Nutrella Cutlets

I have tried over the years to work with meatless sources of protein. I just feel, once in a while it is good to have options. The latest in my quest is Nutrella or soy nuggets.

I also recently picked up a package of these soy grains that look a lot like cous-cous in the local store. I made these cutlets using a combination of these grains and let me tell you these were good! I used them as veggie burgers and they went down very well with the home crowd.

Nutrella Cutlets - TVP cutlets

Makes about 12 medium sized cutlets

Ingredients

For the cutlets

1 large sweet potato (cooked and peeled)

1 regular potato (cooked and peeled)

1 cup frozen chopped spinach, thawed and drained

1 cup prepared TVP ( this is soaked in hot water and then the excess water is squeezed out

1 cup frozen peas

2 green chillies, finely minced

2 tbsp cilantro, finely minced

2 tsp chat masala

1 tsp red chili powder

1 tsp salt

1 tsp garam masala

For the batter and breading

1 egg

3-4 tbsp all purpose flour

water as needed

1 tsp salt

1 cup whole wheat breadcrumbs (whole wheat panko works well)

Oil for frying.

Method of preparation

1. Mash all the ingredients for the cutlet together into a firm mixture, since a fair amount of frozen vegetables are used, if needed add a little chick pea flour for tightness

2. Shape into hamburger sized patties.

3. Beat the egg with flour, water and salt to form a thick batter.

4. Dip the cutlets into the batter and coat well with the breadcrumbs.

5. Place in the fride for 1 hour.

6. Heat the oil and fry well on both sides.

7. Serve with ketchup or as veggie burgers in buns.