- 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.
ACTIVITY: It’s an Oily Affair
List any 10 plants that are used to produce cooking oil.