!

Once back home, I was tired. Thankfully, dinner was prepared, it only needed to be put in the oven. As for my eating healthy resolution, I can proudly say- it was the healthiest meal I have had in a long, long time. See for yourself!

Today’s Dinner

Sprouts and Avocado salad (with a dressing of olive oil, lemon, salt and pepper- no ranch, no mayo, no thousand islands— nada!)

Country Seed Whole Wheat Bread (that too home-made!)

Fish sticks

Sprouts and Vegetable Cutlets (baked!)

🙂 🙂


source: ME!

note: the recipe below makes a lot of cutlets. By all means half it!


6 potatoes, boiled and thoroughly mashed

2 cups onions, finely chopped

1/2 cup beans, finely chopped

2 carrots, finely chopped

4 green chillies, chopped finely

6 cloves of garlic, minced

Handful of finely chopped cilantro/coriander

1 cup sprouts ( I used mung bean sprouts)

2 cups bread crumbs for binding, and an extra 2 cups (approx) for coating

Salt and pepper, to taste

1 tsp cayenne pepper

Grated cheddar cheese ( according to your diet plan ;), I used 1/4 cup)


Combine everything and mix thoroughly. Make sure the potatoes are nicely mashed.

Shape and coat all over with bread crumbs.

Let cool in the refrigerator for an hour or so. If baking, preheat oven to 425°F and bake for 30 minutes, turning over once in between. They will also taste well deep fried/shallow fried. Option is yours!