Quinoa-mung veggie cutlets

Name: Quinoa-mung veggie cutlets
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 11/2 cup cooked quinoa plus mung; 3/4 c avocado pulp; 1 c carrot grated; 1/4 c zucchini grated; 2 tsp coriander leaves chopped; 6 crry leaves. chopped; 1 tsp green chilli paste; 1 tsp ginger garlic paste; Salt to taste; 1 tsp chilli powder; 1/2 tsp pepper powder; 1/4 tsp asafetida powder; 1/4 tsp methi powder; 1/2 tsp cumin powder; 2 tbsp ragi flour; 1 tbsp oil; 1 c panko bread crumbs; 1/2 C OIL FOR SHALLOW FRY

Lakshmi Sridharan Ph D @cook_19872338

USA

Definitely a all time favorite. Good recipe. My recipe is not a copy cut recipe. I made the recipe a little more rich in nutrients by cooking quinoa with split mung with skin. Instead of cabbage I used zucchini that is anti diabetic. I do not use chat masala. I included spices turmeric, cumin, ajwan, methi and asafetida, red chili powder, green chili, ginger, garlic as you did. It males an excellent appetizer for a party. Serve for lunch or as tea time snack @
Suchitra S(Radhika S) @Suchi2019 #TRT #snack

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

30 mins

6 servings

11/2 cupcooked quinoa plus mung
3/4 cavocado pulp
1 ccarrot grated
1/4 czucchini grated
2 tspcoriander leaves chopped
6crry leaves. chopped
1 tspgreen chilli paste
1 tspginger garlic paste
Salt to taste
1 tspchilli powder
1/2 tsppepper powder
1/4 tspasafetida powder
1/4 tspmethi powder
1/2 tspcumin powder
2 tbspragi flour
1 tbspoil
1 cpanko bread crumbs
1/2 COIL FOR SHALLOW FRY
SNACK

Saved

Steps

30 mins

1

Soak quinoa with mung in 4c of water for 30 minutes. Cook in a cooker following manufacturer’s instructions until it is comp,etely cooked. Remove from the cooker and let it cool
2

Mash avocado in a bowl, add ginger garlic paste, chilli paste, carrot, xucchini, sesame seeds, curry leaves and coriander leaves. Add all spices and salt, combine it well
Add the cooked quino plus mung. Add 2tbsp oil. Knead well with your fingers.
3

Make lemon size balls. Roll the balls in bread crumbs to coat them well.
4

Over medium high heat keep a skillet. I use cast iron skillet as it retains heat.
Add 1/4c oil, spread it. When oil is hot place the balls and flatten with a spatula. Spray oil on the surface. Reduce the heat. After a few minutes flip and cook the other side. Both sides should be cooked evenly and crisp. I fried 6 cutlets together. it took about 8-10 minutes.
5

Transfer the cutlets to a serving plate. Serve with chutney or ketchup. I served with ketchup and mint cilantro chutney. Enjoy the nutritious healthy flavorful cutlet for lunch or tea time. It is undoubtedly a party favorite as an appetizer

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on July 17, 2025 20:50

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography