Broccoli Paneer Cutlet Recipe

Broccoli Paneer Cutlet

Broccoli Paneer Cutlet

Broccoli Paneer Cutlet is a protein-rich healthy cutlet prepared with two healthy ingredients- broccoli and paneer. A crispy exterior and loaded with flavours, this is a wholesome recipe for snack time or packed lunch.

Broccoli is one of our favourite vegetables at home, and I quite often make Burnt Garlic Broccoli Salad, Broccoli and Courgette Fritters, Broccoli Almond Soup or Tossed Purple Sprouting Broccoli Stems for a quick light snack or starter. These cutlets are loaded with healthy ingredients and shallow fried and pack some serious nutrition in each one.

You can call these little nuggets of delicious fritters, cutlets or croquettes. I say what’s in the name- what’s important is the healthy ingredients it is packed with. Sometimes getting children to eat greens is now always easy but this Broccoli Paneer Cutlets is a simple and great way to incorporate broccoli in their diet.

Other cutlet or fritter recipes you might like are Broccoli Cheddar Fritters, Sprouted Moong Beans and Sweet Potato Cutlets, Rice Pakora, Samphire Pakora and Thai Corn Rice Parcels.


1 cup grated broccoli
1 cup grated paneer
½ cup finely chopped onions
2 tablespoons chopped spring onions
1 tablespoon chopped basil
1 tablespoon chopped garlic
1 teaspoon black pepper
2 teaspoons dried parsley
2 teaspoons chilli flakes
Salt to taste
1 cup breadcrumbs
1 cup oats flour
2 tablespoons grated parmesan cheese
2-3 teaspoons oil for greasing



Squeeze the grated broccoli to drain off the excess water.  Add paneer, onion, spring onions, basil, and garlic.


Next add black pepper, parsley, chilli flakes, salt, breadcrumbs, oats flour and parmesan cheese.


Mix gently to bind all the ingredients together.

Next make 10-12 balls out of the mixture. Grease your hands with some oil and gently flatten each ball to a 1 cm thickness.


Grease the pan with some oil and gently place the flattened cutlets in the pan. Shallow fry on medium- high heat for 2-3 minutes on both sides or until they are crisp and golden brown in colour.

Serve hot!

Tips & Variations

  1. I prefer to shallow fry the cutlets as it uses less oil, but deep frying gives a lovely crunch and texture too.
  2. Adjust the amount of breadcrumbs if you are deep frying to bind it together.
  3. You can use corn flour, plain flour or rice flour instead of oat flour.
  4. It is important to squeeze the water from the broccoli or the cutlet mixture will be very wet and difficult to form the balls.
  5. If the mixture looks wet, you can add some more breadcrumbs.
  6. Make sure to fry at high temperature otherwise the cutlets might break.
  7. If you want, you can add green chillies or paprika powder. Adjust the amount of chillies according to your taste.