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Soy & Peas Cutlet


  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins
  • Yield: 10-12 medium cutlets 1x
Scale

Ingredients

  • 1 cup Fresh / Thawed Peas
  • 1/3 cup Soy granules (or chunks)
  • 2 TBsp chopped Cilantro or Parsley
  • 2 cloves of Garlic, minced
  • 1 TBsp Cornstarch / Cornflour
  • 34 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.

  • Category: Appetiser
  • Cuisine: Indian