Quinoa, Potato, Soya nuggets patties/tikkis

Ingredients

For the cutlets/tikkis

400g potatoes, boiled, peeled and mashed
1/2 cup quinoa
8-10 soya nuggets
1/2 tsp red chili powder or 1tbsp fresh green chillies, chopped
1/4 tsp garam masala
1/2 two dry mango powder
1/2 tsp roasted cumin powder
tbsp fresh coriander, chopped
Oil to fry

For serving:

1) 1/2 cup yoghurt, beaten lightly to a smooth pouring consistency. Add water if needed.
2) 1/2 cup onion, chopped finely
3) 1/4 cup fresh coriander, chopped
4) Meenthi Sonth (see recipe here)
5) Green coriander chutney (see recipe here)
6) 1/2 cup Nylon sev
7) salt

Method

1) Rinse quinoa in a fine mesh container under running water 2-3 times.

2) Heat a tsp of oil in a saucepan. Add quinoa and roast it for 2-3 minutes.

3) Add the water and pinch of salt. Simmer covered on a low flame, until it is cooked and all water has been absorbed. Takes about 10 minutes during which you can check on it once or twice.

4) Once quinoa is done, turn the gas off.

5) Meanwhile, soak the soya nuggets in hot water for 5 minutes.

6) Soya nuggets will absorb water and fluff up.
7) Drain the water and cool the nuggets in cold water.
8) Squeeze out excess water from the soya nuggets.

9) Mince the soya nuggets in a chopper.

10) Put the mashed potatoes into a big bowl.

11) Add quinoa and minced soya nuggets to it.

12) Add red chilli powder (or fresh green chillies), garam masala, dry mango powder, roasted cumin powder, chopped fresh coriander, salt to taste and mixed everything together.

13) Divide the mix into 15 equal parts and shape them into flattened oval discs as shown below.

14) Heat a heavy-bottomed griddle or a fry-pan and spray it with some oil.
15) Arrange as many tikkis on the griddle as possible leaving enough space between the tikkis to allow you to flip them.
16) Cook on one side until crisp and then flip them over to cook on the other side. Add more oil if necessary.

17) Take them out on kitchen-towel lined tray.

18) To serve, arrange 3 tikkis on a plate. Spoon yoghurt and some salt on top to your taste, chopped onions on top. Next sprinkle meenthi sonth and green coriander chutney, nylon sev and garnish with chopped coriander.

19) Serve with some salad on the side.

The tikkis were so good and we were so hungry, that we forgot to take the final pictures. Another day when I make the same dish I will post the pictures here. Hopefully soon!