Ingredients
Instructions
  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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