Spinach Mushroom Soya Cutlets

Spinach Mushroom Soya Cutlet is a delicious and healthy snack option . Just like any other cutlets making this easy with almost same spices and method. But this is not deep fried ,I often make all kind of cutlets/patties on Tawa with little oil. You may have not heard about this cutlet combination before as its my own recipe. I developed this recipe to add some protein and fiber in the snack to help my clients to eat tasty food when on diet plan.

I'm a great fan of spinach and mushroom combinations,so I often make use of these two ingredients to prepare most of the dishes which helps in weight management. Spinach and Mushroom both have high water content and low calories and lots of nutrients. And also one advantage of this combination is spinach is very high in Sodium and mushroom on other hand is very low in sodium and high in Potassium . Mixing these two gives you a great taste with all nutritional benefits .

So when you are on a diet or planning for any kind of weight loss prepare this good protein and nutritional rich cutlets and have it alone or along with some tomatoes , cabbage or some veg soup for a main meal. But limit yourself to 2-3 cutlets ,as all your nutritional demands per meal will be met. Here soya chunks are used which provides you with protein. Bread crumbs gives that crunchy texture from outside and little amount of carbs are also met.So this can be a meal for weight watchers, snacks for kids and kitty parties .You can also serve this as starter in parties.

Similar recipes on blog are : Sabudana Vada,  Raw Banana Tikki , Poha Cutlets , Vegetable Cutlets 

RECIPE CARD FOR SPINACH MUSHROOM SOYA CUTLETS

Recipe Card

 

Step by Step Directions for making Spinach Mushroom Soya Cutlets:

Keep potatoes for boiling. Remove skin, mash potatoes and keep aside.

Whilst ,wash soya mini chunks and set aside. In a pot, add 1 cup water, soya chunks and bring it to rolling boiling.

Using a colander, drain water, squeeze extra water from soya chunks and keep it aside.

Take a wok/pan/kadai , heat 2 teaspoon of oil for this add onions, ginger garlic paste and saute till raw smell goes off. Add chopped green chillies.

Now add in chopped spinach saute for a minute, add chopped mushroom , ¼ teaspoon salt and cook till it becomes completely dry. For this add gram flour/ besan , so that the moisture content will be absorbed.

For this add mashed potato, coriander leaves, coarse ground soya and mix well. If there is still moisture , you can add 1 tablespoon of Bread crumbs for binding also.

Shape the cutlet/patties using moulds or rolling and flattening between your palms and refrigerate for 10 minutes.

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Mix cornflour with  3 tablespoon of water and make a thin paste. Dip the refrigerated cutlet in cornflour paste and roll on bread crumbs.

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Heat Tava/ griddle, grease tava with oil and place the cutlets over it. Drizzle some oil on patties , flip and cook on both sides till it looks golden in colour.