Broccoli Cutlet

Keto Broccoli Cutlet

Keto Broccoli cutlet is a healthy meal in itself.
5 from 1 vote
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Total Time: 30 minutes
Course: Snack
Cuisine: American
Keyword: broccoli, keto, snack


  • 1 medium Broccoli
  • 1/2 cup Grated Cheddar Cheese
  • 1 tsp Ginger Garlic Paste
  • 2 tblsp Green Chillies
  • 1 tblsp Psyllium Husk
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Aamchur (Dried Mango Powder)
  • Salt to Taste
  • 1 tblsp Coriander Leaves
  • 4 tblsp Coconut Oil/ Ghee


  • Boil salted water in a heavy bottomed vessel.
  • Chop the broccoli into florets (along with the stem) and add them to the boiling salt water for 1-2 minutes.
  • Drain the water completely and let it cool.
  • Grind it coarsely in a mixer to get a rava like texture. Squeeze the “rice” in a muslin cloth to drain all water.
  • Take the bowl and mix all the ingredients except oil.
  • Divide them into equal portions and make balls.
  • Flatten each balls like a thick disc.
  • Cover them and refrigerate it for an hour.
  • Heat a non-stick tawa place the 2-3 tikkis on it, depending on the size of the the tawa.
  • Drizzle some oil and allow it to cook on low heat until golden brown on both sides.
  • Remove the excess oil in a tissue.
  • Serve hot with mint chutney, yoghurt and garlic dip or keto mayo.


Keto Broccoli cutlets can be refrigerated and reheated the next day.