Quinoa Veggie Cutlets

Here is a great kitchen sink, healthy veggie cutlet. I know in the United States – a cutlet implies a thin piece of breaded, fried meat but in India it is a mish mash of all kind of veggies and /or ground meat made into patties.  

You can substitute the veggies with what you have on hand and add ground meat if you wish. I love the addition of quinoa which makes these a complete meal. I usually serve them hot with mint chutney.  Click here for recipe.

Quinoa Veggie Cutlets 

Serves 4

Ingredients:

1 cup quinoa, cooked according to package instructions 

2 large carrots, shredded

2 medium sweet potatoes, cubed

1 large onion, sliced

1 bunch spinach, chopped fine

1/4 inch piece of ginger, sliced into thin slivers

1 tsp paprika

1 tsp turmeric

2 tsp ground cumin

1/4 tsp cayenne 

salt & pepper to taste

1 small bunch cilantro, chopped

Extra virgin olive oil

Method:

Preheat oven to 350 F. 

In large bowl, combine the cubed sweet potato with 3 tbsp of olive oil and some salt and pepper.

Lay this out on a well oiled sheet pan and roast for 25 – 30 minutes or until sweet potato is softened. make sure it doesn’t burn.

Remove and set aside.

In a wok, add 3 tbsp oil and add the slivered ginger. Fry for a minute then add the sliced onions and carrots. Sauté well till onions begin to brown and the carrots soften – about 8-10 minutes.

Add the spices – paprika, turmeric, cumin, cayenne and mix well. Then add the roasted sweet potatoes and spinach and cook on high heat for about 10 minutes. Mash it all together gently with the spatula.

Add the cooked quinoa and cilantro and mix it in making sure everything is well combined. Season with salt and pepper.

Set this aside until cooled.

Taking out a small handful of the mixture at a time, use your hands to shape it into individual patties. Lay these out on a cookie sheet ( you can cook them right away or put in the fridge for later)

Heat a frying pan ( I use cast iron)and add about 1 tbsp oil, when it is hot add several patties to it without overcrowding the pan. Cook for a minute or two until it begins to brown and gets a slight crisp brown to the bottom. Then flip the patties over and allow the same to happen to the other side. Remove from pan and cook the rest of the patties in the same way. 

Serve hot with mint chutney.