A front view of the stack of Lentil Broccoli Breakfast Cutlets

Lentil Broccoli Breakfast Cutlets

These healthy and nutritious Lentil Broccoli Breakfast Cutlets are perfect for any day of the week. It's a make ahead recipe that fits the lunch box menu also. Its an awesome way to feed the protein and the greens to the kids for their complete nourishment.

Course Appetizer, Breakfast
Cuisine fusion, vegan
Keyword Breakfast cutlets, broccoli cutlets, cutlet recipe, Lentil cakes, vegan cutlets, vegetable cutlet recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 169 kcal
Author Gunjan


  • 1 cups red lentils (soaked overnight and drained)
  • 2 cups broccoli florets
  • 1 tsp onion powder
  • 1 tsp dried basil
  • Pinch of nutmeg powder
  • 1/2 tsp tajin
  • 1/2 tsp cayenne pepper powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/4 cup bread crumbs or panko


  1. In a food processor combine lentils and broccoli florets and grind smooth.

  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).

  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.

  4. Repeat the same process for the rest of the batter.

  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.

  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.

  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.

Recipe Video

Recipe Notes

Nutrition Facts
Lentil Broccoli Breakfast Cutlets
Amount Per Serving
Calories 169 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 480mg20%
Potassium 466mg13%
Carbohydrates 30g10%
Fiber 12g48%
Sugar 1g1%
Protein 11g22%
Vitamin A 241IU5%
Vitamin C 34mg41%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.