Soya-Spinach Cutlet

Time: 20 Minutes
Servings:  5-6
  • 1/4 kg soya chunks
  • 1 bunch of spinach, finely chopped
  • 1/4 kg boiled potato
  • 1/2 cup green chillies, finely chopped
  • 1 cup coriander, finely chopped
  • 1/4 cup ginger-garlic paste
  • 1/2 tp turmeric powder
  • 1 tp cumin seeds and coriander seeds powder
  • 1/2 cup cornflour
  • 1 cup bread crumbs
  • salt to taste
  • oil
1. Peel boiled potatoes and smash them properly.
2. Take some water in a pan and put it on gas. When it gets heated, add soya chunks into it for 5 minutes.
3. On cooling, take out all the soya chunks and squeeze to drain rest of the water.
4. Mash these chunks properly.
5. In a big pan, add mashed potatoes, mashed soya chunks, spinach, coriander, green chillies, ginger-garlic paste, cumin seeds and coriander seeds powder and salt. Mix all ingredients properly.
6. Add enough water in cornflour to make a thin paste. Add water slowly to dissolve all the lumps. Add some salt in the paste and mix well.
7. Take some mixture on your palm and give it an oval shape.
8. Dip this mixture into cornflour and later in bread crumbs.
9. Same way prepare 5-6 cutlets and keep them aside for 5 minutes.
10. Heat oil in a pan. Fry 3-4 cutlets at a time till the color turns golden.
11. Serve hot with green chutney or tomato ketchup. 

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.