I’m making cutlets in Air fryer for quite some time now. This way not only I could avoid the deep frying part, but I get surprised also to see how crisp the cutlets come out every time. They don’t get moist either when I pack them for Sufi’s school tiffin. These delicious Quinoa Cutlets are vegan, healthy and packed with good nutrients. I hope you’ll enjoy making them at home. If you’re making this, don’t forget to share your experience with me. 🙂
Quinoa Cutlets
These crisp & tasty Quinoa Cutlets are made in an Air Fryer. They are vegan, healthy and packed with good nutrients. Serve them at tea-time, or pack as a school tiffin, they can be made ahead and stored in the freezer also.
Ingredients
- ½ cup- Quinoa (raw)
- 2 Carrots
- 10-12- French beans (chopped)
- 3- Boiled Potatoes (Medium-sized)
- 1- Onion (Medium-sized)
- 1- Green chilli (chopped)
- 1 tbsp- Fresh coriander leaves (chopped)
- 1 tsp- Ginger (chopped)
- 1 tsp- Pao bhaji masala
- ½ tsp- Cumin seeds
- ½ tsp- Roasted cumin seeds powder
- ¼ cup- Roasted peanuts
- ½ tsp- Black pepper powder
- ¼ tsp- Garam masala powder
- ½ tsp- Sugar (optional)
- Salt to taste
- 2 tbsp- Vegetable oil
- All-purpose flour/Maida tbsp- All-purpose flour/Maida
- Breadcrumb for coating
Instructions
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Peel and chop carrots. Boil french beans and carrots together, drain & keep aside.
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Rinse and cook quinoa with 2½ cups of water, and a pinch of salt until the grains become soft & translucent. Make sure that the water gets absorbed completely. Keep aside.
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Mash the boiled potatoes and keep aside.
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Roughly crush the roasted peanuts by using the mortar pestle, keep aside.
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Heat oil in a frying pan (non-stick preferably), temper with cumin seeds. Next to add the chopped onion, sauté over medium heat until light brown in colour.
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Add chopped ginger and chillies, sauté for a few seconds.
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Now add boiled carrots, French beans, pao bhaji masala, garam masala powder, black pepper powder, and salt. Mix well and sauté for less than a minute.
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Add cooked quinoa, crushed peanuts, coriander leaves, mashed potatoes, and sugar. Mix well and cook over medium heat for 4-5 minutes or until the cutlet mixture dries up a bit and leaves the edges of the pan.
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Remove from the heat and transfer the mixture on a plate.
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Let the mixture cools a little. Now grease your palms with some oil and start making ¼” thick round cutlets.
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Mix maida with ½ cup of water and make a thin mixture.
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Now dip each cutlet into this watery maida mixture first, and then coat with breadcrumbs.
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When all the cutlets are coated, preheat the air fryer at 180 degrees C. Make sure that you brushed the air fryer basket with oil before preheating.
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Arrange the cutlets gently into the basket and air fry for 20 minutes. Stop the air fryer in between and flip the cutlets after the first 10 minutes.
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Serve immediately with green chutney or tomato sauce. And don’t forget to pair it with hot Chai on the side. Enjoy!
Recipe Notes
- You can also shallow fry these cutlets if not using an Air fryer.
- These are freezer friendly cutlets. You can make them in large batches and store the uncooked cutlets in zip-lock pouches. Consume within a month or two. Just take them out from the freezer 10 minutes prior to Baking/Air Frying.
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