Spicy and Gluten-free Potato and Vegetable Cutlets

This recipe is a remake of an Indian main dish that we used to enjoy a lot.  Recently, I ran across the old recipe and decided to remake it gluten-free for us to enjoy again.  It went perfectly, and the kids really enjoyed this dinner.  Even though I made it a bit spicy–it was a hit! I like this recipe for meatless Mondays.

I hope all of you will go through your family’s favorite recipes, and try to make them gluten-free.  I have found that being able to adapt old favorite recipes to gluten-free ones, makes having a gluten-free home more pleasurable.  I can still pass down recipes from previous generations, and I note the changes I make for current health issues.  This makes for more happy family memories.

Happy gluten-free living!  Enjoy!

Potato & Vegetable Cutlets
  • 4 Medium potatoes, boiled & mashed
  • 1 cup peas, steamed & coarsely crushed
  • ½ cup spinach (washed, dried and chopped)
  • ½ cup paneer, grated (or ½ cup ricotta cheese)
  • ½ cup Baking Free™ gluten-free All Purpose Flour (as needed for binding)
  • 1 teaspoon garlic, minced or paste
  • ½ teaspoon grated ginger
  • pinch of tumeric
  • ½ teaspoon cayenne pepper
  • salt to taste
  • juice of 1 lemon
  • vegetable or olive oil for frying
  1. Combine all the ingredients in a bowl. Let the mixture chill in the refrigerator for at least an hour.
  2. Heat a little oil in a wide shallow nonstick pan.
  3. Roll out 12 equal sized balls and press slightly. Add to the frying pan in batches. Fry until golden on both sides and warm through.
  4. Serve hot with yogurt and chutney. Makes 12 cutlets, serves 6.