Quinoa and Mushroom Cutlets Recipe

Name: Quinoa and Mushroom Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Water; 1/2 cups Quinoa; 1 slice Bread, Crust Removed; 3 Tablespoons Chopped Coriander; Oil, For Frying; 1/2 Onion, Chopped; 4 cloves Garlic, Chopped; 4 Green Chilies, Chopped; 1 cup Mushrooms, Chopped; 2 Tablespoons Ground Pepper; 1 Egg Yolk (See Note); Salt To Taste; 1 cup Bread Crumbs (Panko)

Servings: persons

1 cup Water
1/2 cups Quinoa
1 slice Bread, Crust Removed
3 Tablespoons Chopped Coriander
Oil, For Frying
1/2 Onion, Chopped
4 cloves Garlic, Chopped
4 Green Chilies, Chopped
1 cup Mushrooms, Chopped
2 Tablespoons Ground Pepper
1 Egg Yolk (See Note)
Salt To Taste
1 cup Bread Crumbs (Panko)

1
Bring the water to boil.
2
Add the quinoa, close the lid and let it cook.
3
It will take around 20-25 minutes to absorb all the water.
4
Once cooked, set aside.
5
Place the bread and the coriander in the mixer and pulse once.
6
Just one buzz is enough to crumble the bread.
7
These are the fresh bread crumbs we will be using in the mixture.
8
The purpose of using fresh bread crumbs are that they will absorb the excess moisture from mushroom and onions.
9
Heat a pan with a little oil and fry the onions, garlic, and green chilies, until caramelized.
10
Add mushrooms and ground pepper, cook for another 5 minutes.
11
Blend the mixture in the mixer.
12
Add the mushroom mixture, fresh bread crumbs and the egg yolk to the cooked quinoa.
13
Do not add water.
14
Add salt according to taste.
15
Form patties/cakes/cutlets.
16
Dip in the panko bread crumbs and pan fry (do not deep fry) in some oil.
17
Enjoy with ketchup and some fresh onions for crunch.
18
Note: You can omit the egg yolk and instead use thrice the amount of bread slices when making the fresh bread crumbs.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Water, 1/2 cups Quinoa, 1 slice Bread, Crust Removed, 3 Tablespoons Chopped Coriander, and more.

Yes, Quinoa and Mushroom Cutlets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa and Mushroom Cutlets

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