Quinoa Cutlets

The rest of the family thinks that cooked quinoa has no appealing flavor though I don't have any problems with it. I cook it as I do rice and eat it with sambhar and curry regularly. I have noticed that a little quantity of quinoa is more fulfilling than a plateful of rice and so a good one while dieting from my humble point of view. Last week after we finished our lunch, I refrigerated the left over quinoa. When the time came to use it, I decided to turn into a totally different dish so that the whole family enjoys it. And so were born these delicious cutlets that were appreciated at our home without anyone realising what they were actually made of. Mission accomplished. :)
Other quinoa dishes I published here so far are
Green Mango-Coconut Quinoa
Quinoa Kheer
Quinoa-Vegetable Upma
Quinoa Pongal
Quinoa Bisibelehuli

Ingredients for about 15 medium sized cutlets:
1 cup cooked quinoa
1 potato - peeled, cooked and mashed
1 carrot - peeled and cut into big chunks
1 onion - finely minced
Few Tbsp of semolina 
Salt & chili powder to taste
A pinch of turmeric powder
Few curry leaves and cilantro leaves minced
Oil for shallow frying

Method:
* Blend everything in a food processor except the onions. Remove the mixture, add onions and mix well to combine. Alternatively, you can leave out semolina and dip the cutlets in bread crumbs instead.
* Divide the mixture into  12 - 15 portions depending upon the size of the cutlets you prefer. Shape each portion into a ball with greased hands and slightly flatten them into thick discs. Repeat the step with the remaining mixture.
* Shallow fry (or tawa fry with little oil) cutlets in batches on low flame until golden brown.
Ours were served with ketchup.

They are going to Srivalli's "Kid's Delight" event - hosted by Harini - Jaya this month with the theme "Dressing up Leftovers".

Comments