Aug 29 2016.
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Lazy Sunday afternoons have been dedicated to trying out unusual recipes. One of them being this fantastic cutlet dish. Taken from the food site Malini’s Kitchen this delicious treat requires ingredients that are found easily in your kitchen.
An effortless make, these soya cutlets are a heavenly indulgence for both vegetarians and carnivores alike. It would make an ideal teatime snack or even as an appetizer. It might not be the most attractive looking edibles you can serve your guests, but these scrumptious morsels will most certainly tantalise their taste buds.
If you thought soya could be best served as curry only, this recipe will certainly prove you wrong in the most delectable way possible.
Ingredients
50g – 60g of soya
1 egg
1 (medium size) boiled potato
1 (medium size) onion
2 - 3 cloves of garlic
5 tbs of flour
Chilli powder (roasted)
Curry powder (roasted)
Salt
Pepper
Directions
Place the soya in a bowl, fill it with water and let it soak for two hours.
Then drain the water, squeeze the excess liquid out and place the soya in a bowl.
Add a teaspoon of salt, pepper and two teaspoons of curry powder and chilli powder to the soya, mix and leave it to marinade.
Wash, peel and cut the onion in to small chunks. Peel the garlic and cut the potato in to chunks and set it all aside.
Add the soya, garlic, onion and potato in to the food processor. Add half a teaspoon of curry powder and chilli powder to it and blitz until the soya has minced.
Crack the egg in to a saucer and whisk until it’s smooth. Dump the flour on a flat surface.
Empty the mixture in to a bowl. Using your hands, take about two tablespoons of soya in to your hands and make it in to small balls.
Take each of them, dip it in to the egg wash and then coat in the flour.
Pour oil in to saucepan and place it on a medium high heat.
When the oil is sufficiently hot, add the soya cutlets in to the oil and fry. (Flip the cutlets over for even frying)
Once the cutlets are cooked, fish them out and place them on paper serviettes.
Serve while they are hot.
Disasters, Warnings and Tips
These are sooo good even the most advanced soya hater will love them.
Feel free to increase and decrease the spices as you see fit.
I found the book Train To Pakistan by Kushwant Singh. #Yay
The water draining business here is a little icky - but totally worth it.
For a powerhouse flavour, add celery leaves in to the food processor before processing.
Text and photographs by Shazzana Hamid
1 Comments
RR says:
Aug 31, 2016 at 04:43 pmThis is GODE food. Good for bayiyas.