Soya Chunk Cutlet – Crispy Soya & Potato Cutlets

Soya chunks take on spice beautifully. Mixed with potato and onion, they make hearty cutlets that are a great vegetarian alternative to meat cutlets.

Tips from the Ruchippura kitchen

• Squeeze the soaked soya chunks really well – extra water makes soft cutlets.
• Cool the mixture before shaping.
• Serve with tomato sauce.

Lakshmidevi Nair

Soya Chunk Cutlet (Crispy Soya & Potato Cutlets)

Protein-rich soya chunk cutlets – ground soya and potato cooked with onion and spices, coated in egg and breadcrumbs and fried until golden.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 cutlets

Course: Snack

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup soya chunks
• 1 cup potato cooked and mashed
• 1 cup onion finely chopped
• 1/2 tsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1 tbsp green chilli finely chopped
• 1/4 tsp turmeric powder
• salt to taste
• 1 egg beaten
• 1 cup breadcrumbs
• 2 cups oil for frying

Method

 

1. Soak the soya chunks in hot water for 5 minutes, then squeeze well.
2. Fry them briefly, then grind.
3. Heat a tablespoon of oil in a kadai and sauté the onion until brown.
4. Add the chilli powder, green chilli, turmeric, ginger-garlic paste and salt, and stir for 5 minutes.
5. Add the soya and mashed potato and mix well. Leave to cool.
6. Shape into cutlets, dip in beaten egg and coat with breadcrumbs.
7. Fry until golden brown and serve with tomato sauce.