Deliciously quick & easy vegetarian/
I have made these cutlets many times before in Singapore but I have never processed it. Usually, it turns out crumbly and would fall apart when I am grilling them.
I sourced online to see what I can do to make these patties stick together. There were a few ideas - to use a sticky coating like ground flaxseed soaked in water (since I am not using eggs) or process the ingredients so that they bind together. I must say processing the ingredients worked very well. The recipe below yields non spicy patties. You can add chilli flakes or chopped chilli per your preference.
Ingredients (makes 8, 3 inch patties)
2-3 tbsps canola oil
1 medium onion, chopped finely
8 oz white button mushrooms, chopped finely
1/2 green zucchini, chopped finely
1 medium sized carrot, chopped finely
2tbsps chopped fresh parsley
3 cups wholemeal Panko breadcrumbs (See Note)
1 cup fine oatmeal (ground oatmeal)
Salt and pepper to season
Saute the chopped onions in canola oil till translucent.
Add in all the chopped vegetable and let them cook till done.
Add in the seasonings per your preference.
Pour this mixture into a medium sized mixing bowl and then add in the breadcrumbs and oatmeal. Check for seasonings again.
Pour this cooked mixture into a food processor and process till all the vegetables, breadcrumbs and oatmeal bind together but it shouldn't become too pasty.
Shape into 8 patties and grill with minimal oil for 8-10mins.
Serve warm with a crisp salad or could be used as burger patty too.
These cutlets can be prepared a day in advance. Cover with cling wrap and chill them.
Panko breadcrumbs are Japanese style breadcrumbs traditionally used for deep frying. They are different than the usual breadcrumbs in that they are made from bread without the crusts thus resulting in crispier crunchier coating for all baked, grilled or fried food. They also give an amazing depth to macaroni and cheese and body to stuffed vegetables.
My girls love Nutella. Heck, any chocoholic would love Nutella! But I wasn't pleased with its first ingredient being sugar followed by highly saturative palm oil and a host of unwanted stuff including artificial flavor.
After 2 weeks, the spread started to harden.
A healthier twist to the traditional Eggplant Parmesan. I switched breadcrumbs with quinoa and chia seeds. I have never tried Quinoa so far and was quite unsure of what to expect. I must say I am now a Quinoa convert!
Quinoa are grain like seeds of the quinoa plant found in the Andes and of all whole grains, it has the highest protein content. It takes only 10-15 mins to cook and it tastes yummy just by adding a few seasonings. And because Quinoa contains 9 essential amino acids, it is a complete protein suitable for vegetarians and vegans.
Chia seeds come from a flowering plant in the mint family and are a very good source of healthy Omega 3 fatty acids and fiber. These super seeds are very versatile and because it does not alter the flavor of the food they are put in, it can be sprinkled on almost anything - salads, cereals and even ice cream!
The end result of making this dish is a crunchy, flavorful tomato based Italian dish. There are no carbs in this dish. Why not add in al dente pasta in the middle? Or serve this with mashed potatoes?
Ingredients ( Serves 6 as a side dish)
I big Eggplant, sliced thinly and soaked in salted water for 10 mins
2 tbsp EVOO plus extra for roasting eggplant slices
1 cup low fat Mozerella Cheese
1 cup Parmesan Cheese
1/2 cup quinoa
1/4 cup chia seeds
1/4 cup fresh basil, chopped
12 oz marinara sauce
2 cups spinach
Freshly ground pepper
Extra basil leaves for garnishing
Preheat oven to 400 Deg F and get a rectangle deep baking dish of 10 in by 7 in ready.
Brush both sides of eggplant with EVOO and roast in the oven on a separate baking tray for 12-15 mins till they are tender.
Meanwhile, mix the mozzarella cheese with 1/2 cup parmesan cheese and set aside.
Take another mixing bowl and mix the remaining 1/2 cup parmesan, quinoa, chia seeds, fresh basil and freshly ground pepper and set aside.
Now for the assembling.
Spread half of the marinara sauce on the baking dish
Arrange 1/2 of the roasted eggplant slices and 1 cup spinach on top and then layer with half of the mozzarella, parmesan and basil mix.
Repeat with the remaining marinara, roasted eggplant slices, the remaining 1 cup spinach and the remaining mozzarella mix.
Top with the quinoa, chia seeds mix and bake until brown for about 25-30mins.
Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.