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 1/2 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.