Baked Soya Cutlets (with flax seed powder)

On a pleasant, rainy evening I made these easy high protein, low carb, low fat snack with soya chunks. I used flax seed powder as the binding agent, which imparts a slight nutty flavor to the cutlets. These cutlets are best had with mint coriander chutney and a cup of hot tea / coffee. The recipe makes about 9 small cutlets.

What did I use:

  • 1 cup soya chunks
  • ½ cup finely chopped onions
  • ½ cup finely chopped bell peppers (or other veggies of your choice)
  • Handful of coriander leaves, finely chopped
  • 1–2 green chilies, finely chopped
  • 1 teaspoon ginger garlic paste (or use 2 garlic cloves, finely chopped and grated ginger)
  • 1 ½ teaspoon salt
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 2 tablespoons flax seed powder (for binding)

How I made it:

Preparing the soya chunks:

  1. In a pan, heat 3 cups of water. When the water begins to boil add 1 cup soya chunks to the pan
  2. (Optional) Add 1 tablespoon of milk to the water while boiling the soya chunks. Milk helps to take off the raw smell of soya chunks
  3. Let the mix boil for about 2 mins and switch off the flame. Cover the pan and let the soya chunks be soaked in hot water for 10–15 mins
  4. After 10–15 mins, soya chunks would have doubled in size. Drain out the water and rinse the soya chunks 2–3 times under running cold water
  5. Then squeeze out all the extra water by gently pressing the soya chunks in your palms

Making the soya mix:

  1. Put the boiled soya chunks in a grinder, and pulse a few times to make a coarse mixture
  2. Next, in a big bowl add the prepared soya chunks, onions, bell peppers, coriander leaves, green chili, ginger-garlic paste and combine well
  3. Add the salt, garam masala, red chili powder, coriander and cumin powder, and combine well (this is a good time to taste the mixture to make any adjustments in the mix)
  4. Add the flax seed powder and mix well to form a dough
  5. Once the dough is firm yet soft, make small patties from the dough, using your palms to flatten into cutlets
  6. Refrigerate the cutlets for 10–15 mins so that they get firm
  7. Meanwhile, pre-heat the oven to 180°C, and prepare a baking sheet
  8. Place the prepared patties on the baking sheet, and drizzle a little oil on each of the patty
  9. Bake at 180°C for 10–15 mins each side, or till the cutlets turn golden brown (baking time usually varies across ovens, so keep an eye)
  10. Serve the cutlets with mint coriander chutney and a cup of tea / coffee

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