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. 🙂
Yield: 16 cutlets
- Quinoa- ½ cup (raw)
- Carrots- 2
- French beans- 10-12 (chopped)
- Boiled Potatoes- 3 Medium sized
- Onion- 1 Medium sized (chopped)
- Green chilli- 1 (chopped)
- Fresh coriander leaves- 1 tbsp (chopped)
- Ginger- 1 tsp (chopped)
- Pao bhaji masala- 1 tsp
- Cumin seeds- ½ tsp
- Roasted cumin seeds powder- ½ tsp (Dry fry the cumin seeds over medium heat until fragrant. Care should be taken not to burn them. Grind using a food processor.)
- Roasted peanuts- ¼ cup
- Black pepper powder- – ½ tsp
- Garam masala powder- ¼ tsp
- Sugar- ½ tsp (optional)
- Salt to taste
- Vegetable oil- 2 tbsp
- All-purpose flour/Maida- 2 tbsp
- Breadcrumb for coating
Peel and chop carrots. Boil french beans and carrots together, drain & keep aside.
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.
Mash the boiled potatoes and keep aside.
Roughly crush the roasted peanuts by using the mortar pestle, keep aside.
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. Add chopped ginger and chillies, sauté for a few seconds. 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. 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. Remove from the heat and transfer the mixture on a plate.
Let the mixture cools a little. Now grease your palms with some oil and start making ¼” thick round cutlets.
Mix maida with ½ cup of water and make a thin mixture. Now dip each cutlet into this watery maida mixture first, and then coat with breadcrumbs. 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.
Arrange the cutlets gently into the basket and air fry for 20 minutes. Stop the air fryer in between and flip the cutlets after first 10 minutes.
Serve immediately with green chutney or tomato sauce. And don’t forget to pair it with hot Chai on the side. Enjoy!
- 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 before Baking/Air Frying.