Soya Cutlets

This soya cutlet recipe by SWEENY DIAS is great as a party appetizer, snack box treat or tea-time snack. Make the mixture in advance and store it in your fridge for use when you’re in a pinch.


  • 100 grams soya chunks
  • 10 grams ginger
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon mint leaves
  • 4 mushrooms, chopped
  • 3 tablespoons sweet corn
  • 1 green chilli, chopped
  • 3 multigrain bread slices
  • Salt to taste
  • 1 tablespoon oil for shallow frying


  • Soak the soya chunks for 10 minutes and then boil them till the chunks swell up. This takes approximately 5 to 7 minutes.
  • Drain the water and then squeeze all the excess water out of the chunks.
  • Put the soya chunks into a blender jar, add the mushrooms, corn, green chilli, ginger, mint leaves, coriander leaves and salt to taste and blend to a coarse paste. Place the paste in a big bowl.
  • In another blender jar, break the bread slices into smaller chunks and whizz them to make fresh soft breadcrumbs.
  • Keep 3 tablespoons of breadcrumbs aside and mix the rest in the soya and vegetable paste. Mix well to make a smooth mixture.
  • Shape this into round cutlets. Once they are all done, roll the cutlets in the remaining breadcrumbs, pressing the breadcrumbs into the soya cutlets. This will yield crispy cutlets.
  • In a pan, heat the oil and shallow fry the cutlets over a medium heat.
  • Once golden brown on the underside, flip them over and cook the other side till crispy.
  • Serve these delicious protein-rich soya cutlets with tomato ketchup or green chutney.

Sweeny Dias from MumbaiFoodScenes is an active Instagram blogger. She is on a sojourn to explore the culinary world as a Mumbaikar and tells her followers what makes it to the final cut. MumbaiFoodScenes guarantees instant food cravings—from humble eateries to fine-dining luxuries, she covers it all. Follow her on Instagram @mumbaifoodscenes.

ACTIVITY: It’s an Oily Affair

List any 10 plants that are used to produce cooking oil.


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