Soy Chunk Cutlets

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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.

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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.

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Recipe

Ingredients:

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

Method:

  • 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.

Tips:

  • 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.
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