Baked Moth bean cutlet, No oil or egg

Happy Mother's Day! Hope you enjoyed the day as much as I did, starting off with a breakfast of pancakes prepared by my daughter.

Nowadays, I add nutritional yeast in my food. It is inactive yeast unlike the active yeast used in bread. It is put together by heating and drying a species of yeast called Saccharomyces cerevisiae. Nutritional yeast help boost energy and immunity.

 

 

The constituents of the cutlet are...

Moth bean - 1 cup

Potato - 3

Cumin seeds - 1/4 tsp

Onion - 1

Garlic - 4 cloves

Ginger - 1/2 inch

Green chili - 2 

Nutritional yeast flakes - 1/4 tsp

Salt - 1/4 tsp

Garam masala - 1/2 tsp

Coriander powder - 1/2 tsp

Water - for boiling moth bean, potato and cooking onion

Sourdough bread - 2 slices

 

The recipe...

Soak moth beans overnight with 2 or 3 changes of water. Drain water. Boil moth beans with water and a tad of salt. Strain water and set aside. Boil potatoes with water and a smidgeon of salt. Clear out excess water and allow to cool. Peel and chop into small pieces.

Peel onion, garlic and ginger. Cut onion into thin slices. Mince ginger, garlic and chili. Break bread into small pieces and grind to a powder.

Heat a deep-bottomed steel pan. Throw in cumin seeds and roast them. Cast in onion, ginger, garlic, chili and a splash of water. Toss around until the onion softens and the water reduces. Add in salt, yeast flakes, garam masala, coriander powder and stir for a few minutes. Put in cooked moth beans, potato and breadcrumbs. Amalgamate. Set aside to cool.

 

 

 

 

 

 

 

Take small balls of the mixture and press with your hands into small cutlet shapes (round, oval or teardrop). Place on a baking tray lined with baking paper. Freeze for 15 minutes for the shapes to firm up.

 

 

 

 

Preheat oven to 180C. Bake for 20 minutes, flipping sides after 10 minutes. Dote on the cutlets alongside tomato sauce. Enjoy!

 

 

 

 

Coffee painting by my daughter :-)