Ingredients with Measurements:
- 2 cups of Kinema (fermented soybeans)
- 1 large potato, boiled and mashed
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil for frying
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, add the Kinema, mashed potato, chopped onion, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
2. Heat oil in a non-stick frying pan over medium heat.
3. Take a small portion of the mixture and shape it into a cutlet. Repeat with the remaining mixture.
4. Place the cutlets in the frying pan and fry until golden brown on both sides.
5. Remove from the pan and place on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 cutlets
Nutritional information:
Calories per serving: 80
Fat: 2g
Protein: 4g
Carbohydrates: 12g
Fiber: 3g
Substitutions for ingredients:
- Kinema can be substituted with tofu or paneer.
- Potatoes can be substituted with sweet potatoes or yams.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped vegetables like carrots, peas, or bell peppers to the mixture.
- Add chopped herbs like cilantro or mint for added flavor.
- Make the cutlets smaller and serve as appetizers.
Tips and tricks:
- Make sure the mixture is well-mixed to ensure the cutlets hold their shape.
- Use a non-stick pan to prevent the cutlets from sticking.
- Serve with a side of chutney or ketchup.
Storage instructions:
Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cutlets in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cutlets on a platter with a side of chutney or ketchup.
Garnishes:
Garnish with chopped cilantro or mint.
Pairings:
Pair with a side of rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the cutlets are falling apart, add more mashed potato to the mixture.
- If the cutlets are too dry, add a tablespoon of water to the mixture.
Food safety advice:
Make sure the Kinema is properly fermented and not spoiled before using.
Food history:
Kinema is a traditional fermented soybean dish from the Himalayan region of Nepal and India.
Flavor profiles:
The Kinema adds a savory and slightly sour flavor to the cutlets, while the spices add warmth and depth.
Serving suggestions:
Serve as a vegetarian main dish or as an appetizer.
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Region: Nepalese