Soya Cutlet

Soyabeans are extremely nutritious and rich in protein. Children are mostly reluctant to have vegetarian food. Soya chunks is an excellent substitute for meat.

My daughter is a great meat lover and it’s hard to get her to eat something without meat in it. At times I prepare soya stew and she enjoys her meal assuming that it’s chicken… lol!!!!!

One of her recent school events was a healthy snack day for which I had prepared soya  cutlets and wrapped it in chapatti. You can even try it as a sandwich or in a burger bun.

Ingredients

1 ½ cup minced soya (soaked in water for 1 hour)

3 medium onions chopped

3 medium potatoes (boiled and mashed)

6-8 cloves of garlic

2”ginger chopped

4-5 green chilies chopped

1 teaspoon kashmiri chili powder

1 ½ teaspoon garam masala

¼ teaspoon turmeric powder

2 sprigs curry leaves

2 eggs

salt as required

breadcrumbs for coating

oil for frying

Method

• Wash soya bean nicely (at least twice) to get rid of its raw smell.
• Drain water completely and squeeze to remove excess water.
• Beat 2 eggs in a bowl and keep separate.
• Heat 2 table spoon oil in a pan.
• Sauté ginger, garlic, green chilies and curry leaves for 2-3 minutes in medium flame.
• Add onions and fry until brown colour.
• Reduce the flame and add red chili, turmeric, salt and garam masala powder and stir for a minute.
• Add minced soya and sauté for 2-3 minutes and turn off the flame.
• Once it is cooled add mashed potatoes and mix well.
• Make small balls of the mixture and roll into desired shapes.
• Dip each cutlet in beaten eggs and roll in bread crumbs.
• Deep fry in oil until golden brown.
• Serve hot with tomato ketchup/green chutney.