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quinoa cutlets, spicy quinoa cutlets, homemade bread crumbs
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Spicy Quinoa and vegetable cutlets
Prep Time
30 mins
Cook Time
10 mins
 
Servings: 23 cutlets
Ingredients
  • 1 cup Quinoa
  • 3 tablespoons oil
  • 1/4 cup finely chopped onion About 1/2 medium sized onion
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika / 1/2 teaspoon red chilly powder
  • 1 cup grated carrots and beans About 2 carrots and 6 beans
  • 1 Large potato boiled and mashed ( 1 and 1/2 cup mashed)
  • Salt to taste
  • COATING: You can also use a well beaten egg
  • 2 tablespoons all purpose flour/maida
  • 1/2 tablespoon cornstarch
  • 1/2 cup water
  • bread crumbs
  • oil for frying
Instructions
  1. COOKING QUINOA: Rinse quinoa well in cod water. Bring 2 cups of water to boil. Add 1 teaspoon of salt and quinoa. Reduce the heat to low, cover the pan and let it cook for 15-20 minutes. One done, fork it up and keep aside.
  2. Heat oil in a pan. Add onions and sauté until translucent. Add garam masala + turmeric powder + paprika, mix and then add the shredded vegetables and salt. Let this cook on medium high till the water from the vegetables evaporate. Add potato and cooked quinoa and mix well until the mixture is dry. Taste and adjust the salt if needed. One the mixture cools, roll a golf sized ball and flatten these into patty. Dip this in the all purpose flour or egg coating and coat it with bread crumbs.
  3. Pour oil in a pan barely enough to cover the coating. Fry on medium to medium high heat till the coating is golden brown in color.
  4. COATING: Mix all purpose flour + cornstarch + water to form a slightly thick batter.
Recipe Notes

Serve this with green chutney or ketchup.

This freezes well. Arrange this half an inch apart on a greased tray or one lined with plastic wrap and place it in the freezer. After 30 minutes take this out and transfer into a freezer bag or box and store in the freezer.
You can use as many as you need easily, without having to thaw the entire batch.
To thaw. Leave it outside for 30 minutes or in the refrigerator for 4-5 hours.