Crispy Shami-Style Soya Cutlets
"Experience the ultimate vegetarian indulgence with these protein-packed, golden-crusted cutlets that deliver a sophisticated 'meaty' bite and a melt-in-your-mouth potato finish."
Instructions
Boil the potatoes until completely tender. Peel and grate them finely, then set aside to cool.
Heat a small amount of oil in a pan over medium heat. Add the chopped onion and sauté until golden and fragrant.
Add the soaked and drained soya granules to the pan. Stir-fry for 2–3 minutes so they absorb the flavor of the onions.
Stir in the chopped bell pepper and cook briefly until just softened but still slightly crisp.
Season with salt, black pepper, and turmeric, then add the tomato paste. Mix well and cook for about 2 minutes until the mixture is cohesive and aromatic. Remove from heat and allow it to cool slightly.
Take a small portion of grated potato and flatten it in your palm. Place a spoonful of the soya mixture in the center, then gently shape into a ball or oval cutlet, sealing the edges well.
Dip each cutlet into the beaten egg, then roll evenly in breadcrumbs to coat all sides.
Heat oil in a frying pan over medium heat. Fry the cutlets in batches, turning gently, until golden brown and crisp on all sides.
Remove and drain on paper towels. Serve hot.