Crispy Quinoa And Spinach Cutlets Recipe

About this recipe

Crispy quinoa and spinach cutlets packed with protein and earthy spices, served with a tangy mint chutney for a delightful snack.

Ingredients

• 100 g Quinoa
• 250 g Spinach
• 1Kg Potato
• - Rice Flour
• 250g Green Chilli
• loose Ginger
• 50 g Cumin Powder
• - Coriander Powder
• 100 g Salt
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Rinse the quinoa thoroughly under running water and cook it in boiling water until soft and fluffy.
2. 2. Wash and chop the spinach finely, then blanch it in hot water for 2 minutes and squeeze out excess water.
3. 3. Mash the boiled potatoes in a large mixing bowl until smooth and lump-free.
4. 4. Add the cooked quinoa, blanched spinach, rice flour, green chilies, grated ginger, cumin powder, coriander powder, and salt to the potatoes.
5. 5. Mix everything well until you have a cohesive dough-like mixture. Adjust seasoning if needed.
6. 6. Shape the mixture into small, flat cutlets, ensuring they are evenly sized for uniform cooking.
7. 7. Heat vegetable oil in a non-stick pan over medium heat until it shimmers.
8. 8. Place the cutlets in the pan and cook them on each side for 3-4 minutes until golden brown and crispy.
9. 9. While the cutlets are cooking, prepare the mint chutney by blending mint leaves, lemon juice, and a pinch of salt until smooth.
10. 10. Drain the cutlets on a paper towel to remove excess oil and serve hot with the mint chutney.