A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
Quinoa and Soya Kheema Cutlet~Bite sized Appetizer
Quinoa and Soya Kheema Cutlet is a great delicious way to eat quinoa, soya chunks both of which are not enjoyed at home.
Quinoa and Soya Kheema Cutlet
Since cutlets are appreciated in my place and I make cutlets generally with leftovers. Empty’s the fridge without complaints too.
What was a necessity for the hard-riding soldiers a quick meal on the horseback today has today become something that is enjoyed in so many forms, burgers, frankies, even our humble vada pav is an example of this amazing invention.
To read more about cutlets check here.
These are the cutlets I have tried in the past
- Healthy Sprouts Cutlets
- Frankies
- Suran Gaddi/Suran/ Elephant’s Foot Cutlets
- Noodle Cutlet
- Soya Spinach Cutlets
- Cheese Stuffed Rajma Cutlets
- Cutlet No 6 Rice Cutlets
The main ingredients in the quinoa and soya kheema cutlets are quinoa, soya chunks, potatoes and veggies of your choice.
This recipe is adapted from Nalini’s Kitchen.
Quinoa and Soya Kheema Cutlet
- Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Makes:10
Ingredients:
- ¼ cup quinoa uncooked
- ½ cup soya chunks
- 2 potatoes medium sized boiled
- 1-2 green chilli finely chopped
- ¾- 1 cup mixed veggies like carrot, beans, green peas finely chopped
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder (optional)
- 1 teaspoon ginger grated
- 1 teaspoon garlic crushed
- ½ cup dhania/ coriander leaves
- 1 cup breadcrumbs
- salt to taste
- ¼ cup oil (approx)
Method:
- Peel and grate the boiled potato. Set aside.
- Wash and rinse in water the quinoa.
- Cook the quinoa as per instructions on the packet. Mine needed ½ cup water. Fluff it with a fork and set it aside.
- Meanwhile, cook the soya chunks in boiling water with a pinch of salt.
- 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.
- Boil the veggies like beans and peas with a little salt. I used grated carrots.
- In a wide bowl mix grated potato, quinoa, soya kheema, boiled veggies, grated carrots and chopped coriander leaves.
- Take a lemon size of the mixture and made it into the desired shape or flatten it to a disc and keep it aside.
- Dredge the flattened disc in the breadcrumbs.
- Heat a non-stick tava/skillet arrange the cutlets drizzle a little oil around each cutlet and shallow fry it both sides till golden.
- Remove it and drain on a paper towel.
- Cook the rest in the same way.
- Serve it with ketchup.
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.
Linking to Sapana who is hosting Srivalli’s Kids Delight.
Quinoa and Soya Kheema Cutlet
Quinoa and Soya Kheema Cutlet does not contain meat but the kids cannot tell!
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Servings: 10 cutlets
Calories:
Ingredients
- ¼ cup quinoa uncooked
- ½ cup soya chunks
- 2 potatoes medium sized boiled
- 1-2 green chilli finely chopped
- ¾- 1 cup mixed veggies like carrot,beans, green peas, finely chopped
- 1 teaspoon Red Chilli powder
- ½ teaspoon garam masala powder optional
- 1 teaspoon Ginger grated
- 1 teaspoon garlic crushed
- ½ cup Dhania/ Coriander Leaves
- 1 cup breadcrumbs
- Salt to Taste
- ¼ cup Oil approx
Instructions
- Peel and grate the boiled potato. Set aside.
- Wash and rinse in water the quinoa.
- Cook the quinoa as per instructions on the packet. Mine needed ½ cup water. Fluff it with a fork and set it aside.
- Meanwhile, cook the soya chunks in boiling water with a pinch of salt.
- 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.
- Boil the veggies like beans and peas with a little salt. I used grated carrots.
- In a wide bowl mix grated potato, quinoa, soya kheema, boiled veggies, grated carrots and chopped coriander leaves.
- Take a lemon size of the mixture and made it into the desired shape or flatten it to a disc and keep it aside.
- Dredge the flattened disc in the breadcrumbs.
- Heat a non-stick tava/skillet arrange the cutlets drizzle a little oil around each cutlet and shallow fry it both sides till golden.
- Remove it and drain on a paper towel.
- Cook the rest in the same way.
- Serve it with ketchup.
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.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Vaishali says
Two of the most healthy ingredients , full of protein , the cutlets have turned out fabulous . Nice clicks !
Srivalli Jetti says
The cutlets have turned out really so good Arch..looks sinful..I would love these between bread..:)
Sushma Pinjala says
Cutlets have turned out soo good, looks super delicious.
Harini Rupanagudi says
Wow! That is a protein powerhouse there! Love it.
Srividhya Gopalakrishnan says
Protein loaded cutlets. Simply love it.
Sapanai says
Those cutlets looks so addictive and super delicious.
Sowmya says
Those cutlets look delicious. Soya and quinoa also reduce the guilt of eating such a sinful dish. Yum
Sharmila Kingsly says
Love that perfect golden crust!!
Priya Suresh says
Cant ask more both my favourite ingredients together in cutlets, how delicious its looks.
Veena Krishnakumar says
wow arch….these looks so good…protein packed!!
Mayuri Patel says
Protein rich cutlets, perfect for snacking on or even as a dinner option. I’m not a big fan of soya chunks so like how you’ve processed it coarsely. Quinoa and Soya Kheema Cutlets is a perfect way for me to enjoy soya chunks or granules.
ArchanaPotdar says
Thanks, Mayuri.
Priya Vj says
Protein packed cutlet. Loved the crisp texture that your cutlet has..I am a great fan of cutlets always …..
ArchanaPotdar says
Thanks.