Soy & Peas Cutlet

When I switched from a free blogger account to my own domain, there were umpteen recipes that I couldn’t get myself to post on the “new” blog because I wasn’t too proud of the photographs or the presentation. Not that I’m any Donna Hay now; but if you checked out my posts when I began the blog, you would know why I’m embarrassed to post it here. However, those were some great recipes that I believe y’all should know. One could argue saying ‘if they were so great, why don’t you make them again & post?’…. Why, you’re right. But I don’t touch a recipe once I’ve tried, clicked & consumed! :D The thought of doing it all over again puts me off! Hence, you’re going to be subjected to some untouched images and amazing recipes! …. Starting with these Cutlets. The first time I tried eating Soy granules were when I tried this recipe. Fresh Peas & Soy proved to be excellent binders by themselves and it didn’t take long to get the mixture prepared. For once, I was only too relieved to avoid potatoes in a patty! This is my version of the cutlet. You can customize the recipe to suit your taste of course.

Soy & Peas Cutlet Recipe

Here’s what I used –

Fill a pot of water & bring it to a boil. Add the peas along with some salt. Boil the peas in water for 8-10 minutes or until the peas are well cooked. (The best way to tell is to pick up a few peas by spoon, let it cool a bit & try mashing with your fingers. If they mash easily, they’re well cooked)

Drain the water completely from the peas and add it to a mixing bowl. (do not throw the hot water just yet)

To the Soy granules, add the hot water used for boiling peas. Let it sit in hot water for 2-3 minutes until the Soy granules plump up.

Drain the water completely now. Press well to ensure as much of water is out.

Add the cooked Soy granules to the boiled peas

If the mixture s cool enough for you to handle, use your hands. Or else, using a potato / vegetable masher, mash the mixture well.

Add the spices, cilantro, minced garlic, season with salt & pepper.

Add some cornstarch. If the mixture is too sticky to handle, add some breadcrumbs too.

Mix well to form a thick mixture that holds its form. (Taste & adjust for any seasoning)

Chill the mixture in the refrigerator for at least 15 minutes so that you can form the patties better.

Divide the mixture into equal portions. Take each portion, roll into a neat ball & flatten it out evenly. (you can do these as small or as big as you like)

In a pan, heat oil and add these cutlets. Don’t over crowd the pan. (Use a non stick pan – preferably). Do not move the cutlets. They will release themselves once they’re cooked. They need about 3-4 minutes on one side.

Flip and cook for another 3-4 minutes

Serve with tomato ketchup or any condiments of your choice.

Soy & Peas Cutlet
 
Prep time
Cook time
Total time
 
Recipe type: Appetiser
Cuisine: Indian
Serves: 10-12 medium cutlets
Ingredients
  • 1 cup Fresh / Thawed Peas
  • ⅓ cup Soy granules (or chunks)
  • 2 TBsp chopped Cilantro or Parsley
  • 2 cloves of Garlic, minced
  • 1 TBsp Cornstarch / Cornflour
  • 3-4 TBsp Breadcrumbs (as & when required)
  • 1.5 tsp Salt (adjust to taste)
  • 1 tsp ground Black Pepper
  • 1 tsp Red Chilli powder (or hot pepper flakes)
  • 1 tsp Garam Masala (or any spice mix you like)
  • Vegetable Oil (as required) {I used Fortune Rice bran oil)
Instructions
  1. Fill a pot of water & bring it to a boil. Add the peas along with some salt. Boil the peas in water for 8-10 minutes or until the peas are well cooked. (The best way to tell is to pick up a few peas by spoon, let it cool a bit & try mashing with your fingers. If they mash easily, they're well cooked)
  2. Drain the water completely from the peas and add it to a mixing bowl. (do not throw the hot water just yet)
  3. To the Soy granules, add the hot water used for boiling peas. Let it sit in hot water for 2-3 minutes until the Soy granules plump up.
  4. Drain the water completely now. Press well to ensure as much of water is out.
  5. Add the cooked Soy granules to the boiled peas
  6. If the mixture s cool enough for you to handle, use your hands. Or else, using a potato / vegetable masher, mash the mixture well.
  7. Add the cilantro (or parsley), spices, minced garlic, season with salt & pepper.
  8. Add some cornstarch. If the mixture is too sticky to handle, add some breadcrumbs too.
  9. Mix well to form a thick mixture that holds its form. (Taste & adjust for any seasoning)
  10. Chill the mixture in the refrigerator for at least 15 minutes so that you can form the patties better.
  11. Divide the mixture into equal portions. Take each portion, roll into a neat ball & flatten it out evenly. (you can do these as small or as big as you like)
  12. In a pan, heat oil and add these cutlets. Don't over crowd the pan. (Use a non stick pan - preferably). Do not move the cutlets. They will release themselves once they're cooked. They need about 3-4 minutes on one side. Flip and cook for another 3-4 minutes
  13. Serve with tomato ketchup or any condiments of your choice.
Alternative - non veg version
  1. Instead of cooking the Soy, skip it & add ground lean chicken or turkey and proceed the same way.

One thought on “Soy & Peas Cutlet

  1. Fresh peas and soya are great together! And your pics are not bad at all- I think the standard amongst bloggers has gone up a lot in the last couple of years!:)

Leave a Reply