Soya Bean Cutlet with Sauce Recipe

Soya beans are a nutrient-dense legume packed with high-quality plant protein, healthy fats, fibre, vitamins ( vitamin B, folate), minerals (potassium, magnesium, iron), and unique bioactive compounds like isoflavones. A healthy person can regularly include it in their diet. You can make delicious side dishes or tasty snacks. Soya Bean Cutlet is a nutritious and delicious snack made using soya beans, spices, and herbs, shaped into cutlets and fried until crisp and golden. This wholesome and protein-rich snack is perfect for tea time or as an appetiser for gatherings. A delicious tomato sauce for the soya cutlet has also been added. Give it a try. 

Ingredients for Soya Bean Cutlet with Sauce:

1. Soya bean chunks – 1 cup
2. Salt and turmeric powder – As required
3. Oil – 4 big spoons
4. Ginger chopped fine – ¼ small spoon
   Garlic chopped fine – ¼ small spoon
5. Onions chopped fine – ¼ cup
   Green chillies chopped fine – ¼ small spoon
6. Garam masala powder – A pinch
   Chilli powder – 1 small spoon
   Coriander powder – 1/2 small spoon
7. Boiled potatoes smashed – ½ cup
8. Salt and pepper powder – For taste
9. Maida, bread crumbs – As required
   Yellow yolk – From 1 egg
10. Oil – For frying

For sauce:

11. Tomato, cherry tomato – 6 each
12. Oil – A little
13. Garlic chopped fine – 1/2 small spoon
14. Onion chopped fine – 1 small spoon
15. Basil leaf – 2

How to prepare Soya Bean Cutlet with Sauce?

1. Wash the soya bean and soak it in water for 1 hour.
2. Boil water with salt and turmeric powder, and cook the soya beans well.
3. Once cooled, remove water completely and mash the soya beans thoroughly.
4. Heat oil in a pan and sauté ginger and garlic.
5. When the garlic turns golden brown, add onions and green chillies and sauté again.
6. Add the masala powders and fry until the raw smell disappears.
7. Add smashed potatoes and soya chunks.
8. Add sufficient salt and pepper, mix well, and switch off the flame.
9. After the mixture cools, make small balls from it.
10. Flatten each ball and shape it into small cutlets.
11. Dip each cutlet in maida, then in egg yolk, and finally coat with bread crumbs.
12. Ensure each cutlet gets a fine, even coating of bread crumbs.
13. Heat oil and deep-fry the cutlets until golden and crisp.
14. Serve the hot cutlets with any sauce of your choice.
15. To prepare a special tomato sauce, dip red tomatoes in boiling water for 1 minute.
16. Transfer them immediately to cold water, peel off the skin, and cut into small pieces.
17. Heat oil in a pan and sauté garlic until golden brown.
18. Add chopped onions and tomato pieces and cook until they soften.
19. Cut cherry tomatoes in half and add them to the mixture.
20. Add basil leaves, mix well, and turn off the flame.
21. Serve this sauce along with hot cutlets.

Courtesy: Vanitha Magazine, April 1-14, 2010

Read a few more cutlet, tikki and patties recipes. Here is the page link. Click on the images in the gallery to read.