Quinoa is a protein-packed food, with its nutty taste and chewy texture, is flavorful as well as filling. It is a low-cholesterol source of complex carbohydrates. I had tried different dishes with quinoa and one of my favourite dishes among them is quinoa cutlet. It was really flavourful and delicious. Other quinoa recipes are:
Yields 15 or more
- 1/2 cup – Quinoa (uncooked)
- 2 nos – Medium potato ( I used 4 small potatoes)
- 1/4 cup – Green peas
- 1/2 cup – Onion (chopped finely)
- 1 tsp – Ginger and garlic (chopped finely)
- 1/4 tsp – Turmeric powder
- 1/2 tsp – Red chilli powder
- 1/2 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- 1 tbsp – Mint leaves (chopped)
- 1 tbsp – Coriander leaves (chopped finely)
- 1 tsp – Oil for sauteing
- Oil for shallow frying
- Salt to taste
For outer layer:
- 3 tbsp – Maida / All purpose flour
- 1/4 cup – Breadcrumbs
- 1 pinch – Salt
- Water as needed for coating
- Wash and cook quinoa in 1 cup of water (1 :2 ratio), until well cooked and set it aside.
- Wash and pressure cook potato for 2 whistles or until well cooked. Mash and set it aside.
- Heat oil in a pan, add ginger garlic chopped, onion, green peas and required salt, saute for few seconds. Followed by turmeric powder, red chilli powder, coriander powder, garam masala powder, saute for 1 to 2 minutes, set it aside.
- Take a mixing bowl, add cooked quinoa, mashed potato, sauteed green peas with masala, chopped mint and coriander leaves, required salt and mix well gently.
- Shape this mixture into round or oval shaped patties. Dip first in the maida mixture (mix maida in water with a pinch of salt.consistency should be watery) and then the bread crumbs;coat well on both the sides. Shallow fry until nicely browned. Serve hot with tomato ketchup or any chutney.
- Keep flame in medium and very gentle while shallow frying cutlet.
- You may deep fry this cutlet instead of shallow frying.
- You may increase or decrease the quantity of red chilli powder as per your spice level.