I don’t know about the rest of the world but cutlets/ croquettes are popular tea time snacks in my hometown. You step into any local café this savoury goodness is a must to see on their menu. It’s one of my favourites and I love the way they serve it with ketchup and onion-green chilli salad as the side with a cup of hot cutting chai.
Also, I like how simple those cafés are. They don’t really care about the ambience or presentation as the people who visit these cafés are there to only grab a bite. They don’t go there to chit-chat over a cup of coffee. Maybe because of this the food that they serve there gives me a feeling of simplicity, and that could be the reason why I feel homely & connected to cutlets like any other Malayali.
This snack is known for its meaty flavours mainly beef and chicken although the veg version is also available. Since I belong to a vegetarian family, when I decided to make this at home, veg version was obviously my option but I didn’t want to make the typical veg cutlets. As of now, I have tried a couple of veg-friendly versions of it and the recipe I am featuring here today is a soy filling one.
I know most of us don’t have a liking for soy products especially if it is soy chunks. However, these cutlets surprised me and my taste buds in a very pleasant way. Well, I understand that it is difficult to believe that soy chunk cutlets are tasty but how would you know unless you try it. So, let’s get down to the recipe.
Soy Chunks – 15-20 pieces
Potato – 1 medium boiled & mashed
Carrot – 1 grated
Onion – 1 chopped
Green Chili – 2 chopped
Ginger Garlic paste – 1 ½ tsp
Turmeric – 1 tsp
Kashmiri Chilli – 1 tsp
Coriander powder – 2 tsp
Garam Masala – 1 tsp
Salt – to taste
Flour – 2 tbsp.
Corn Flour – 1 tbsp.
Water – to make the batter
Bread Crumbs – for coating
Oil – for deep frying + 1tbs for stir fry
- Cook the soy chunks in water with ½ tsp turmeric till it turns soft and spongy.
- Drain & wash it well and squeeze out all the excess water in it.
- Blend in a mixer to get a shredded texture.
- Heat 1tbsp oil in a pan, add onion and sauté until translucent.
- Add the ginger garlic paste and finely chopped green chillies and sauté well.
- Add salt, Kashmiri chilli, coriander powder, turmeric and garam masala and stir fry till the raw smell is gone.
- Add the grated carrot and the shredded soya chunks and stir fry till the mixture is roasted well. Switch off the flame and keep the mixture aside to cool down.
- Add the mashed potato to the soy mixture and mix well to form a non-sticky filling.
- Make a medium-thin consistency batter of flour, corn flour and water without any lumps.
- Take lemon size balls of the soya filling and shape it into small patties.
- Dip these patties one by one in the batter and roll them up in the bread crumbs and deep fry them until golden brown.
- You can replace the batter with egg whites which give an even & better binding of the bread crumbs to the patties.
- If using the batter make sure the patties doesn’t get soaked in the batter. The purpose of the batter is to help coat the bread crumbs to the patties.
- If the filling is sticky then add some bread crumbs to it and mix well.