Description
Healthy and delicious quinoa and mushroom cutlets.
Ingredients
- 1 cup Water
- ½ cups Quinoa
- 1 slice Bread, Crust Removed
- 3 Tablespoons Chopped Coriander
- Oil, For Frying
- ½ Onion, Chopped
- 4 cloves Garlic, Chopped
- 4 Green Chilies, Chopped
- 1 cup Mushrooms, Chopped
- 2 Tablespoons Ground Pepper
- 1 Egg Yolk (See Note)
- Salt To Taste
- 1 cup Bread Crumbs (Panko)
Preparation
Bring the water to boil. Add the quinoa, close the lid and let it cook. It will take around 20-25 minutes to absorb all the water. Once cooked, set aside.
Place the bread and the coriander in the mixer and pulse once. Just one buzz is enough to crumble the bread. These are the fresh bread crumbs we will be using in the mixture. The purpose of using fresh bread crumbs are that they will absorb the excess moisture from mushroom and onions.
Heat a pan with a little oil and fry the onions, garlic, and green chilies, until caramelized. Add mushrooms and ground pepper, cook for another 5 minutes. Blend the mixture in the mixer.
Add the mushroom mixture, fresh bread crumbs and the egg yolk to the cooked quinoa. Do not add water. Add salt according to taste.
Form patties/cakes/cutlets. Dip in the panko bread crumbs and pan fry (do not deep fry) in some oil.
Enjoy with ketchup and some fresh onions for crunch.
Note: You can omit the egg yolk and instead use thrice the amount of bread slices when making the fresh bread crumbs.
