Soya mince and sprouted moong cutlet Recipe

Cooking Directions

• STEP 1.In a bowl, combine soya mince, sprouted moong, mashed potatoes, onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Mix well to form a dough-like mixture. If the mixture is too dry, you can add a little water.
• STEP 3.Divide the mixture into small portions and shape them into cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• You can add breadcrumbs to the mixture to make it more firm and crispy.
• If you don't have sprouted moong, you can use boiled moong instead.
• Make sure to squeeze out any excess water from the soya mince before using it in the recipe.

Storage and Serving

• These cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.
• Serve the cutlets as a snack or appetizer with mint chutney or ketchup.