It's been a very long time since I made cutlets, I always thought it was a long and tedious job. Couple of weeks back, we had some friends visiting us in the evening and I made this for a snack. I had cooked breakfast, lunch, baked a cake and still had time to make these cutlets, it was then that I realized that they didn't take much time to prepare but a little bit of planning. I had a packet of soy granules, so just went ahead and used it along with some vegetables for making these cutlets. They were simply too good, my daughter who is not a big fan of the store bought ones, loved these, just serve them with some sliced onions and tomato sauce/ ketchup..
Need To Have
- Soy Granules - 1 cup
- Boiled And Mashed Potatoes - 1 cup
- Green Beans - 1 cup, chopped
- Carrots - 1/2 cup, chopped
- Beets - 1 cup, chopped
- Fresh Or Frozen Peas - 1/4 cup
- Bread Slices - 2
- Chopped Coriander - 1/4 cup
- Lemon Juice - 2 teaspoons
- Turmeric Powder - 1/4 teaspoon
- All Purpose Flour/ Maida - 2 tablespoons
- Bread Crumbs - 1 to 2 cups
- Oil for deep frying
- Salt to taste
- Chopped Ginger - 2 teaspoons
- Garlic Cloves - 5
- Coriander Seeds - 1 tablespoons
- Green Chillies - 5
Grind coarsely all the ingredients given under ' to grind ', without adding any water. Put the soy granules in 2 cups boiling water, cover and leave it for 20 to 30 minutes. Drain, squeeze out the water and keep. Cook the beans, carrots, beets and peas, when you cook the potatoes. To the soy granules, add the potatoes, cooked vegetables and mix.
Then add the ground mix, turmeric powder, lemon juice, salt and mix it one more time. Wet slightly the bread slices, tear it into small pieces, add it to the mixture and mix it well, so that it's no longer very wet and good enough to shape into cutlets/ patties.
Shape the patties and leave it in the fridge for about 20 to 30 minutes. Mix the all purpose flour/ maida in about 1/2 cup of water and take the bread crumbs in a plate. Take the patties, dip lightly in the flour and water mixture, roll it in the bread crumbs and keep.
Heat the oil, add the cutlets, a couple at a time and deep fry till they turn golden brown on both sides. Remove, drain and serve them warm with some onion slices and tomato sauce/ ketchup.
If you have a toaster oven, then you can make the cutlets ahead of time and warm them before serving.
You can do everything except the frying part, the previous day itself and refrigerate.
I tried shallow frying them too, but the texture is different from those that are deep fried, they were more like tikkis or patties, moreover when doing in large quantities, deep frying saves time.
Don't leave out the beets, it gives a nice color and taste to the cutlets.