Soya Cutlets

Methods

• Boil 3-4 cups of water in a deep non-stick pan, add the soya chunks and switch off the heat. Cover and set aside for 20-30 minutes. Stir once in 10 minutes to ensure that the chunks are soaked well and absorb water.
• Drain, squeeze out excess water and mince in a mixer.
• Chop ginger, garlic, onions, green chilies and curry leaves finely.
• Add 1 tbsp oil in a non-stick pan, add the chopped ingredients and saute till fragrant and light brown.
• Add salt, turmeric powder, coriander powder and red chilli powder and mix well. Saute till oil separates.
• Add minced soya  chunks and saute for 2-3 minutes. Sprinkle a little water, cover and cook on low heat for 5 minutes.
• Add garam masala powder, black pepper powder and coriander leaves and mix well.
• Add potatoes, mix well and remove the pan from heat and let it cool.
• Divide the mixture into equal portions and shape them into cutlets.
• Take beaten egg in a bowl and spread breadcrumbs in a plate.
• Heat oil 2 tbsps oil in another non-stick pan. Dip the cutlets in eggs, roll in breadcrumbs and place in the pan. Cook on medium heat, turning sides, till both sides are evenly golden and crisp.
• Arrange them on a serving platter, garnish them with onion rings and serve hot with tomato ketchup.