Published: May 23, 2016 Last Modified: June 3, 2019 Freda Dias

Soya Cutlets With Spinach | Soya Tikki Recipe

Soya cutlet | soya tikki recipe with step-by-step pictures. These soya cutlets made with soya granules and spinach are a delicious, healthy, kid-friendly treat.

Hello folks!

I’m back with another healthy, vegan & kid-friendly snack recipe – Soy and spinach croquettes!

I had this large box of organic spinach that I got from Costco, I used it at least three times and yet I had about 2 cups remaining. I thought I would experiment with it in the form of croquettes. To add some volume and health quotient to it, I added soya granules/TVP.

It made for a very interesting combination, they were moist and delicate on the inside, delicious from all the seasonings with a crisp exterior, basically everything you wish for in a deep fried snack 😀

I have tried making these with potato & spinach, but somehow my little one didn’t seem to like it, so it took me by surprise when he enjoyed these soya cutlets! As I’ve never really tried making anything with soya for him, I was a little skeptical!

You know the feeling when your toddler actually loves what you make, you feel like you’ve won a battle and accomplished something huge! :p

I love converting anything and everything to croquettes or cutlets. I guess I have inherited this trait from my maternal Grandfather! Even though he was a banker by profession, he was an amazing cook! Friends and relatives remember his homemade delicious croquettes and potato chops to this day.

In fact, my grandma learned quite some deal of cooking from him. My Mum makes some really delicious cutlets too. And I’m thankful I got some of that trait as well 🙂

Let me quickly show you how to make these yummy non-fried soya cutlets using the magical paniyaram/ ebelskiver pan. If you don’t have one, flatten them and shallow fry instead.

Table of Contents

STEP BY STEP INSTRUCTIONS TO MAKE SOYA CUTLETS WITH SPINACH

Soak soya granules in hot boiling water until they puff up and double in size. Strain it and squeeze out as much water as possible.
Heat a teaspoon of oil in a thick bottomed skillet, Saute chopped onions until translucent.
Add in chopped spinach leaves, Saute until wilted. Set this aside.
Transfer the soy granules to a blender, add ginger and blend to a coarse paste without adding any water.
Transfer the soy mixture to a mixing bowl, add the sautéed spinach + onion, cumin, amchur, garam masala, turmeric powders, tomato ketchup, chopped cilantro, salt and pepper to season the mixture. Mix everything well, add a bread slice (torn roughly) mix again to form a soft dough. Try to form a lime sized round patty, if it’s holding its shape do not add more bread.
Similarly, make patties from the remaining mixture
Roll them in breadcrumbs/ semolina to coat them evenly. Refrigerate this for about 15-30 minutes.
Heat the paniyaram/ebelskiver pan, add few drops of oil in each cavity, place the prepared croquettes and fry on all sides, flipping in between until golden brown. If you do not have an appe pan, then make flat patties and shallow fry in a skillet over medium heat.

NOTES

Instead of bread crumbs, you can use boiled potatoes/ poha ( flattened rice ) or even some leftover rice for binding.
If the prepared croquettes are not very moist, the breadcrumbs/semolina won’t stick to it, in that case, dip it in cornflour slurry and then coat them with breadcrumbs.
You can add other veggies, steam them and mash lightly and add it to the mixture.
You can make it more interesting by stuffing these with cheese.
You can also use minced rotisserie chicken or any other meat of your choice in lieu of soy for a nonvegetarian version.

HOW TO MAKE SOYA CUTLETS?