Cutlets in some form make their way into our lunch boxes at least once a week. Sometimes they get inside a bun and take the form of burgers, sometimes they’re a snack and not the main meal. And while I pan fried them initially, I found that baking takes far less effort. And I can get other things done while the cutlets are baking away. Healthy, effortless and quick, these tasty cutlets are great at any time of the day.
1 cup Mixed Vegetables, cooked
1 cup Potatoes, cooked
1 Onion, chopped
2 tsp Ginger Chilli Garlic Paste
2/3 cup Soy Granules, prepared as per instructions on the pack
3 tbsp Bread crumbs
Salt to taste
1 tsp Oil + oil for greasing the baking tray
Heat the oil and fry the onions for 2-3 minutes. Add the ginger chilli garlic paste and fry for another minute. Add the potato and vegetables and mix well. Add the salt and mash the mixture.
Drain the soy granules and add to the vegetable mixture. Add the bread crumbs, mix well and shape into cutlets.
Grease a baking tray and place the cutlets on it. Bake at 200F for 15 minutes, turning once after 10 minutes.
Serve hot with sauce or chutney. I got around 12 cutlets from this recipe.