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Chicken Cutlet
Makan Tengah Hari • Malaysia
How to Make Vegetarian Chicken Cutlet (Traditional & Healthy Version)
Vegetarian Chicken Cutlet is a beloved Malaysian snack and lunch option rooted in the multicultural cuisine of Malaysia, especially within the South Indian communities of Penang and Klang. While traditionally made with chicken, this vegetarian adaptation captures the same satisfying crunch and aromatic flavor using wholesome plant-based ingredients and local spices like kari daun (curry leaves) and kunyit (turmeric). The cutlet is typically golden brown, crispy on the outside, and soft and flavorful inside—a perfect harmony of textures that appeals to all ages. This dish is an excellent choice for those seeking a healthy, plant-based meal that doesn't compromise on taste. By incorporating local ingredients such as ubi kentang (potato), daun ketumbar (coriander leaves), and a touch of fresh halia (ginger), Vegetarian Chicken Cutlet brings together the best of Malaysia's diverse culinary influences. Enjoyed with a side of homemade cili sos (chili sauce) or as part of a nutritious lunch, this cutlet celebrates the vibrant flavors and traditions of Malaysian cuisine.
Bahan-bahan(untuk 2 medium cutlets per serving)
- 2 medium Ubi kentang (Potato) (boiled and mashed)
- 1 small Carrot (finely grated)
- 1/4 cup Kacang peas (Green peas) (steamed)
- 1/2 medium Onion (finely chopped)
- 1 tsp Halia (Ginger) (grated)
- 1 Cili hijau (Green chili) (finely chopped)
- 2 tbsp Daun ketumbar (Coriander leaves) (chopped)
- 6 Kari daun (Curry leaves) (chopped) - pilihan
- 1/4 tsp Kunyit serbuk (Turmeric powder)
- 1/4 tsp Serbuk lada hitam (Black pepper powder)
- to taste Garam (Salt)
- 1/2 cup Bread crumbs (whole wheat preferred)
- 2 tbsp Plain flour (mixed with water for coating)
- 2 tbsp Minyak sawit (Palm oil) (for shallow frying)
Arahan
- 1
Boil the potatoes until soft. Peel and mash them in a mixing bowl until smooth.
10 minutes
Use starchy potatoes for a creamier texture.
- 2
Add grated carrot, steamed peas, chopped onion, ginger, green chili, coriander leaves, and curry leaves to the mashed potatoes.
3 minutes
Squeeze out excess water from vegetables to avoid sogginess.
- 3
Mix in turmeric powder, black pepper, and salt. Combine until the mixture is well blended and holds together.
2 minutes
Taste and adjust seasoning before shaping.
- 4
Shape the mixture into small patties or oval cutlets (about 4 per batch).
3 minutes
Grease your hands lightly for easy shaping.
Kenapa hidangan ini sihat
By replacing chicken with nutrient-dense vegetables and using whole wheat bread crumbs, this cutlet reduces saturated fat and increases fiber intake. Shallow frying instead of deep frying further cuts down on unnecessary calories, making it a heart-friendly choice. It's suitable for vegetarians and those seeking healthier Malaysian lunch recipes without sacrificing flavor.
This Vegetarian Chicken Cutlet is rich in dietary fiber, vitamins A and C from carrots and peas, and provides a good source of potassium and magnesium from potatoes. The use of shallow frying with minimal palm oil lowers fat content compared to deep-fried versions. The dish is cholesterol-free, supports digestion, and offers energy-boosting complex carbohydrates, making it suitable for a balanced lunch.
Petua
- 💡Tip 1: For extra crunch, refrigerate shaped cutlets for 15 minutes before frying.
- 💡Tip 2: Add a pinch of garam masala for a deeper aroma.
- 💡Tip 3: Serve with a squeeze of fresh lime for a zesty kick.
Penyimpanan & hidangan
Store cooled cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
