1. Peel and grate the boiled potato. Set aside.
  2. Wash and rinse in water the quinoa.
  3. Cook the quinoa as per instructions on the packet. Mine needed 1/2 cup water. Fluff it with a fork and set it aside.
  4. Meanwhile, cook the soya chunks in boiling water with a pinch of salt.
  5. Once done rinse the soya chunks in the cold water for a couple of times. Squeeze all the water and pulse it in a blender to bit fine paste.
  6. Boil the veggies like beans and peas with a little salt. I used grated carrots.
  7. In a wide bowl mix grated potato, quinoa, soya kheema, boiled veggies, grated carrots and chopped coriander leaves.
  8. Take a lemon size of the mixture and made it into the desired shape or flatten it to a disc and keep it aside.
  9. Dredge the flattened disc in the breadcrumbs.
  10. Heat a non-stick tava/skillet arrange the cutlets drizzle a little oil around each cutlet and shallow fry it both sides till golden.
  11. Remove it and drain on a paper towel.
  12. Cook the rest in the same way.
  13. Serve it with ketchup.
Recipe Notes
  • I prefer to grate the potato after boiling, as it is not sticky when grated.
  • There should not be any moisture in the soya kheema and cooked quinoa.
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