My recipe for “Crispy veg cutlets with Soy nuggets” is made with soy nuggets as the primary ingredient and accompanies a variety of vegetables and Indian spices. I have added a crispy touch to the cutlets by coating them with shredded phyllo dough ( you can also use roasted thin seviyan (vermicilli) or bread crumbs in the place of shredded phyllo dough).
I have eaten vegetable cutlets that are loaded with potatoes, making them carb-heavy. This recipe balances the potatoes with shredded soaked soy nuggets and a variety of veggies. A mix of Indian spices adds flavor and spiciness to the cutlets.
You can eat the cutlets as a snack with a side of tomato ketchup or tamarind chutney or green chutney( made with cilantro and mint) that are commonly available in Indian grocery stores. We can also use the cutlets as a patty for the sandwiches.
Crispy veg cutlets with Soy nuggets will be an ideal snack for picnics or parties.
Please try this recipe and share your comments. Also, share it with your friends. I would appreciate it if you can leave your feedback with any suggestions and comments.
Crispy Veg cutlets with Soy nuggets
Description
Crispy veg cutlets are made with soy nuggets, a mix of vegetables, and flavorful Indian spices. These cutlets are suited for vegans and can be eaten as snacks or as a meal for lunch or dinner.
Ingredients
Indian spices and herbs
Vegetables
Other key ingredients
Instructions
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Prepare the potatoes
- Boil the potatoes in a microwave or a pressure cooker until they are soft
- Peel the skin
- Grate the potatoes
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Prepare the Soy nuggets
- Soak the soy nuggets in boiling water for 15 minutes
- Strain the water and squeeze the soy nuggets so that they become dry
- Using a kitchen blender or food processor, shred the soy nuggets. We need a smooth shred or a minced texture.
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Prepare the vegetables
- Mince the green chilies
- Shred/mince the carrots
- Cut the green beans into thin rings
- Chop the Cilantro
- If using frozen veggies, thaw them and keep them in boiling hot water for about 5 minutes
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Mix the Ingredients
- Take a wide mixing bowl and add the grated potatoes and minced soy nuggets
- Add all the vegetables, herbs, spices, cornflour, salt, pepper, and lemon juice
- Mix well with your hands until you get a smooth mixture
- Check for the taste and adjust salt level
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Make the cutlets
- Take about 4-5 tablespoons of the mixture and roll it in the palm of your hands to form a nice smooth ball ( approximate diameter of 1.5 inches)
- Flatten the ball to form a flat cutlet of about 1/2 inch thickness. Roll the cutlet on its sides to smooth out the edges.
- Depending on the size, we should be able to get 12-14 cutlets ( may vary based on the exact size and thickness of the cutlets)
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Prepare the coating for the cutlet crust
- Mix the all-purpose flour with water in the ratio of 1:4 to prepare a smooth slurry.
- Mix 1/4th quantity of red chili powder, salt and cumin powder in the all-purpose flour slurry
- Thaw the shredded phyllo dough. Once it is thawed, mince it using a kitchen blender.
- We want 3-4 mm length shredded phyllo dough
- Arrange the items in the following sequence before getting ready to shallow fry : cutlets, All-purpose flour slurry, Blended shredded phyllo dough
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Shallow fry the cutlets
- Take a thick and flat bottomed frying pan about 12 inches in diameter
- Pour the cooking oil and heat it for 2 minutes
- Take one cutlet at a time, dip it in the all-purpose flour slurry so that the liquid coats the entire surface
- Next, dip the slurry coated cutlets in the shredded phyllo dough powder so that the entire cutlet is covered in shredded phyllo dough powder on all sides
- Slowly drop the cutlet into the oil. The cutlet should be dipped in oil at least until half the thickness
- Keep the heat at a medium level
- You can add 4 cutlets in one round of frying.
- Turn over the cutlets after two minutes. Let the cutlets fry on each side for at least 2 minutes
- When you get golden brown color on both sides, the cutlets are ready to be removed from the oil
- Transfer the cutlets onto a plate covered with a paper towel. This will help absorb the extra oil from the cutlets.
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Serving
- Serve the Crispy veg cutlets while they are still hot
- The cutlets are best eaten with a side of tomato ketchup, or a combination of green and tamarind chutneys
Notes
- You can prepare the patties and freeze them for a few days
- OR you can store them in the refrigerator up to one week before frying them
- The fried patties also can be stored for 3-4 days but need to be reheated before serving
- You can use the cutlets as patties for sandwiches or burgers