Receta Quinoa cutlet
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:
Ingredients:
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 Preparation method:
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. Notes:
Keep flame in medium and very gentle while shallow frying cutlet.
You may deep fry this cutlet instead of shallow frying.
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