Soya cutlet | soya tikki recipe with step-by-step pictures. These soya cutlets made with soya granules and spinach are a delicious, healthy, kid-friendly treat.

Soya Cutlets With Spinach | Soya Tikki Recipe - 1

Hello folks!

I’m back with another healthy, vegan & kid-friendly snack recipe – Soy and spinach croquettes!

I had this large box of organic spinach that I got from Costco, I used it at least three times and yet I had about 2 cups remaining. I thought I would experiment with it in the form of croquettes. To add some volume and health quotient to it, I added soya granules/TVP.

It made for a very interesting combination, they were moist and delicate on the inside, delicious from all the seasonings with a crisp exterior, basically everything you wish for in a deep fried snack 😀

Soya Cutlets With Spinach | Soya Tikki Recipe - 2

I have tried making these with potato & spinach, but somehow my little one didn’t seem to like it, so it took me by surprise when he enjoyed these soya cutlets! As I’ve never really tried making anything with soya for him, I was a little skeptical!

You know the feeling when your toddler actually loves what you make, you feel like you’ve won a battle and accomplished something huge! :p

I love converting anything and everything to croquettes or cutlets. I guess I have inherited this trait from my maternal Grandfather! Even though he was a banker by profession, he was an amazing cook! Friends and relatives remember his homemade delicious croquettes and potato chops to this day.

In fact, my grandma learned quite some deal of cooking from him. My Mum makes some really delicious cutlets too. And I’m thankful I got some of that trait as well 🙂

Soya Cutlets With Spinach | Soya Tikki Recipe - 3

Let me quickly show you how to make these yummy non-fried soya cutlets using the magical paniyaram/ ebelskiver pan. If you don’t have one, flatten them and shallow fry instead.

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STEP BY STEP INSTRUCTIONS TO MAKE SOYA CUTLETS WITH SPINACH

  1. Soak soya granules in hot boiling water until they puff up and double in size. Strain it and squeeze out as much water as possible.
  2. Heat a teaspoon of oil in a thick bottomed skillet, Saute chopped onions until translucent.
  3. Add in chopped spinach leaves, Saute until wilted. Set this aside.
  4. Transfer the soy granules to a blender, add ginger and blend to a coarse paste without adding any water.
  5. Transfer the soy mixture to a mixing bowl, add the sautéed spinach + onion, cumin, amchur, garam masala, turmeric powders, tomato ketchup, chopped cilantro, salt and pepper to season the mixture. Mix everything well, add a bread slice (torn roughly) mix again to form a soft dough. Try to form a lime sized round patty, if it’s holding its shape do not add more bread.
  6. Similarly, make patties from the remaining mixture
  7. Roll them in breadcrumbs/ semolina to coat them evenly. Refrigerate this for about 15-30 minutes.
  8. Heat the paniyaram/ebelskiver pan, add few drops of oil in each cavity, place the prepared croquettes and fry on all sides, flipping in between until golden brown. If you do not have an appe pan, then make flat patties and shallow fry in a skillet over medium heat.

NOTES

  1. Instead of bread crumbs, you can use boiled potatoes/ poha ( flattened rice ) or even some leftover rice for binding.
  2. If the prepared croquettes are not very moist, the breadcrumbs/semolina won’t stick to it, in that case, dip it in cornflour slurry and then coat them with breadcrumbs.
  3. You can add other veggies, steam them and mash lightly and add it to the mixture.
  4. You can make it more interesting by stuffing these with cheese.
  5. You can also use minced rotisserie chicken or any other meat of your choice in lieu of soy for a nonvegetarian version.
Soya Cutlets With Spinach | Soya Tikki Recipe - 4

HOW TO MAKE SOYA CUTLETS?

Soya Cutlets With Spinach - 5

Soya Cutlets With Spinach | Soya Tikki Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • Ingredients:
  • 1/2 cup soya granules
  • 2 cups spinach, washed, dried, and chopped fine
  • 1/2 cup finely chopped onions
  • 1/2 inch ginger
  • 1/4 tsp turmeric powder
  • 1/2 tsp dry mango powder (amchur), or lemon juice
  • 1 tsp cumin jeera powder
  • 1/4 tsp garam masala
  • 1/2 tbsp tomato ketchup
  • 1/4 cup chopped cilantro dhania leaves
  • 1 bread slice of bread or bread crumbs for binding
  • 1/4 - 1/2 cup bread crumbs/semolina, for coating
  • salt and pepper to season

Instructions

  • Soak soya granules in hot boiling water until they puff up and double in size. Strain it and squeeze out as much water as possible.
  • Heat a teaspoon of oil in a thick bottomed skillet, Saute chopped onions until translucent.
  • Add in chopped spinach leaves, Saute until wilted. Set this aside.
  • Transfer the soy granules to a blender, add ginger and blend to a coarse paste without adding any water.
  • Transfer the soy mixture to a mixing bowl, add the sautéed spinach + onion, cumin, amchur, garam masala, turmeric powders, tomato ketchup, chopped cilantro, salt and pepper to season the mixture. Mix everything well, add a bread slice (torn roughly) mix again to form a soft dough. Try to form a lime sized round patty, if it’s holding its shape do not add more bread.
  • Similarly, make patties from the remaining mixture
  • Roll them in breadcrumbs/semolina to coat them evenly. Refrigerate this for about 15-30 minutes.
  • Heat the paniyaram/ebelskiver pan, add few drops of oil in each cavity, place the prepared croquettes and fry on all sides, flipping in between until golden brown. If you do not have an appe pan, then make flat patties and shallow fry in a skillet over medium heat.

Notes

  • Instead of bread crumbs, you can use boiled potatoes/poha (flattened rice) or even some leftover rice for binding.
  • If the prepared croquettes are not very moist, the breadcrumbs/semolina won’t stick to it, in that case, dip it in cornflour slurry and then coat them with breadcrumbs.
  • You can add other veggies, steam them and mash lightly and add it to the mixture.
  • You can make it more interesting by stuffing these with cheese.
  • You can also use minced rotisserie chicken or any other meat of your choice in lieu of soy for a nonvegetarian version.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Have a great week ahead! Thanks for stopping by!

Regards,

Freda

Soya Cutlets With Spinach - 6

Soya Cutlets With Spinach | Soya Tikki Recipe

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • Ingredients:
  • 1/2 cup soya granules
  • 2 cups spinach, washed, dried, and chopped fine
  • 1/2 cup finely chopped onions
  • 1/2 inch ginger
  • 1/4 tsp turmeric powder
  • 1/2 tsp dry mango powder (amchur), or lemon juice
  • 1 tsp cumin jeera powder
  • 1/4 tsp garam masala
  • 1/2 tbsp tomato ketchup
  • 1/4 cup chopped cilantro dhania leaves
  • 1 bread slice of bread or bread crumbs for binding
  • 1/4 - 1/2 cup bread crumbs/semolina, for coating
  • salt and pepper to season

Instructions

  • Soak soya granules in hot boiling water until they puff up and double in size. Strain it and squeeze out as much water as possible.
  • Heat a teaspoon of oil in a thick bottomed skillet, Saute chopped onions until translucent.
  • Add in chopped spinach leaves, Saute until wilted. Set this aside.
  • Transfer the soy granules to a blender, add ginger and blend to a coarse paste without adding any water.
  • Transfer the soy mixture to a mixing bowl, add the sautéed spinach + onion, cumin, amchur, garam masala, turmeric powders, tomato ketchup, chopped cilantro, salt and pepper to season the mixture. Mix everything well, add a bread slice (torn roughly) mix again to form a soft dough. Try to form a lime sized round patty, if it’s holding its shape do not add more bread.
  • Similarly, make patties from the remaining mixture
  • Roll them in breadcrumbs/semolina to coat them evenly. Refrigerate this for about 15-30 minutes.
  • Heat the paniyaram/ebelskiver pan, add few drops of oil in each cavity, place the prepared croquettes and fry on all sides, flipping in between until golden brown. If you do not have an appe pan, then make flat patties and shallow fry in a skillet over medium heat.

Notes

  • Instead of bread crumbs, you can use boiled potatoes/poha (flattened rice) or even some leftover rice for binding.
  • If the prepared croquettes are not very moist, the breadcrumbs/semolina won’t stick to it, in that case, dip it in cornflour slurry and then coat them with breadcrumbs.
  • You can add other veggies, steam them and mash lightly and add it to the mixture.
  • You can make it more interesting by stuffing these with cheese.
  • You can also use minced rotisserie chicken or any other meat of your choice in lieu of soy for a nonvegetarian version.

Cream cheese sandwich bites make for a quick and tasty snack for kids and adults alike. Plus these can be easily customized to suit your needs. Perfect for parties, gatherings or potlucks!

Cream Cheese Sandwich Bites - 7

Hi everyone!

It’s been a while since I last blogged. I had a lot of things going around, which included shopping gifts for our relatives in India. It had been a year and a half since we last visited. We also visited London, for my Brother in law’s daughter’s christening. I also happen to be her Godmother, so I wanted to meet that little bundle of joy. Such a sweet munchkin she is!! Miss her already 🙁

Cream Cheese Sandwich Bites - 8

After a lot of thought and weighing out the pros and cons, I switched to a self-hosted site. Not knowing what I was getting myself into. There are a lot of issues yet to be resolved, it’s like a never-ending chore. Amidst my vacation, with practically no time for the blog settings, it felt like forever!! I’ve missed all your posts and hope to catch up soon 🙂

Cream Cheese Sandwich Bites - 9

Wow, it’s extremely humid here in Mumbai, and the change in weather is quite exhausting. I just hope the Rain God’s are generous with the monsoons this time here!

Today I have a very simple and quick snack to share with you guys! Cream cheese sandwich bites with a twist of sweet chili sauce in it. I love that sauce, and love the subtle sweet-spicy flavor it lends to these sandwiches along with the crunch from the veggies for some texture. These are so good as a snack/appetizer to serve at a party, I assure you these will be gone in no time.

You can also serve this as a cream cheese dip instead along with some chips, crackers, vegetable sticks etc. Or grill it and enjoy as a grilled cream cheese sandwich .

For a healthier version or cream cheese alternative, simply replace cream cheese with Greek yogurt/hung curd in this recipe. If you don’t mind the calories, use mayonnaise instead :p

Cream Cheese Sandwich Bites - 10

This a small batch recipe, since I made it just for us. You can easily multiply this recipe for a large crowd.

These are good as it is, but you can increase the flavor by using coriander chutney/pesto or any other spread on one slice of bread. Feel free to use whatever veggies you have at hand.

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INSTRUCTIONS TO MAKE CREAM CHEESE SANDWICH BITES

  1. In a mixing bowl, add all the ingredients. Whisk out the cream cheese first making sure there are no lumps, then mix in the veggies, sweet chilli sauce, seasonings. Mix till well combined.
  2. Apply a thick layer of this prepared cream cheese spread on one side of the bread, cover with the other slice. Cut into desired shapes.
Cream Cheese Sandwich Bites - 11 Cream Cheese Sandwich Bites - 12

HOW TO MAKE CREAM CHEESE SANDWICH BITES?

Cream Cheese Sandwich Bites - 13

Cream Cheese Sandwich Bites

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 4 bread slices
  • 4 oz / 113 grams cream cheese
  • 3 tbsp finely chopped bell pepper
  • 2 tbsp finely chopped carrot
  • 2 tbsp finely shredded red cabbage
  • 1 tbsp finely chopped cilantro/parsley leaves, or any other herbs of choice
  • 1 tbsp sweet chili sauce, substitute with any hot sauce + honey
  • salt and pepper to season, use salt sparingly as cream cheese already has salt
  • Cherry tomatoes & mint leaves, for garnish, optional

Instructions

  • In a mixing bowl, add all the ingredients. Whisk out the cream cheese first making sure there are no lumps, then mix in the veggies, sweet chilli sauce, seasonings. Mix till well combined.
  • Apply a thick layer of this prepared cream cheese spread on one side of the bread, cover with the other slice. Cut into desired shapes.
Cream Cheese Sandwich Bites - 14

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Have a great week ahead!

Regards,

Freda