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.